Monthly Archives: November 2018

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Shukshuka

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    • 2 bell peppers, roughly chopped
    • 1 yellow onion, chopped
    • 6 cloves garlic, finely chopped
    • 1 tsp toasted coriander seed, ground
    • 2 tsp toasted cumin seed, ground
    • 1 tbsp Sweet Hungarian paprika, ground
    • 1 small jalapeño, chopped
    • 1 tbsp Hungarian Hot Paprika paste
    • 2 tbsp tomato paste
    • 1 fresh tomato, chopped
    • 1 cup chicken broth
    • 1 tbsp Salt
    • 1 tbsp Pepper
    • 3-5 large handfuls spinach or hearty green
    • 3-5 Oz.Goat cheese, canelles
    • 3-6 eggs
    • 2-3 oz of extra virgin oil
  • You can use a food processor to speed up the process but you’ll get less uniform bell peppers. My tip: use a knife to chop the bell peppers into the shape you like – but use a food processor for everything else. Even the spices. It is a stew after all.

    • Chopped parsley and fresh or preserved lemon to garnish. Serve with toasted loaf of bread, sliced.

    1. Mix chicken stock with all spices and pastes, reserve.
    2. Sauté onions med-low in EVOO, season, cook for 5-10 min.
    3. Add bell peppers and tomato season, sauté another 5-10 minutes.
    4. Add garlic and jalapeño, cook for another few min then add paste-spice mixture, stir.
    5. Cook on simmer covered for 20-25 min.
    6. Add goat cheese, crack eggs and nest half the spinach in the stew.
    7. Cover, cook another 5-10 min. Top with parsley and serve with lemon and toasted crusty bread.