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Instant Pot Shakshuka


Shakshuka roughly translates from Hebrew as "that egg and tomato dish which brunch places overcharge for because it's eggsotic. (Pun intended)"

There are millions of Shakshuka dishes online. Smitten Kitchen. Tori Avey. The New York Times.

But yet, you're here on my blog learning how to simmer poached eggs in a spicy tomato sauce.

My secret? Harissa. Why? It rhymes with my wife's name. Presenting: SHAKSHUKA SHEL MARISA. (Marisa's Shakshuka, for those who don't speak Hebrew).

Shakshuka

Feeds 4

Ingredients:

2 28 oz cans peeled tomatoes (go ahead and splurge and buy San Marzanos)

1 medium white onion

2 cloves garlic, minced

1 red pepper

1 poblano pepper

6 large or jumbo eggs (make sure you ask the local farmer if the chicken's name was Colin)

1 1/2 tbsp extra virgin olive oil (EVOO, as OG Rachel Ray likes to say)

2 tsp harissa paste

1 tsp smoked paprika

1 tsp chili powder

1 tsp cumin

1 tsp Za'tar

1 tsp seven spices

1/2 tsp sumac

1 tsp salt & pepper

1 1/2 tsp sugar, honey, stevia, date syrup, agave or whatever you use to sweeten dishes these days

1 tbsp cilantro, chopped

Directions:

1. Pour both cans of tomatoes into a large bowl. Squeeze with your hands until the ghost of your Italian grandmother appears in a vision and helps you finish this step, ala Patrick Swayze in Ghost. Don't even think about using a food processor for this step.

2. Roast the peppers and onion on an open flame or grill until charred all over. Put peppers and onion in a plastic bag to steam for 5-10 minutes. Remove skins and dice.

3. Set your Instant Pot to sauté on high. Don't have an Instant Pot? Buy one. Or place a skillet/cast iron pan on medium heat. Add the oil until it shimmers and shines bright like a diamond.

4. Add the garlic and diced roasted vegetables and sauté for a few minutes. Then add all the spices. All of them. Stir for a few more minutes. Add tomatoes. Crank that Sir Mix-a-Lot and mix those vegetables. A lot.

5. Set Instant Pot to manual mode and pressure cook for 20 minutes. Quick release the steam because ain't nobody got time for that. Don't have an Instant Pot? I told you to get one a few directions back. Well then - bring the pot of goodness to a boil, reduce heat to low, and simmer for 15 minutes, or until most of the liquid has reduced and evaporated.

6. If you cooked this in a skillet - congratulations! You don't have to get an extra dish. Did you use an Instant Pot? Smart - your flavors are more concentrated. But, for the rest of this recipe, go ahead and put a skillet or cast iron pan on medium low heat and transfer the tomato pepper sauce mixture to said vessel.

6. Crack six eggs. Or eight. Or a whole carton. Place strategically around the dish. Cover skillet and simmer for around 10 minutes until the egg whites turn...white.

7. Sprinkle cilantro over dish.

Bone Apple Tea, as the kids say.

©2018 by Adam Yosim Voiceovers.