This recipe is as delicious to eat as it is fun to say! Pronounced: shuck-shook-aah, it is a glorious middle eastern tomato stew-ish dish with poached eggs. Yum!
This variation of a traditional Shakshuka came to my mind with the season's harvest. A full blooming kumquat tree on my campus gifted me an abundance of fruit. Their tart acidity wonderfully compliments the sweet tang from the tomatoes. The succulent sea bass melts with every bite as the cabbage, green onions, harissa paste and spices bring everything together.
Shakshuka is a meal for anytime of day; breakfast, lunch, dinner, or a nice snack. It can be served as is, with toasted french bread on the side, a side salad, or even within a crunchy baguette as a sandwich!
Prep time: 15 mins
Cook time: 45 mins
1/2 cup onion, diced
2 cloves garlic, diced fine
4 kumquats, rough chopped (thinly slice a few pieces to place on top as garnish)
1/4 cup red cabbage, sliced thin
2 medium tomatoes, diced
2 tablespoon tomato paste
1 small sea bass portion, sliced into thin strips
1 tablespoon harissa chili paste (spicy middle eastern chili paste)
1 teaspoon cumin
1 teaspoon basil
1 teaspoon thyme
1 teaspoon smoked paprika
1 teaspoon ground mustard seed
1 teaspoon ground ginger
1 1/2 teaspoon fresh chopped parsley
pinch of cayenne (to add extra spiciness)
salt and pepper to taste
2 tablespoon cup red wine
2 tablespoon olive oil
Step 1: Heat up a deep, medium sized pan on medium- high heat and spread 1/2 olive oil across the bottom
Step 2: Saute diced onions for a few minutes until they start to soften then add garlic and saute for a couple more minutes
Step 3: Add rough- chopped kumquats and stir. Cook for a couple minutes, stirring occasionally
Step 4: Add red wine to deglaze pan and stir until calm. (be careful, the wine will make a sizzle!)
Step 5: Reduce to medium heat and add tomatoes and tomato paste and stir to incorporate everything together
Step 6: Add harissa paste, 1 teaspoon parsley and spices. Stir and adjust seasonings to your taste preference
Step 7: Turn heat to low, add half red cabbage, and let sit; stirring occasionally (do not let boil)
Step 8: In a seperate pan, heat up the rest of the olive oil (make sure the pan is large enough for the fish; do not overcrowd the pan)
Step 9: Saute the fish, turning over from side to side until just tender. (the fish will finish cooking within the shakshuka)
Step 10: Remove the fish from the pan and place aside
Step 11: Cut fish into bite sized pieces, not too small or they will disintegrate
Step 12: Add fish to shakshuka and stir to incorporate
Step 13: Let sit for 3 minutes, uncovered, stirring only a few times
Step 14: With a spoon, make little wells in the stew (create little wells/dents/ holes for the amount of eggs you will use. Note that the eggs will spread a bit when added so give some space between each well)
Step 15: Crack eggs, one at a time, into each well
Step 16: Place kumquat slices and extra red cabbage along top layer (okay if they are a bit in the eggs)
Step 17: Increase the heat to medium low and cover pan
Step 18: Let shakshuka cook for about 15 minutes, or until eggs are cooked to your liking. (Check the pan occasionally)
(You can check to see how done the eggs are by lightly shaking the pan. Soft eggs will jiggle and hard eggs will be firm)
Step 19: When eggs are cooked, turn off heat, top with green onions, parsley (optional), and a pinch of salt and pepper on top of each egg (optional)
Step 20: Serve and enjoy!
I enjoy my eggs on the lighter side, with a runny yolk. (as pictured)
Fully cooked eggs will look completely white when done; no yolk or yellow should be visible.
This recipe can be made vegetarian by omitting the fish.
You can also substitute the fish for another protein. I recommend a light white fish, sweet sausage, or pork.