TasteToronto | Shook's Shakshouka

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Shook's Shakshouka

Easy

Shook's Shakshouka

from Shook

Robin Winship

Robin Winship

Shook's Shakshouka

Method

Red Shakshouka Sauce 5 Steps

  • Step 1

    Preheat oven to 400 degrees Fahrenheit. Place cherry tomatoes, red onion and red peppers on a baking tray.

  • Step 2

    Roast until all ingredients are soft and remove from oven. Place cherry tomatoes and red peppers into a bowl and cover with plastic wrap. Let steam for 10 minutes.

  • Step 3

    Peel the skin off the red peppers and tomatoes.

  • Step 4

    Toast cumin seeds in a large pot until lightly roasted.

  • Step 5

    Add all other ingredients to the pot, and cook down slowly until reduced by 1/3, stirring occasionally.

Crispy Onions 5 Steps

  • Step 1

    Shave shallots on a mandolin to 2mm thickness or thinly slice with a knife.

  • Step 2

    Add oil and shallots into a heavy-bottomed pot, and slowly heat up until oil reaches 285 degrees Fahrenheit.

  • Step 3

    Cook onions until golden brown.

  • Step 4

    Remove from oil and drain on paper towel.

  • Step 5

    Dehydrate onions at 135 degrees Fahrenheit for 24 hours. If you don't have a dehydrator or your oven does not go this low, skip this step.

Toum 3 Steps

  • Step 1

    Add all ingredients, except canola oil, into a food processor or blender and blend until very smooth.

  • Step 2

    Slowly drizzle in canola oil to emulsify.

  • Step 3

    Pass through a fine chinois or sieve and reserve.

Assembly 7 Steps

  • Step 1

    Preheat oven to 350 degrees Fahrenheit.

  • Step 2

    In a small cast iron skillet or heavy-bottomed pan, add shakshouka sauce and heat through on medium-high heat.

  • Step 3

    Carefully crack both eggs into centre of skillet.

  • Step 4

    Scatter cherry tomatoes all over top and place skillet into oven. Roast until eggs are just cooked. Remove from oven.

  • Step 5

    Garnish with olive oil, za'atar, crispy onions and basil.

  • Step 6

    Dot toum all over top.

  • Step 7

    Warm pita and serve on the side.

Tags:

Toronto Restaurants

Cooking At Home

Shakshouka

Shook

Easy

Shook's Shakshouka

from Shook

Robin Winship

Robin Winship

Shook's Shakshouka

Yields:

Serves 4

Prep Time:

0 hours 40 mins

Cook Time:

2 hours 0 mins

4.0

Rate This Recipe

Main Dishes

Ingredients

Shakshouka

  • 2 whole eggs

  • 225g shakshouka sauce (recipe below)

  • 40g cherry tomatoes, halved

  • 2g basil leaves

  • 2g crispy onions (recipe below)

  • 2g za'atar

  • 10g olive oil

  • 25g toum (recipe below)

  • 1 piece pita

Red Shakshouka Sauce

  • 200g red cherry tomatoes

  • 200g red onion, sliced

  • 20g cumin seeds, whole

  • 500g red peppers

  • 50g Turkish pepper paste

  • 250g Turkish peeled red pepper sera

Crispy Onions

  • 1000g peeled shallots

  • 5L canola oil

Toum

  • 400g canola oil

  • 100g peeled garlic cloves

  • 10g kosher salt

  • 40g lemon juice

  • 40g water

Send list of ingredients to myself

Method

Red Shakshouka Sauce 5 Steps

  • Step 1

    Preheat oven to 400 degrees Fahrenheit. Place cherry tomatoes, red onion and red peppers on a baking tray.

  • Step 2

    Roast until all ingredients are soft and remove from oven. Place cherry tomatoes and red peppers into a bowl and cover with plastic wrap. Let steam for 10 minutes.

  • Step 3

    Peel the skin off the red peppers and tomatoes.

  • Step 4

    Toast cumin seeds in a large pot until lightly roasted.

  • Step 5

    Add all other ingredients to the pot, and cook down slowly until reduced by 1/3, stirring occasionally.

Crispy Onions 5 Steps

  • Step 1

    Shave shallots on a mandolin to 2mm thickness or thinly slice with a knife.

  • Step 2

    Add oil and shallots into a heavy-bottomed pot, and slowly heat up until oil reaches 285 degrees Fahrenheit.

  • Step 3

    Cook onions until golden brown.

  • Step 4

    Remove from oil and drain on paper towel.

  • Step 5

    Dehydrate onions at 135 degrees Fahrenheit for 24 hours. If you don't have a dehydrator or your oven does not go this low, skip this step.

Toum 3 Steps

  • Step 1

    Add all ingredients, except canola oil, into a food processor or blender and blend until very smooth.

  • Step 2

    Slowly drizzle in canola oil to emulsify.

  • Step 3

    Pass through a fine chinois or sieve and reserve.

Assembly 7 Steps

  • Step 1

    Preheat oven to 350 degrees Fahrenheit.

  • Step 2

    In a small cast iron skillet or heavy-bottomed pan, add shakshouka sauce and heat through on medium-high heat.

  • Step 3

    Carefully crack both eggs into centre of skillet.

  • Step 4

    Scatter cherry tomatoes all over top and place skillet into oven. Roast until eggs are just cooked. Remove from oven.

  • Step 5

    Garnish with olive oil, za'atar, crispy onions and basil.

  • Step 6

    Dot toum all over top.

  • Step 7

    Warm pita and serve on the side.

Tags:

Toronto Restaurants

Cooking At Home

Shakshouka

Shook