Shaksuka

[FNG]

This stuff is killer. About a zillion recipes out there, but this one ain't bad.

Try it, you'll like it!

 

[fronobulax]

She ways "season with a little salt" enough to concern me ;-)

 

[GGJaguar]

Yeah, it's a Pan-Mediterranean dish and I grew up with a Southern Italian version. I haven't had in ages, so maybe I'll add it to the list for this week (but only if I can get good Italian bread to go with it).

 

[jp]

I just learned about this dish a few months ago when someone cooked it for me. So delicious!

 

[FNG]

I added some cumin, smoked paprika and a seeded Fresno chilli. I forgot the honey.

 

[Brad Little]

She ways "season with a little salt" enough to concern me ;-)

It's the American way. When I worked with a Lebanese American chef in a caterers, he had his mother come in to show me how to make pita bread. At one point she said add salt and sugar, pointing out that in the old country, no salt, no sugar, but here? Yes.

 

[dreadnut]

Looks amazing! Will have to try.

 

[davidbeinct]

Yeah I was making this a lot before I went on travel. I’ll have to get back to it.

 

[FNG]

It's the American way. When I worked with a Lebanese American chef in a caterers, he had his mother come in to show me how to make pita bread. At one point she said add salt and sugar, pointing out that in the old country, no salt, no sugar, but here? Yes.

https://seasalt.com/salt-101/about-salt/history-of-salt

 

[Charlie Bernstein]

Egg wells? Great idea. Thanks!

A correction, though: Honey or sugar will kill an otherwise done-right marinara. Yuck!

And Brad's right: She does seem a little salt-happy. I never salt my tomato sauce.

 

[mad dog]

I'll try this recipe, minus the honey. Could be good ...

 

[gjmalcyon]

Made it for Easter brunch for the famz a couple of years ago. Got lucky and found some really good Harissa to use. It was a hit and there were no leftovers, which is how I judge my success or failure.

I do recall it made an absolute mess of the stovetop as it sat bubbling away like a mud pot in Yellowstone.

 

[GGJaguar]

This is a Sicilian version, but the Pugliese version I grew up with is different (so many versions around the Mediterranean!).

Sciakisciuka, the Sicilian shakshuka - La Cucina del Sole

Recently shakshuka has become quite popular thanks to famous cooks and cookbok writers like Yotam Ottolenghi who prepare their versions of this wonderful Middle Eastern dish. Maybe you didn’t know but there’s also a Sicilian shakshuka and this is due to the fact that the island has been ruled by...

www.cucinadelsole.nl