Sunday, January 3, 2016

Baba's Persian Shakshuka (Poached Eggs w/ Tomato & Saffron)

When I was little I would have this Persian (or Israeli) omelet almost every weekend. I have to admit that sometimes I'd even get sick of the idea of having the same thing over and over, and would request other options for a Sunday morning with my family. You know like pancakes, french toast or even cereal?! Shashuka was my dad's specialty though, in fact I think it's the only breakfast he really knew how to cook. Even with all the repetition, I could never never resist it once I smelled the tomatoes start to cook up with turmeric. The colors, flavors and aroma of this dish are very seducing, and it's surprisingly easy to sever for a larger bunch. 



Baba's Persian Shashuka, Poached Eggs w Tomato & Saffron
By my Baba Joon 
  • 4 - 5 vine ripe tomatoes, chopped
  • 1/2 sweet yellow onion, sliced
  • 1/2 cup fresh dill
  • 1 tbsp olive oil
  • 1 handful baby spinach (optional, extra veggie kick!)
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp paprika
  • pinch of Persian saffron 
  • kosher salt to taste (1 tsp to start)
  • fresh parsley and feta to garish on top (optional)
  • 6 organic, cage-free eggs
In a large frying pan, sauté onions with oil, add tomatoes and all spices. Cook down on medium heat until tomatoes melt, it will take about 10 - 15 minutes. Add dill, and optional spinach, mix in well with tomato base. Carefully crack eggs over tomatoes sauce so they are spread out across surface. Put a lid over pan and cook for about 5 minutes, until whites are cooked but the yellow should still be soft. With a large spoon, carefully spoon out mixture with egg - try to cut on cooked egg white so the yolk can crack when your ready to eat. Sprinkle with optional parsley and feta, and serve with warm hearty bread. We use Barbari bread which is a Persian farmers bread but it's hard to find if you don't have a close by Middle Eastern store. You can substitute with a french baguette, thick pita or fresh baked sourdough. 


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