My ‘Shakshuka’
This is not the most original recipe I’ll admit. I’m not even sure if I’m allowed to call it Shakshuka given oftentimes I don’t even put eggs in it (but you can if you want to of course). Also it’s quite fusion with the naans. But it tastes just brilliant! Make sure to get the cast iron grill pan for the ultimate grilled eggplants! If you’re a meat lover, lamb meat balls or lamb chops are the way to go with this one.
Equipment
- cast iron grill pan
- silicone brush
- Rolling Pin
Ingredients
Shakshuka
- 3 pointed sweet peppers (colours to your liking)
- 600 gr tomato polpa
- 1½ red onion
- 2 cloves of garlic
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp smoked paprika powder
- 1 tbsp lemon harissa
- olive oil
- salt
Pickled red onions
- 1 red onion
- 100 ml white wine vinegar
- 1 tsp sugar
Grilled egg plant
- 1 egg plant
- olive oil
Naan bread
- 300 gr self rising flour
- 125 ml warm water
- 100 gr Greek yoghurt
- 50 gr unsalted butter
- 1 tsp sugar
- 1 tsp salt
- 1 tsp nigella seeds
- olive oil
To serve
- 4 tbsp Greek yoghurt
- 8 tbsp hummus
- sumac
- fresh cilantro
- 1 tbsp butter
Instructions
Shakshuka
- Turn on the oven at 180℃. Put the peppers in a large oven dish and put them in the oven for an hour.
- Meanwhile, chop one red onion. Put some olive oil in a large heavy sauce pan and sauté the onions for a few minutes until glassy.
- Add the coriander seeds, cumin seeds, smoked paprika powder and a tablespoon of lemon harissa. Give it a stir.
- Then add two pressed cloves of garlic. Sauté for another minute.
- Then add the polpa, give it a good stir and turn up the heat slightly to low-medium. Let it simmer while giving it an occasional extra stir.
- Proceed to the next steps while the peppers are still in the oven.
Pickled red onion
- Cut the other red onion into very thin rings (you can use a mandoline for this if you have one).
- Heat the white wine vinegar to slightly under boil. Add the sugar, let it dissolve and then take the vinegar off the heat.
- Put the onions in a bowl or preserving jar and add the vinegar. Let it sit until you're ready to serve.
Grilled egg plant
- Cut the egg plant in long thin slices using a mandoline or cheese slicer.
- Heat a cast iron grill pan until very warm.
- Meanwhile, spread out the slices of egg plant on a board and brush some olive oil on them.
- Grill the slices by putting them in the grill pan without any overlap and turn each slice around 3 times (each time after some time to let them acquire a grill mark) to create a nice grill pattern. Place the grilled slices on a paper towel and salt them as soon as they're ready and before starting the next batch.
Naan bread
- Mix the ingredients for the naan bread and knead into a smooth dough.
- Use the rolling pin to make flat little breads (size to your liking)
- Heat a frying pan without any oil or butter.
- Bake the naans in the pan on both sides until the have a few brown marks and look good.
Shakshuka again
- After an hour, take the peppers out of the oven, peel off the skins and rinse the seeds.
- Tear the peppers in long thin slices and add them to the shakshuka.
To serve
- Put some hummus on each plate, put some shakshuka in the middle. Add a spoon of Greek yoghurt. Sprinkle some sumac on the yoghurt. Add some pickled onions.
- Cut the cilantro and roll up the egg plant slices. Add some to each plate.
- If you like you can melt some butter and put it on the naans, for butter naans.
- Enjoy!