An easy skillet meal: Shakshuka with feta and Israeli couscous, recipe from Molly On The Range.
Today, we're going to talk about something verycute, very small and very lovely. Are you ready?
Of course you are!
Her name is Molly Yeh (pronounced YAY!), and when I first laid eyes on her new book, I snatched it up.
Molly's book is my top pick for holiday gift giving this year. Her book has recipes that showcase the lovely mix of her Asian and Jewish roots (plus her husband's Scandinavian influence) with a fair dose of her personal food obsessions thrown in (think:tahini, marzipan, and so many eggs!).
It's the type of book that draws you in because of the story telling.She gives you directions on how to 'bahn mi' anything, how to get macaroni and cheese on your table the fastest, and 6 ways to harass a batch of challah dough into something incredible.
I've made so many things from this book: her Mum's matzoh brei, her ex-boyfriend's meatless meatballs, authentichummus (serve it warm and stick your whole face in it), chicken paprikash, and now this fun twist on Shakshuka with feta.
She addsbig pearls of Israeli couscous to this shakshuka with feta so it's more of a substantial meal. And it's exactly the type of thing I've made no less than 3 times in 3 weeks, because it comes together with everything you already have on-hand. And the babe loves it, too! (I'm starting to worry that Camille doesn't have spice receptors in her taste buds...that's how much she loves harissa!)
The sauce is forgiving. Stir it together in 15 minutes with a quick saute, or leave it on the stove for 2+ hours. If you can't locate Israeli couscous (it's the big pearls--see the video at the end for reference), use small pasta like ditalini.
Harissa is a lovely spice paste thatwants to be inyour pantry. I noticed that Trader Joe's started carrying it--hooray! Grab a tube (it keeps for a while), and you'll be squeezing it into everything--scrambled eggs, roasted potatoes, steamed rice, your coffee. Wait, don't stir it into your coffee--use Molly's Hawaij spice mix instead (it's like pumpkin spice swamin a bowl of cardamom...and thusbecameapproximately 100 times better).
Shakshuka with feta steps:
If you've never heard of Shakshuka with feta, you might know it by its other name: Eggs in Purgatory. It's a spicy tomato sauce for poaching eggs, and it's usually served with bread. Molly's recipe has a bit more spice and swaps the bread for couscous. Much improved, if you ask me.
Here's a little step-by-step stop motion vignette for ya:
Other dinners for two with pasta for you.
Yield: 2 servings
Shakshuka
Shakshuka with Israeli couscous by Molly Yeh.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Ingredients
2 tablespoons olive oil
½ a medium onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon harissa (to taste)
¼ teaspoon smoked paprika
⅛ teaspoon crushed red pepper flakes
1 tablespoon tomato pasta
14-ounce can chopped tomatoes
¼ cup + 2 tablespoons Israeli couscous
¼ cup vegetable broth
3 large eggs
feta cheese, for serving
fresh parsley, for serving
Instructions
In a small 8" skillet, heat the olive oil over medium heat.
Add the chopped onion, a pinch of salt, and cook, stirring, until soft and translucent, about 5 minutes.
Next, add the garlic, cumin, harissa, smoked paprika, crushed red pepper flakes another pinch of salt, a few turns of black pepper, and stir, Cook for 1 minute, while stirring occasionally.
Add the tomato paste and canned tomatoes (with juice). Stir everything to combine it well, and either simmer it for 15 minutes on medium, or turn the heat to low and let cook for up to 2 hours. Your choice.
When ready to serve, crank the heat to high, stir in the couscous and broth, cover and cook for about 15 minutes, until the couscous is done.
Create 3 little wells to add the eggs. Cook for about 8 minutes, until the whites are set but the yolks are still runny. If you like a more well-done egg, baste the eggs with the tomato sauce around it.
Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.
Menemen and shakshuka basically have the same ingredients. The main difference is that shakshuka has eggs added at the end of the cooking process left whole, or slightly broken up. With menemen, eggs are mixed into the tomato sauce, like scrambled eggs. The spices used can also differ, and menemen is usually spicier.
Whatever the true origins, it was eventually brought to Israel by Jewish immigrants from Tunisia, Morocco, Algeria and Libya. At a time when they were struggling financially, this hearty, affordable dish that was very easy to make and made a lot of sense to immigrants. Nowadays, you'll find it's just about everywhere!
Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important). It is also popular in Israel, where it was introduced by Tunisian Jews. These Sephardic Jews came from Spain, Portugal and the Middle East.
Shakshusa is a Middle Eastern dish, prepared with a base of roasted tomatoes, pepper, spices and eggs. It is a recipe that is prepared over low heat, first the vegetables are cooked, then the spices and finally the eggs.
Shakshuka, a common vegetarian dish in the region, is made of eggs, tomatoes, onions, peppers and cumin. It is originally a Turkish dish with meat, but Tunisian Jews who moved to Israel eliminated the meat. Palestinians picked it up because of its similarity toward traditional Arabic dishes.
Rafram Chaddad, Tunisian food historian, visual artist, and shakshuka aficionado, explained to me that shakshuka originated in what he coins the 'Amazigh triangle' which consists in the area spanning a small part of eastern Algeria bordering Tunisia, southern Tunisia, and the north western part of Libya bordering ...
Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.
According to Joan Nathan, shakshouka originated in Ottoman North Africa in the mid-16th century after tomatoes were introduced to the region by Hernán Cortés as part of the Columbian exchange. Shakshouka is a popular dish throughout the Middle East and North Africa.
The best side dishes to serve with shakshuka are crusty bread, pita bread, hummus, sauteed spinach, avocado fries, gluten-free bread, Israeli salad, couscous, labneh, roasted potatoes, olives, and feta cheese.
To avoid overcooking the eggs, start with a cold pan so the eggs slowly begin to cook as the pan reaches its peak temperature. Before the eggs finish cooking, while they're still runny in the middle of the pan, turn off the heat and remove the pan from the burner.
Rafram Chaddad, Tunisian food historian, visual artist, and shakshuka aficionado, explained to me that shakshuka originated in what he coins the 'Amazigh triangle' which consists in the area spanning a small part of eastern Algeria bordering Tunisia, southern Tunisia, and the north western part of Libya bordering ...
According to Joan Nathan, shakshouka originated in Ottoman North Africa in the mid-16th century after tomatoes were introduced to the region by Hernán Cortés as part of the Columbian exchange. Shakshouka is a popular dish throughout the Middle East and North Africa.
Israeli Shakshouka is a traditional breakfast in Israel. It's easy to make, packed full of fresh vegetables, tomatoes, and eggs, and best of all, it's incredibly delicious. Prepare your ingredients ahead of time for easy in cooking.
Introduction: My name is Annamae Dooley, I am a witty, quaint, lovely, clever, rich, sparkling, powerful person who loves writing and wants to share my knowledge and understanding with you.
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