Shakshuka is one of the most popular dishes in the Mediterranean, where you can quickly and easily make a comforting meal in a very short time. Typically served tabled center on a hot pan straight off the stove, and enjoyed family style on a Sunday brunch or any other day of the week.
So... Let's do it!
2 Large leeks trimmed and cut into ¼” (½ cm) thick slices
3 Large Eggs
1lb (250gm) Baby spinach leaves
2 Frezno chilies thinly chopped (you can also use Serrano or Kashmiri)
½ Cup (125gm) Vegetable stock
1 Tbsp cumin seeds, toasted and lightly crushed
1 Tsp Coriander seeds, toasted and lightly crushed
½ Tsp Garam masala
2 Tbsp Neutral oil
2 Tbsp clarified Unsalted butter
1½ oz (45gm) Feta, roughly crumbled
1 Tbsp Za’atar
2 Tbsp Moroccan oil
For the Moroccan oil
2 Cups neutral oil
1 Cinnamon stick
2 Tbsp Roughly chopped dried chilies (Kashmiri or Japanese)
2 Tbsp sweet paprika
2 Garlic cloves whole
The Moroccan oil
Into a small pot over low heat add all ingredient
Stir to mix well and simmer gently over low heat for 30min
Using a coffee filet or Cheese cloth, sift the oil and transfer to a sealed container
The oil can be kept at room temp for upto 3 months.
into a hot pan over medium high heat, add 2 Tbsp of oil
Add the cumin and coriander seeds, then add the garam masala and sweet paprika mix well.
Add the chili and mix well.
Now add 2 Tbsp melted butter and once the butter starts to foam, add the leeks, and season with ½ teaspoon of salt and plenty of pepper.
Fry for 3 minutes, stirring frequently, until the leeks are soft.
Add vegetable stock and boil rapidly for 4–5 minutes, until most of the stock has evaporated.
Fold in the spinach and cook for a minute, until wilted, then reduce the heat to medium.
Using large spoon to make 3 indentations in the mixture and break one egg into each space. Sprinkle the eggs with a pinch of salt and pepper.
Spread with the crumbled feta then cover the pan. Simmer for 4–5 minutes, until the egg whites are cooked but the yolks are still runny.
Dust with the za’atar and sprinkle with the chopped Parsley, season with S+P and remove from heat
Finish with the Moroccan oil
Link to Video Recipe