Bowl of shakshuka Tumble
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Shakshuka Tumble


Palestine   -   Shakshuka
Makes:
Effort:
Sched:
DoAhead:  		 1-1/4 #
***
1-1/3 hr
Most		 Most Shakshuka have whole eggs cooked on top. This one has the eggs folded in, wich allows more flexability in number of eggs and mode of service. It can be almost all made the day before - see Do Ahead.




------
1-1/2
1/4
1/2
3/4
3
-------
1-1/4
6
6
-------
1
1/2
3
3
1
-------
2
2
1
1/3
1/3
2-1/2
-------
4
1/3
the
ar
-------
---
oz
c
t
t
T
---
#
oz
oz
---
t
t
cl
T
t
---
T
t
t
t
c
oz
---

t


---
-- Topping
Feta Cheese
Parsley
Coriander seed
Aleppo Flake (1)
Olive Oil ExtV
-- Vegies
Tomatoes
Bell Pepper red  
Onions
-- Seasonings
Coriander seed
Cumin seed
Garlic
Tomato Sauce (2)  
Paprika
-- Cooking
Olive Oil ExtV
Shatta (3)
Salt
Pepper, Black
Water
Grape Tomatoes
-- Finish
Eggs, large
Salt
Topping
Aleppo Flake (1)
---------------------
Topping   -   (15 min)
  1. Crumble FETA coarse. Chop PARSLEY coarse - measure is after chopping, moderately packed. Crush CORIANDER well in a mortar.
  2. Mix all Topping items and refrigerate until needed (can be overnight.
Vegies   -   (30 min)
  1. Scald TOMATOES 1 minute in boiling water, peel and chop coarse.
  2. Blast BELL PEPPER black with your Kitchen Torch and brush off skins under running water.
  3. Cut Bell Peppers into half inch wide strips about 1-1/2 inch long.
  4. Quarter ONION lengthwise, then slice thin crosswise.
Seasonings   -   (5 min)
  1. Crush CORIANDER and CUMIN medium in a mortar.
  2. Crush GARLIC medium.
  3. Mix all Seasoning items.
Cooking   -   (35 min)
  1. In a spacious sauté pan (3 quart), heat 2 T Oil and fry Onion over medium heat, stirring until they have taken on some color.
  2. Stir in Bell Pepper and fry stirring another 5 minutes.
  3. Stir in Seasoning mix and fry stirring another 1 minute.
  4. Stir in Tomatoes, Shatta, Salt, Pepper and Water. Simmer covered for about 10 minutes.
  5. Stir in Grape Tomatoes and simmer another 10 minutes.
Finish   -   (10 min)
  1. Beat EGGS moderately, with 1/3 t Salt.
  2. Pour Eggs over the top of the Shashuka and let set a fair amount before folding them into the Tomatoes - not too much, they should still be in clumps and strands. Let cook until Eggs are lightly set.
  3. Serve with Topping over and a sprinkle of Aleppo Flake.
NOTES:

  1. Aleppo Flake

      This Chili Flake comes in two types, Aleppo Mild, which is very mild, and Aleppo Extra Hot, which is still rather low heat compared to other Chili Flakes. These are now quite available in North America, in markets with a good spice section, or can be ordered on-line. If you need to use a hotter flake, cut the quantity to about 2/3.

  2. Tomato Sauce:

      Rather than using tomato paste called for in recipes, I like to add a very simple tomato sauce, which has a fresher taste. My favorite is Faraon Spanish Style, but other simple sauces will work. Alternately, use 1 Tablespoon Tomato Paste.

  3. Shatta:

      This should be the Palestinian style, as made by our recipe Shatta. Laking that you could use Huy Fong's Sambal Oelek.

  4. Do Ahead:

    Preparing this recipe for tomorrow's breakfast, you can complete it all they way up to the Finish steps. Refrigerate, with the Topping separate from the main stew. Reheat, finish and serve.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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