Shakshuka

During weekdays I often browse through possible breakfast and brunch foods to cook in the weekends. I was not familiar with Israeli brunch food shakshuka until I bumped into this and this recipe. The pictures were so beautiful that even though I was doubtful about tomato sauce combined with eggs I wanted to give it a try.

And yes it worked. I think eggs are always a must at brunch, in form or another. With tomato sauce they again have a different flavor than when eating scrambled or fried. And as the original recipes say, this dish is extremely adaptable! I also did not follow the recipe, but made it my own version based on what we happened to have at home. This recipe works perfectly like that, as you can mix in different vegetables, different cheese and for example beans, lentils or even sausage of your choice. I had English cheshire cheese in my fridge, but you can as well use feta cheese, cheddar, goat cheese or ricotta, for example.

A friend of mine who lived in Israel told that shakshuka works even better with hummus spread on the sides of your pan. Wipe the hummus and shakshuka with a piece of fresh bread and enjoy the flavors together. Sounds really worth a try!

Here’s my adaptation.

Israeli Shakshuka (serves 2)

1 tablespoon olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 small green bell pepper, chopped in small cubes

1 teaspoon ground cumin

1 teaspoon sweet paprika

1 teaspoon chili flakes, or to taste

400g jar chopped tomatoes

1 tablespoon tomato paste

freshly ground black pepper and Himalayan pink salt

pinch of sugar

1 handful of baby spinach, roughly chopped

1 can of chickpeas, drained

50g English cheshire cheese, crumbled

4 eggs

fresh cilantro to garnish

Preheat oven to 200° C.

Sautée onion and garlic in olive oil over medium heat in a large skillet until the onion softens and gets transparent color. Add cubed bell pepper and sautée for a few minutes more.

Add cumin, paprika and chili and stir to incorporate.

Lower the heat to medium-low. Mix in chopped tomatoes, tomato paste, salt, pepper and sugar. Add spinach and chickpeas and let bubble gently for a few minutes.

Move the mixture in two small oven-safe skillets or pans. Sprinkle with cheese crumbs.

Make two holes in the tomato mixture and carefully crack the eggs in the holes.

Place the skillets in the oven and bake until the eggs have settled. Mine got a bit over-cooked, don’t you let yours to do that ;-)

Top with cilantro and serve with freshly baked bread.

Sweet Potato Hummus and Pita Bread

Hummus has been one of my favorite things to prepare for almost any occasion since I lived in Berlin for 8 months and got to eat a lot, and a lot of Lebanese food. Usually the chicken schawarmas and falafels in pita bread were accompanied by tahini sauce, but sometimes you were lucky to get some hummus too. Hummus is rich in flavor, in nutrition and childishly simple to prepare. You can dip various kinds of stuff in it to create delicious combinations - most traditionally of course pita bread. 

I ran into different variations of hummus lately, as I’ve been actively browsing Pinterest. My typical hummus includes the basic ingredients, chickpeas, tahini, garlic and lemon, and often also sun-dried tomatoes. I find them almost unbeatable in hummus! But I wanted to try something else for change, and there came the idea of this one, sweet potato hummus. The recipe I took from Martha Stewart. I still keep preparing my favorite hummus with tomatoes, but this was actually very fresh, delicious and sweet, too. 

I also baked my own pita bread, for the first time, and they became quite okay. I highly recommend, as they’re super easy to make and cost you much less than buying them from the market. I got the recipe from a Finnish super popular food blog, you can find the original here.

Sweet Potato Hummus

450g sweet potatoes, peeled and cut into small chunks

1 can chickpeas, drained and rinsed, or equal amount boiled chickpeas

juice of one lemon

3 heaping tablespoons tahini

2 tablespoons olive oil

2 teaspoons ground cumin

1 garlic clove, chopped

salt

sweet paprika powder

Set a steamer basket in a large pot. Fill with enough water to come just below basket and bring to a boil. Add potatoes, cover and cook until tender, about 10 to 12 minutes.

Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic. Puree all the ingredients, including boiled sweet potatoes, in a food processor until smooth paste. I used a stick blender because I (still) don’t have a food processor. Thin the hummus with water if necessary. Season with salt and pepper and let cool.

Before serving, sprinkle with sweet paprika powder and top generously with olive oil. Serve with freshly baked pita bread.

Simple Pita Breads (makes 10-12)

300ml lukewarm water (or 42 C)

11g (one bag) dry active yeast

7-8dl all-purpose flour (I used a little less, maybe 6,5dl)

0,5 teaspoon salt

Mix the dry ingredients together and gradually add the warm water, kneading until the dough is almost chewy in its texture.

Let it stand in a warm place, covered with a kitchen towel until it has doubled in size. This takes usually around one hour, but keep sometimes even more.

On a floured surface, using a rolling pin, roll the dough into small, approximately 10-15cm diameter rounds. The thinner you roll them, the better the result as the pitas are supposed to form an air pocket inside them in the oven, and with too thick dough the upper part doesn’t rise properly. So make some effort in this.

Preheat the oven to 250C and let the pitas stand covered until the oven is hot. Bake the pitas for 3-5 minutes, depending on the oven. They should stay very light in color, so once they have puffed up, they are starting to be ready. Don’t over bake, otherwise they might end up being too hard to eat.