Shaksuka

Bruch is going to be an easy affair to ring in the New Year. I want to spend less time cooking and more time relaxing. Shakshuka is the perfect thing to make for this type of situation. 

So with that said, let's get started.

Shakshuka 

4 Tbsp. Olive Oil, Plus more for drizzling

1 large yellow onion, chopped

5 Cloves of Garlic, minced

1 1/2 Tbsp. Cumin

1 1/2 Tsp. Harissa, or to taste

1/2 Tsp. Smoked Paprika

1 1/2 Tbsp. Tomato Paste

1 28 oz. can Fire Roasted Tomatoes

1 1/2 Tsp. Sugar

Salt

Freshly Ground Black Pepper

Pinch of Red Pepper Flakes

8 Large Eggs

1 Cup Crumbled Feta Cheese

1 Cup Flat Leaf Parsley, chopped

In a large skillet heat the oil over medium heat. Add the onions and a pinch of salt and sauté until translucent about 5-6 minutes.

Add the garlic, cumin, harissa, smoked paprika, red pepper flakes, pinch of salt, and freshly ground black pepper. Sauté for an additional 2 minutes. Stir in the tomato paste, fire roasted tomatoes, sugar, and simmer until slightly thickened. About 10 minutes, taste and adjust seasoning.

Make 8 wells into the sauce and crack the eggs into each well. Simmer until the egg whites are set about 10-12 minutes. 

Remove from heat, drizzle with olive oil, sprinkle the eggs with salt and pepper, top with feta, and freshly chopped parsley. 

Serve and enjoy.

This goes great with a nicely toasted baguette or if you want to take it over the top it also is amazing with freshly made cheesy garlic naan. Recipe down below if you feel so inclined. 

Cheesy Garlic Pita

1/4 Cup Warm Water

1 Tbsp. Honey

1 Pkg. Active Dry Yeast

3/4 Cup warm milk

1 Cup Plain Greek Yogurt

4 Cups All Purpose Flour

1 1/2 Tsp. Baking Powder

1 Tsp. Baking Soda

1/2 Tsp. Salt

8 Tbsp. Butter

4-5 Cloves of Garlic, minced

3/4 Cup Chopped Mixed Herbs, Parsley, Cilantro, Chives, Dill

1 1/2 Cup Shredded Mozzarella

8 oz. Feta Cheese

In a large bowl combine the water, milk, honey, and yeast. Let sit for 5-10 minutes or until the yeast has started to foam(proofed).

Add in the yogurt, flour, baking powder, baking soda, salt, and mix to combine. You can use a stand mixer if you have one, if you don't just mix with a wooden spoon then switch to use your hands until the flour is fully incorporated. (the dough will be slightly sticky)

Put the dough on a well floured surface and kneed until it just comes together. Shape into a circle and cut dough into 8 equal pieces. 

Working with the dough pieces one at a time, shape into a ball and roll it out until 1/8th inch thick. Continue until all of the naan is rolled out.

In a small sauce pan, melt the butter and add in the herbs and garlic. Let simmer until fragrant about 1 minute. Remove from heat and set aside. 

In a lightly oiled cast-iron skillet cook the naan until it starts to bubble then flip and continue to cook for an additional 45-75 seconds or until the second side is golden brown. Remove from heat and brush with the garlic herb mixture.

Preheat the oven for 350 degrees F.

Top the naan with the cheese and bake for 5 minutes or until the cheese is fully melted.

Serve and enjoy.

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