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Tomato Salad with Cucumber

JUST Shakshuka

April 05, 2020
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Shakshuka is one of my all-time favorite egg dishes, I haven't been able to enjoy it ever since eggs and I have become arch-enemies. 

Well, I'm happy to say that I can now enjoy shakshuka since I discovered JUST, the plant-based, vegan, egg substitute. I know, I know, no runny egg yolk with which to enrich the sauce, but I'll take what I can get, and be happy with it. BTW, JUST is, just wonderful. (yes, I had to)

Yotam Ottolenghi's shakshuka recipe is one of my favorites, it's direct, quick and easy, and delicious. You'll see what I mean. 

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This is it, this is all you need, olive oil, garlic, tomato paste, harissa, bell pepper, cumin, salt, and canned tomatoes, well and eggs or JUST

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Everything but the tomatoes and eggs get sauteed until the peppers soften, about 10 minutes.

Then the tomatoes are added and simmered for about 10 more minutes to thicken the sauce. 

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If you were to crack open a large egg into a measuring cup, it would equal 1/4 cup. So I just measured out 1/4 of the JUST and nestled that into the center of the sauce. 

Other than no yolk, you wouldn't even know that wasn't an egg in the sauce, it tastes exactly like an egg.  

I cooked only one egg because I use the sauce for other things too, like pork chops, it's awesome with pork. 

The JUST people don't even know I exist, this is uncompensated and unsolicited. I'm hoping other people with "egg issues" will benefit from my experiment. 

Shakshuka

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon harissa (homemade, if you'd like)
  • 2 teaspoons tomato paste
  • 2 (2 cups / 300 grams) large red peppers, diced in 1/4-inch pieces
  • 4 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 5 cups (800 grams) very ripe tomatoes, chopped; canned are also fine
  • 4 large eggs, plus 4 egg yolks
  • 1/2 cup (120 grams) labneh or thick yogurt
  • 1 pinch salt

Directions

  1. In a large frying pan over medium heat, warm the olive oil and then add the harissa, tomato paste, red peppers, garlic, cumin, and 1/2 teaspoon salt. Saute for about 10 minutes, until the peppers soften. Add the tomatoes, bring to a gentle simmer, and cook for another 10 minutes, or until the sauce has thickened.
  2. Make eight little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks, Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still running. Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates. and serve with the labneh or yogurt.

    Yotam Ottolenghi cookbook Jerusalem 

     

And that's that!

Posted at 03:26 PM in Cheese/eggs, Middle Eastern | | Comments (0)

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