Shakshuka

DIRECTIONS

Shakshuka (Paprika Oil)

1. Put everything together in a small saucepan. It’s important not to use a large pan. The larger the pan, the more contact the ingredients have with the pan, the bigger the chances to burn the spices.
2. Turn on medium heat, stir every two minutes to make sure spices don’t burn.
3. Once small bubbles appear on the surface, turn to lowest heat for 5 mins. Don’t forget to continue stirring every couple of minutes.
4. Take off from the fire and let sit and infuse until cools to room temperature.
5. Next, make the sauce.

Shakshuka (Sauce)

1. Heat pan on medium-high heat.
2. Add to the pan 1 tablespoon of paprika oil, 1 cubed red bell pepper and 1 chopped seedless green chilli. Season with salt and black pepper.
3. Lower the flames to medium and cook for 10 minutes while mixing and stirring every 2 minutes.
4. Add 1 teaspoon of the fried spices and 2 sliced cloves of garlic.
5. Turn flames back to medium-high Cook for about 5 minutes while mixing and stirring every minute or so.
6. Add canned tomatoes, mix and stir then turn flames to high heat.
7. Cook for about 5 minutes while stirring occasionally. Taste for seasoning and add salt if needed.
8. Turn off the fire then grate one clove of garlic and add chopped cilantro to the pan and mix. Transfer to an oven proof pan.
9. Place cracked eggs on the mixture and pour a spoonful of paprika oil on the eggs. Then cook in a high heated oven until the yolk is cooked to your liking.
10. Once ready, garnish with more paprika oil, sea salt and reserved picked cilantro leaves.

Shakshuka (Green Sauce)

1. Heat pan high to heat and place Brussels sprouts and broccoli facing down on the pan.
2. Sear without oil for 2 minutes.
3. Add 1 tablespoon of olive oil, mix and stir fry for 2 minutes. Reserve for later.
4. In the same pan, heat the butter on medium heat.
5. Once the butter melts, add in chopped leeks and celery. Season with salt and black pepper.
6. Cook on medium for 10 minutes while mixing and stirring every 2 minutes.
7. Add thyme leaves and finely chopped cilantro & parsley stems.
8. Stir fry for 2 minutes on high heat and add the dry white wine.
9. Reduce the wine until the alcohol evaporates, then add chopped cilantro & parsley leaves.
10. Cook for 2 minutes, then mix 3/4 of a can of tomatoes into the pan with 2 pinches of salt.
11. Cook for 2 minutes, then add spinach. Chop only half of the spinach but add them together to the pan.
12. Cook for 2 more minutes, taste for seasoning (add salt if needed) then transfer to an oven proof pan.
13. Place the cracked eggs on top of the Shakshuka, then place reserved Brussels sprouts and broccoli on egg whites and between the yolks.
14. Pour 1.5 tablespoons of paprika oil over the eggs, Brussels sprouts and broccoli.
15. Place in an oven, preheated to max heat, until yolk is cooked to your liking.
16. Finish the Shakshuka with 1 more tablespoon of paprika oil, 2 spoonfuls of sour cream and garnish with slices of chili and picked cilantro leaves.
17. Bete’avon!!בתאבון