We found this worldly delight at a vegetarian cooking class based on Yotam Ottolenghi's book Plenty. Yotam was recently on an episode of Anthony Bourdain's Parts Unknown, so he's a credible source now that he's been on TV, for as John Cleese once said at a talk of his I attended, "I don't have to be an expert, but I am a celebrity". If you have the patience in the morning to simmer this dish while you wait for epic mealtime, I highly recommend you give this a shot. He's a very passionate chef with a great approach to his vegetarian dishes, and I definitely encourage you to not only try this, but have a look at his book.
Shakshuka
from Plenty, by Yotam Ottolenghi
- 1/2 tsp cumin seeds
- 3/4 cup light olive oil
- 2 large onions, sliced
- 2 red bell peppers, cut into 3/4" strips
- 2 yellow bell peppers, cut into 3/4" strips
- 4 tsp raw sugar
- 2 bay leaves
- 6 thyme sprigs
- 2 tbsp parsley
- 2 tbsp chopped cilantro, plus more for garnish
- 6 ripe tomatoes, roughly chopped
- 1/2 tsp saffron threads
- pinch cayenne pepper
- salt and black pepper
- 8 eggs
In a large heavy pan, toast the cumin seeds on high heat for 2 minutes. Add the oil and the onions, and saute for 5 minutes. Add the peppers, sugar, and herbs, and continue cooking on high heat for 5-10 minutes further.
Add the tomatoes, saffron, cayenne, and some salt an pepper. Reduce the heat to low and cook for 15 minutes, stirring occasionally. Make sure not to overcook; add water as necessary to maintain a thick sauce consistency with minimal evaporation. This should be incredibly potent and thick at the end of this process.
If placing into individual serving pans, divide mixture into 4 deep frying pans. Remove the bay leaves, then make small wells in the mixture. Crack the eggs into a small dish one at a time, and pour the eggs gently into the wells in the mixture in 8 spots. Sprinkle with salt and cover the pan(s) with lids. Cook on very low heat for 10-12 minutes, until the eggs are just set. Don't cook this too fast, or the eggs will be tough.
Sprinkle with chopped cilantro and serve.
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