Shakshuka

While I was in Boston, we stumbled across this bakery called Tatte and from the moment I walked in I fell in love. Everything is distressed, clean and beautifully vintage. I want my whole house to look like this place. The line for craft coffee was long, and many people around us had this dish in front of them that looked divine. I ordered a croque monsieur thinking if this place can’t do them right, no one can. Brit did the same. But, after a couple of minutes we decided to change her order, and split my sandwich along with this Shakshuka dish that everyone was ordering.

I started sipping my caramel macchiato - made the way they are supposed to be made - huge dollop of almond milk foam, espresso poured over it, caramel swirl on top and two raw sugar packets. No additional milk people, it was a real macchiato. I haven’t had one of those in probably 10 years and this one hit the spot like never before.

We sat by the window and watched the crowd roll in. By the time our order was up, the line was out the door and starting to turn around the block. Almost everyone in the place had this Shakshuka dish in front of them, that’s how you know that you’ve made the right choice. Once our arrived, it was steaming and the poached eggs looked pretty close to perfect. We couldn’t wait to dig in.

Shakshuka is also called “eggs in paradise” if you’ve ever seen that on a menu… I was told in the bakery that it’s a traditional African dish, but everything I’ve read about it since then doesn’t really seem to agree with that. Anyway, it’s got anaheim peppers, roasted red peppers, and roasted tomatoes, you really can’t go wrong. It’s off the beaten path a bit… give it a try. You will not regret it.

Prep time: 30 minutes

Cook time: 10 minutes

Yield: 2-4 servings

Ingredients:

4 anaheim chilies, diced
6 large tomatoes, roughly chopped
2 large red peppers, roughly chopped
3 shallots, diced
2 eggs
1 tablespoon of butter
2 tablespoons olive oil
basil, minced, for garnish
feta cheese crumbles, for garnish
baguette, toasted for dipping

 

Instructions:

1. Preheat your oven to 400 degrees, and roughly chop your tomatoes and red peppers. Place them on a lined cookie sheet and toss with a drizzle of olive oil. Place in the oven and bake for about 30 minutes until the skin on the peppers and the tomatoes are blistered and the tomatoes and peppers are soft. Remove from the oven and set aside.

2. In a large skillet, melt your butter on medium heat and add in your diced chilies and shallots. Cook on medium heat until the peppers are starting to soften. Peel the skin off the tomatoes and red peppers and add the meaty part to the skillet with your peppers. Add salt and pepper, and a tablespoon of olive oil. Cook together until the tomatoes and red peppers start to melt into a sauce instead of keeping their form.

3. Remove from heat, turn your broiler on high and create two wells in the skillet. Crack an egg in each and place the skillet under the broiler for about 10 minutes. The yolks should still be soft, but the egg whites should be cooked. Remove the skillet, and garnish with basil and feta.

4. Toast your baguette in olive oil until golden brown and dip in the baguettes into the deliciousness that is now in your skillet.

      

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