Shakshuka Recipe Feat. Frieling’s Wok!
What do you do when you have leftover challah on Sunday from Shabbat dinner? You make shakshuka for brunch of course! (Shakshuka is a breakfast AND dinner staple of Tunisian, Libyan, Algerian, Moroccan, Egyptian, and Israeli cuisines, traditionally served in cast iron pans with bread to dip in the rich tomato sauce). My cooking style has totally changed since I met my boyfriend – his family is Lebanese and I have been introduced to an entirely different genre of cooking than I ever knew before. I love it. I ordered this cookbookJerusalem, and saw so many recipes like his mother’s that I am dying to try out, but the first picture that popped out to me was the shakshuka. The colors were beautiful, and I remembered eating it a few times before when my little brother moved back from Israel. So my boyfriend and I decided we would make it for a few friends at brunch on Sunday with some of the fresh new veggies we just got from this awesome new farm-share we joined. Since I cooked this in my new Frieling wok, my boyfriend insists that I call it wok-shukka :).
For all my fellow Houstonians… my good friend Kevin recently told me about something called a farm-share where this local farmer delivers once a week a mixed variety of vegetables available from their crop at Houston Organic Farm. It’s probably one of the coolest programs I have ever joined… this week I got cabbage, squash, zucchini, eggplant (3 diff. kinds), green beans, arugula, swiss chard, lettuce mix, red onions, and tomatoes, all for the bargain price of under $30 (If you want the info on how to order with them contact me at lizzyw@atastymess.com)! So we decided to utilize some of this and added the red onion and eggplant to the shakshuka – what a success!!!!! I’m obsessed with eggplant as some of you already know, so I think this added another level of sweetness that made my happys even happier :).
I just got in my new Frieling Black Cube Wok Pan that I needed to test out (Thank you Frieling!!!), so instead of doing it in cast iron I thought this would be the perfect. So often people think that the only thing you can cook in a wok is stir fry – this is so not true!!! I am a little bit wary sometimes of woks because I feel like the heat is so high and I tend to burn things fast but oh no…. not with this wok. There is a pattern of stainless steel over the nonstick surface that allows browning on the pan but still has an awesome non-stick surface. I am obsessed!!! It is so reasonably priced (the 12 1/2″ was only $124.95) and distributes heat so evenly… not to mention you can use metal utensils on it!!! Love this pan!
(I received this product for review purposes. All opinions are completely my own based on my experience.)
Black Cube 12 1/2″ Wok Frypan Stats:
- Non-stick fry pan that is SAFE WITH METAL UTENSILS.
- It is raised with stainless steel pattern over a recessed layer of nonstick coating – which allows for browning just like a stainless steel pan!
- Pans work on any cook top, oven safe up to 450 degrees F, and dishwasher safe.
- Comes in 8″ fry pan ($59.95), 9 1/2″ fry pan ($69.95), 11″ fry pan ($79.95), and 12 1/2″ wok ($124.95)!
Here is the recipe for my shakshuka! Enjoy!
Ingredients
- olive oil, about 2 tbsp.
- 20 sprigs of thyme, leaves removed and minced
- 4 basil leaves, minced
- 2 small eggplants, cut into 1/4" slices, peelings left on
- 3-4 tbsp. red onion, diced
- 6 garlic cloves, minced
- 6 ripe roma tomatoes, coarsely chopped
- 1 small case of grape tomatoes, about 1 1/2 cups, cut in half
- 4 eggs
- red pepper flakes, to taste
- salt and pepper, to taste
- 1/4 cup parsley, minced
- challah, to dip
Instructions
- In a large wok or cast iron pan heat olive oil and add garlic, onion, and eggplant. Saute for about ten minutes on medium heat until the onion begins to turn translucent and the eggplant softens a good bit. Add in the roma and grape tomatoes, fresh herbs, salt, pepper, red pepper flakes, and stir on medium heat. You want to cook down the tomatoes, this takes about 15 minutes until they begin to form a sauce. Test for seasoning and adjust.
- Once the tomatoes are seasoned well and they have cooked down into a sauce, crack the eggs in one by one on top and do not stir! Cover the pot and cook on medium-low for about 7-8 minutes until the eggs cook. I like my yolks runny so I adjust time accordingly. Sprinkle parsley on top and serve!
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