Shakshouka

I have a confession to make.  I am a noob at other culture's cuisines.  Sans the traditional Italian, Spanish, Japanese, Chinese, Vietnamese, Korean, Thai, Indian, Mexican, Malaysian and Greek dishes, when it comes to other cuisines, I am as clueless as a child.  You know the one who refuses to eat her vegetables and only eats naked pasta when allowed.  Growing up with a limited repertoire of available cuisines, it was either Filipino traditional dishes, American (steak and mash or hamburgers is the usual) or some pasta dish and the occasional tacos.  Eating out almost always took the Chinese or Japanese route or a fave pizza parlour complete with folk singers with guitar singing Puff the Magic Dragon and Horse With No Name.  

Malaysian, Vietnamese and Thai only came in early adulthood when restaurants started opening in Manila and showcasing neighbouring Asian cuisines.  So that was about a decade or so ago.  A far cry from the state of the restaurant industry in the Philippines these days.  Fusion of Mexican-Japanese  now exist, traditional Sri Lankan and a host of other gourmet fusions. There are cakes,  patisseries and chocolate shops that are at par with overseas counterparts. Filipino restaurateurs back home are showcasing Filipino food in a way that Heston  Blumenthal would plate a salmon dish at the Fat Duck.   Why there's even a franchise of Masterchef on local  Philippine television, and a live MC competition going on as I write this post.

Now being a noob in this day and age of technology is not acceptable.  Cooking shows attract a good following and reality cooking shows become the new Big Brother. Food documentaries, magazines, events, blogs!  Food has become as exciting as when TV broadcast its very first show.  Now back to me as the noob in this instance and learning how to cook (other dishes besides and a few other Filipino dishes).  This was a dish that I first saw from a TV show - yeah I know pathetic right.  And from there on, made it, made it, made it.  Hubby loves this.  I love it.  (The kids are not fans yet).  We make a cheats version with chorizo and tinned baked beans.  I love how versatile this can be and how its such an easy casual dish that can be served any time of the day.  

  

Just a week ago, I saw a good number of this dish in my IG feed and so a timely revisit to Shakshouka.   And so here is a recipe inspired by that TV show and a fave weekday meal at home.

 

To make this Shakshouka dish:
Print the recipe here

1 onion, sliced

1 red capsicum, chopped

1 green capsicum, chopped

4 Roma tomatoes, quartered

1/2 teaspoon sweet paprika (I used a Spanish brand)

2 eggs

olive oil

salt and pepper to taste

Method:

Using a cast iron pan (or any 20 cm pan), heat about a tablespoon of olive oil.

Add the onions and capsicum to the pan and cook till soft.

Add the tomatoes, stir and cook for two minutes.

Season with salt and pepper and half of the paprika and stir to coat the vegetables with the seasoning.

Turn the heat to low/simmer.

Using a wooden spoon, push aside some of the vegetables to make space for th eggs.

 

Crack the eggs into this space and let it poach until the whites are cooked through but the yolks are still runny.

Remove from heat and serve on the pan, with some toasted flat bread or any bread of choice.