Shakshuka, it’s fun to say, to make and above all to eat. The word shakshuka comes from the Arab language, and means “a haphazard mixture” or “mixed up.”
Traditional shakshuka features poached eggs in a spicy tomato and pepper sauce. There are many different recipes for this easy weekday dish or brunch. I prefer mine with roasted cauliflower, a spin off the classic shakshuka, a perfect nesting for the eggs and with an extra veggie touch.
Servings: 4
Time: 30 minutes
Ingredients:
- 1 medium head cauliflower, about 1 1/4 lbs (600 g) broken into florets
- 4 Tbsp olive oil
- salt and freshly ground pepper to taste
- 1 tsp turmeric or to taste
- 1 cup (150 g) sliced onions
- 1 medium green pepper, sliced
- 1 medium red pepper, sliced
- 3 garlic cloves, or to taste, finely minced
- 1/2 cup (70 g) diced smoked ham or 2 Tbsp capers, drained and rinsed for the vegetarian option
- 1/2 cup (120 ml) vegetable stock
- salt and freshly ground pepper
- red pepper flakes to taste
- 1 Tbsp tomato paste
- 1 cup (225 g) canned diced tomatoes, drained, juice reserved
- 4 large eggs, at room temperature
- 4 Tbsp Italian parsley, chopped
Preparation:
Preheat the oven at 400° F/200° C.
Toss cauliflower florets with 2 tablespoons oil, salt, pepper and turmeric. Make sure that florets are well oiled and spiced. Place cauliflower on a baking sheet lined with parchment paper. Roast for about 15 minutes, turning florets once at mid time.
While the cauliflower is roasting, heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add onion slices and cook for 5 minutes. Add green and red pepper slices, garlic and continue to cook for 5 minutes more or until peppers starts softening. Add the smoked ham dices or capers. Stir in the vegetable stock, salt, ground pepper, red pepper flakes, tomato paste and the drained diced tomatoes. Let all simmer for about 10 minutes or until tomatoes start to disintegrate. Add saved tomato juice and extra vegetable stock if sauce seems to thick. Taste for seasonings.
Remove cauliflower from oven and lower temperature to 350° F/175° C. Add roasted cauliflower to the skillet with the tomato and peppers. Arrange florets around the skillet to create a nesting space where to crack the eggs. Transfer the skillet to the baking oven and bake it for about 5-7 minutes or until eggs are set but yolks still a bit runny. Remove from the oven and sprinkle with parsley. Serve.
