Shakshuka is an amazing dish. It is so versatile. The flavors go well with so many things, making this the perfect dish to use up what is in your fridge LOL. It is also so simple, does not require much time and STILL has a very elegant, fancy feel to it! I made this for Mother's Day brunch and it was a huge hit. So many people will like this dish because of the amazing blend of flavors.
Shakshuka is a dish consisting of eggs poached in a tomato sauce. This sounds a lot more complicated than it is. All you have to do is create your base, the tomato sauce, and then drop your eggs directly into it for them to cook with the heat of the sauce. Pretty easy, right?
One of the beautiful things about this dish is the blend between acid and fat. Acid comes from the tomatoes in the sauce. This adds to the flavor complexity of the dish. The fat comes from the eggs and egg yolks which adds to the flavor complexity of the dish, but also the textural complexity. The eggs provide a smooth feel from the poached egg whites, with the creaminess of the runny egg yolks. It truly is a beautiful blend.
Fat and acid are a great combination together. They pair together like peanut butter and jelly (which is a combination of fat and acid)! The two can counteract each other beautifully. Acid can cut through fat, which, when too much, would create an overly rich, overwhelming flavor. This gives the food a fresher feel. Fat can also balance out too much acid, by calming down the lip pursing sensation from too much acid. Because of this the two are able to compliment each other beautifully.
Foods with a harmonious blend of acid and fat are able to satisfy us and our palates better. Think about a time when you've had a really fatty dish, something like butter paneer. This dish is loaded with fat. Think about what things you eat on the side with it. A lot of times you'll have chilis on the side, or in it already, and onions. The base is also already mixed with tomatoes, which are acidic. This balances out the fat from the cream and paneer, creating a beautiful dish overall. Now think if you didn't have those acidic elements to balance out the dish. You would take a few bites and feel gross probably, or just need more water from all the richness of the dish.
In my shakshuka recipe, I went for a more nontraditional approach. I added chopped mushrooms in mine. This is a great addition because it adds an umami flavor. This flavor is one that really triggers your brain. It activates so many parts of your brain, creating a great sensation of pleasure. This is why monosodium 1-glutamate (MSG), is so addictive, and is also why adding this one extra ingredient adds so much more flavor and depth to the dish. If you don't like mushrooms, feel free to leave them out or add some parmesan instead at the end to get a similar complexity in flavor. Parmesan also has a delightful umami flavor, which is why it is used in so many baseline pasta dishes.
I also used mozzarella in my recipe. I know more traditional recipes use feta cheese but I thought mozzarella would be better because it has a milder flavor, which I believe pairs better with the strong, bold flavors of the dish. It also melts very well into the sauce, giving the dish more textural complexity and the fattiness of it goes very well with the acidity of the tomatoes. Think of it like pizza! Mozzarella is such a great pair with tomatoes!
In my dish I also used elements of Indian cooking. I did this by using whole coriander and cumin seeds and roasting them before crushing them to really bring out their flavor. I also used turmeric, which has so many health benefits (which is why, if you haven't noticed, I add it to so many of my dishes), and chili powder (we get ours from India). Roasting your spices before using them brings out their aromatics and enhances their flavor, while developing almost a different flavor (think about raw garlic vs. roasted garlic).
Overall this dish turned out beautifully, I definitely recommend you try it out for your family or friends! It is a great dish for a nice, homemade, brunch, or even for dinner (which is how it was served originally).
I served mine with my no rise naan recipe which I will be posting soon! The combination was phenomenal! You can also serve it with any type of bread, like baguette, brioche...etc.
I hope you enjoy making this as much as I did!
Substituations:
• if vegan:
I would use a soft tofu and marinate it, maybe the day before, in salt, pepper, turmeric, and ground cumin. Then when cooking add it like you would add the eggs to the dish. Also skip the cheese, or use your favorite vegan cheese brand!
•Can omit mushrooms and peppers if needed
instead of using mushrooms, if you don't like them, top dish off with crumbled parmesan at the end.
instead of peppers, you can use any other vegetable you like. I think these would go well: spinach, eggplant, finely chopped celery (to get a nice crunch), shallots, etc.
•Can use ground cumin instead of roasting and crushing
•Can use ground coriander or omit if don't have and add some more cumin
•Use cayenne pepper if don't have chili powder
•Use any fresh herbs you like, I think basil, parsley and cilantro will go amazingly!
I hope you enjoy this recipe! Let me know what you think and if you have any requests I am happy to hear them!
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