Shakshuka is a dish of eggs poached in a spicy chili tomato sauce originally though to come from the middle east. Like any dish, there are countless variations. The term Shakshuka is used loosely here to describe a made up dish that resembles Shakshuka in appearance, but not necessarily in cooking method or flavours.
How’s that for a long winded finger in the face to traditionalist’s out there who would usually point out that this is not a true “Shakshuka” because it doesn’t contain “x” ingredient, or the eggs haven’t been poached in the tomato sauce.
I was going to make a traditional Shakshuka tonight so I started looking at the ingredients, and realised this was going to be really low in calories if I didn’t up the ante a bit. That’s when I thought about putting it on the Pita bread, and shortly after that, adding the cheese which makes this a sort of Pizza, with Egg. Moving quickly along, I decided to give it a Thai influence because I love Thai food and happen to have some fresh coriander growing on the balcony that needs to be used pretty soon.
That is the inspiration for this in a nutshell.
400 gram tin of chopped tomatoes
Quick Spray of cooking oil
60 grams chopped red onion (about half medium)
80 grams Diced Red Bell Pepper (about half red pepper)
1 fresh red Chili chopped
2 cloves Garlic minced
1 cm inch Ginger minced
1 tablespoon fish sauce
1 tablespoon Lime Juice
1/4 Tsp chilli powder
1/2 tsp Smoked Paprika
1/2 tst Coriander Powder
1/2 Tsp Cumin powder
2 Medium Eggs
2 6 inch Pita Breads
80 grams grated Mozzerella
For the Sauce
Spray a non stick pan with a quick squirt of cooking oil, and gently fry the onion, garlic, ginger and Bell Pepper for 2 minutes. You only really want to take a bit of the rawness out of the garlic, the other ingredients can remain essentially raw.
Add the Chili, Tinned tomatoes, Fish sauce, Lime Juice, Coriander powder, Paprika & Cumin Powder. Bring to the boil, then reduce to a low simmer and cook for 10 minutes for the flavors to incorporate. Can be left on a gentle simmer for longer if you have the time.
Preheat the Oven to hot, around 250C or hotter if the oven will go that high
For the assembly.
Place a Pita bread on an oven proof plate, Spoon over half the tomato mixture around the edge of the bread leaving a well in the centre. Crack and egg into the centre of the sauce, and sprinkle over the cheese. Bake for 10-15 minutes or until the egg white is set, the yolk is still runny and the cheese is melted.
Garnish with fresh coriander leaves and sliced Chili.
How did it taste? Delicious with a good hit of Chili. While the egg was good, I might eave it out and use a little bit of Bacon next time.