Explore the delicious world of Sidewalk Citizen Bakery with their Shakshuka recipe, a flavourful Middle Eastern dish. This easy-to-follow recipe not only guides you through making the mouthwatering poached eggs in spiced tomato and pepper stew but also reveals the secret to crafting homemade pita. The warmth of freshly baked pita paired with the savoury goodness of Shakshuka is so comforting for the upcoming late winter months. It’s a delightful culinary experience.
Shakshuka
Ingredients:
For Shak:
- 9oz tomato sauce
- 2 eggs
- spoonful creme fraiche
- spoonful feta
- 1 pita
For Pita: (serves 4)
- 225g water
- 37.5g olive oil
- 12.5g active dry yeast
- 375g ap flour
- 6g white sugar
- 15g kosher
For Shakshuka:
- 1 tbsp ground cumin
- 2 tbsp cup tumeric
- 1 tbsp ground coriander
- 1 tbsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp hot pepper powder
- 3 red pepper, diced
- 3 beef steak tomato, diced
- 1 large white onion, diced
- 8 whole garlic. minced
- 1 can san marzano tomato (big can)
- 2 tbsp olive oil
Directions:
For Shak:
Heat tomato sauce in a pan, crack two raw eggs into the sauce, cover and simmer till the eggs are cooked to your liking. Once cooked, remove from heat, pour into bowl, garnish with creme fraiche, feta cheese, olive oil, and anything else you want. Eat with homemade pita.
For Pita:
Place yeast and sugar in warm water, and mix the rest of the ingredients in a separate container. Once yeast, water and sugar mixture begin to foam, add to the other container and knead the dough. Knead for roughly ten min, and let rest before portioning into pita. For best result, let sit refrigerated overnight.
For Shakshuka:
Saute peppers, onions, and tomatoes in a heavy bottom pot with olive oil. Once vegetables become soft, add spices, and cook, while stirring, for 2 min. add canned tomato, and bring to a simmer. Once simmered, ready to consume.
