Friday, January 25, 2013

Shakshuka (Vegetarian) in the Crock

Rooting around one day, I came across this thing called Shakshuka. 

It's basically a spin off Huevos Rancheros from the cuisine of  Tunisian, Libyan, Algerian, and Moroccan cultures but also popular in Israel.

Here's my version:

1 tablespoon Olive Oil
1 medium white or yellow onion, roughly chopped
2 minced cloves of garlic or 2 tsp
1 fresh jalapeno, minced and seeded (or more if you want it spicy)
2 green or colored peppers roughly chopped
fresh roma tomatoes, roughly chopped
4 cans whole or diced tomatoes with the liquid
1/2 teaspoon cayenne pepper
2 teaspoons paprika
1 teaspoon Tumeric
1 teaspoon or more salt 
1 tsp ground pepper (or more)
1 teaspoon sugar <- Important as it breaks down the acids in the tomatoes
1 can black beans
1/2 cup broth of your choice -chicken/vegetable
4-6 large eggs (for the end)

Put everything in the crockpot except the broth and eggs. Crock on 'low' for 1-2 hours or 'keep warm' for 2-3 hours. 

When it looks ready and not completely soupy (you want it pretty thick) gently crack eggs onto the top of the combination, not breaking yolks. Heat the broth to boiling and then carefefully pour over the eggs. Cover the crockpot to let the eggs poach to your liking- typically served with runny yolks.  This should happen fairly quickly, so be attentive. 

Heat the black beans and then ladle equal portions of vegetables and eggs on top into serving bowls.
Serve with fresh Naan.

I'm making this soon, so stay tuned for pictures!

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