Smadar's Shakshuka Recipe
- 2 medium potatoes peeled and sliced into 1" to 1 1/2" pieces
- 1 medium eggplant sliced into 1"x 2" pieces
- 5 Tbsp Extra Virgin Olive Oil
- Salt & Pepper to taste
- 1 large yellow onion finely chopped
- 1 red bell pepper chopped into 1/2-inch squares
- 1 green bell pepper shopped into 1/2-inch squares
- 15 oz can tomato sauce
- 14.5 oz can Diced tomatoes
- 1/2 cup water
- 2 tsp chicken bouillon mixed with enough water to form a paste
- 1 medium jalapeño pepper finely minced with seeds, optional*
- 2 large or 3 medium garlic cloves pressed
- 5-8 eggs
- Oil to saute I used extra light olive oil
How to: Special Prep: Preheat Oven to 450˚F. Line 2 baking sheets with parchment paper. Pre-chop all of your ingredients.
Slice, rinse and dry potatoes with a paper towel. Place potatoes in a large bowl and sprinkle lightly with salt and pepper then toss potatoes with 2 Tbsp extra virgin olive oil. Spread potatoes onto the first parchment lined baking sheet and bake at 450˚F for 25-30 min or until the potatoes are cooked through, browned and crispy.
Place eggplant into the same bowl, sprinkle lightly with salt and pepper then drizzle eggplant with 3 Tbsp extra virgin olive oil and toss to combine. Spread eggplant onto the second parchment lined baking sheet and bake at 450˚F for 15 min or until the eggplant is soft and browning on the bottom. You can bake them at the same time, just remove eggplant from the oven after about 15 minutes and set aside to cool.
In a small ramekin, combine 2 tsp chicken bouillon with enough warm water to make a paste & set aside until needed.
Heat a large deep pan such as a dutch oven over medium heat. Add 2 Tbsp cooking oil. Once oil is heated, add finely diced onions and cook 2 minutes until softened then and chopped bell peppers and cook, stirring often for 5 minutes.
Add tomato sauce, diced tomatoes and 1/2 cup water and bring to a boil; watch out; tomatoes splatter so you might want to use a splatter screen).
Add garlic, minced jalapeño pepper (for a spicy version), 1 tsp. salt, 1/2 tsp. black pepper, and 2 tsp. chicken stock paste. Stir well to incorporate all the ingredients throughout, cook for a couple minutes on high heat.
Grab a small bowl & crack an egg into it, Drop eggs into the pot starting around the edges, until all eggs are evenly distributed in the pot. Lightly salt and pepper the top of the eggs.
Add the baked eggplant & potato around the eggs. Reduce heat to med/low then cover and cook an additional 6-8 minutes to let eggs cook through. Keep an eye on the eggs every 1-2 minutes and continue cooking until egg whites are cooked through and yolks are the desired doneness. Get your crunchy/soft French bread and get ready to dip!
*I'm wrote optional on the jalapeno pepper, but I regretted it just as soon as my fingers finished typing it. The heat in the shakshuka really takes it to a new level. It's fantastic, just not very kid friendly when it's spicy.
Other toppings Laurie recommends include: spinach (for even fresher spinach add at the very end before serving - the warmth will wilt it a little bit), chorizo (cooked of course), asparagus (cooked until bright green in a pan & chopped into bite sized pieces). If adding cheese, add either the last minute while still cooking if you like it a little melty or add at the end if you like it cold & fresh! Skies the limit!
For those who really love spice, Laurie recommends a special dip: In a small bowl, combine whole minced hot red pepper & hot green pepper and stir it together with 1 Tbsp oil, 1 Tbsp lemon juice. Lightly salt the mixture and serve on the side with the Shakshuka.