This is not my first shakshouka recipe. It is said, once you make it, you’ll keep making it all the time. I am not an exception to the rule!
Rarely do I repeat the same dish exactly to the point. It has to be different in something. And this time won’t be any different.
My love for shakshouka is real. A real love story. Or in the terms of food writers; it is a perfect marriage of ingredients and flavors. Jokes aside, it is. If you haven’t tried it at least once, you’re missing out.
Apparently I make a really good shakshouka regardless of the ingredient variations I use that friends or a friend of my sister to be precise calls for it whenever she’s visiting. I wouldn’t say no, mostly because it is easy to make.
Normally I start off by a glug of olive oil and garlic to flavor it. This is when I add the meat, spices, and other vegetables – if added – before pouring in the tomato juice and left to simmer and thicken. All that is a preparation, a cradle, a whole life’s-culmination of bubbling only to host those clear and yellow parcels of protein and fat. I love how beautiful they look once they start to coagulate and firm up but the yolks remain yellow and slightly runny.
Breakfast of lunch, bring your bread and let’s dig in while it’s still warm
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Sausage Shakshouka with Anchovies and Capers
Serves 4 persons
3 tbsp olive oil
4 cloves garlic
1 onion, sliced
2 fillets anchovies with some oil from the jar
150g sausage (souk or any sausage at hand)
1/4 cup red wine (optional)
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp ginger powder
1 tsp chili powder
1 tbsp paprika
1 tsp cumin
Salt and pepper
4 cups tomato juice
1 cup tomato puree
2 tbsp capers
Green onions, sliced
Start off by heating the oil in a wide deep pan and sauté the onion and garlic until softened
Slice the sausages and add to the pan until the fat is rendered, add the anchovies and keep cooking
Pour the red wine and let it evaporate
Add the spices and stir then pour all the tomato juice and puree and season to taste
Bring the sauce to a boil and simmer uncovered until it reduces and thickens, around 20 min
Crack the eggs one by one in the sauce and cover to cook until the whites set and the yolks are barely set
Sprinkle with the coriander and green onions and serve with bread