Recipe: Shakshuka by Emma’s Torch
The Brooklyn restaurant Emma’s Torch is providing “Sunday Morning” viewers its tackle a traditional North African dish: Shakshuka.
Chef Alexander Harris writes: “This Shakshuka recipe can be utilized to make a Pepper & Egg Sandwich (combine with scrambled eggs and serve in your favourite bread), or a plate of Shakshuka (bake within the oven with eggs, garnish with herbs/olives/cheese, and serve with crusty bread).”
Shakshuka
Elements:
4 cups medium diced yellow onion (roughly 2-3 medium onions)
2 cups medium diced crimson peppers (roughly 2 peppers)
2 cups medium diced tomato (roughly 2 medium tomatoes)
2 cloves garlic (sliced)
1 can crushed tomato or tomato paste
1 teaspoon floor cumin
1 teaspoon floor coriander
½ teaspoon smoked paprika
Salt and black pepper to style
4-6 Tablespoons canola (or vegetable) oil
Tools:
Chef’s knife
Slicing board
Measuring spoons
Measuring cups
Kitchen spoon
Rubber spatula
Giant saute pan (or forged iron pan or Dutch oven)
Process:
1. Gently warmth the saute pan over medium warmth.
2. Add 4 Tablespoons of oil, onions, a pinch of salt, and cook dinner (sweat) till the onions are translucent.
3. As soon as the onions are translucent and gentle, add the peppers and garlic and cook dinner till gentle.
4. Add the cumin and coriander and toast for roughly 1 minute.
5. Add the tomatoes and cook dinner the tomatoes till they launch their liquid.
6. Deliver the liquid to the boil, scale back to the simmer, and cook dinner till the liquid reduces by half.
7. Add the chopped tomato and simmer till the colour darkens and the liquid reduces by roughly 10%.
8. Add the smoked paprika and season to style with salt and black pepper.
For more information:
- Emma’s Torch, Brooklyn, N.Y.
