Recipe: Chakchouka 11 November 2008 8:42 pm
Posted by Tracy in : cooking,eggs,recipes,restaurants,school,vegan,vegetarian , trackbackI submitted this recipe as an assignment for my food writing class almost two months ago, with the intention of modifying it into a TracyFood post for World Egg Day, which was about a month ago. Oops. But on with the food:
I first learned about this North African dish of eggs poached in a savory vegetable stew from a menu at my favorite restaurant in the world — the LocoMotive of Eugene, Oregon. Owners Lee and Eitan Zucker changed their offerings weekly, to reflect what produce was in season, and when I picked up almost four pounds of sweet peppers for $6 at the Union Square Greenmarket one Monday in September, this dish was entirely appropriate. Lee and Eitan spelled it “shakshuka” — which is probably why it took a year or two for me to make the connection between their menu and a recipe in one of my favorite cookbooks, Moosewood Restaurant Cooks at Home.
My recipe is based on Moosewood’s, and my fond memories of The LocoMotive. It makes a light lunch or dinner for two, but you could serve it over couscous for a more substantial meal, or add side dishes to serve up to four. If you like things spicy, feel free to replace the spices with 1 1/2 teaspoons of ras el hanout (a North African blend of chilis, cumin, coriander, and caraway). Alternatively, just increase the cayenne, or replace it with a minced fresh hot pepper. For a vegan variation like the one Lee and Eitan offered, replace the eggs with one 12 or 16-ounce package of firm silken tofu, diced into 1/2 inch cubes.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced (about 1 cup)
- 3 cloves garlic, minced or pressed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- pinch cayenne (or more, to taste)
- 1 red or yellow bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 2 cups diced tomatoes (or 1 14-ounce can)
- 1/4 teaspoon salt (1/2 teaspoon kosher)
- 4 eggs
Optional garnishes: crumbled feta cheese, chopped fresh coriander (cilantro).
Directions
Note: You can either prepare all your ingredients ahead of time, or cut the vegetables as you go if you like to race.
Heat the olive oil in a 10-inch skillet (nonstick or stainless — not cast iron) over medium-high heat (if you’re prepping as you go, now is when to chop the onions, and garlic if there’s time). Add the onions, and cook them, stirring occasionally, until they start to turn translucent. (Meanwhile, finish the garlic and start cutting the bell peppers).
Next, add the garlic, and cook until fragrant (this will happen very quickly). Stir, then add the spices and lower the heat to medium. Don’t worry if the spices stick to the bottom of the pan — you’ll be adding tomato juice later, and you can always scrape the pan.
When the spices begin to smell toasty (again, this will happen quickly) add the bell peppers and cook them, stirring occasionally, until they start to soften and release their juices, then add the tomatoes.
The tomato juice should help release any accumulated spices at the bottom of the pan, but scraping helps, too. When the spices are mixed into your vegetables, adjust the heat until the stew simmers gently, without splashing all over the place.
Use a spoon to make four indentations in the simmering stew, and crack one egg into each indentation. Cover the pan, and cook until the eggs are poached to your taste (the whites should be firm, but I won’t try to guess how you like the yolks).
Serve chakchouka immediately, in shallow bowls — if you like, garnish with crumbled feta and/or fresh coriander.
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