Every now and then, I like to throw you guys a good curveball.
This week, I’m interrupting my regularly scheduled all-things-sweet programming to bring you my riff on not-exactly-traditional shakshuka.
If you’re not exactly sure what shakshuka is, you’re not alone; until somewhat recently, I wasn’t at all familiar with the tomato-based Middle Eastern breakfast dish, but after a couple food porn-y photos popped up on my Instagram feed, I HAD to know more. Turns out, it’s actually becoming pretty trendy among foodie types. Not quite avocado toast trendy (in other words, not at “basic bitch approved” level), but getting there.
Traditionally, it’s infused with a healthy dose of heat and served alongside challah.
To make it my own, (and because I’m a giant sissypants when it comes to spicy food), I dialed back the heat and served it with some crusty French bread (don’t get me wrong– I LOVE challah, but crusty loaves are my jam). I also loaded it up with caramelized onions, creamy goat cheese, and a handful of crispy shallots for contrasting texture.
How’s that for breaking out of my dessert-y, indulgent, sugar-coated box?
Caramelized Onion Shakshuka with Crispy Shallots
- 2 large yellow onions
- 2 Tablespoons (1/4 stick) butter
- 2 Tablespoons canola oil
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 1/8 teaspoon onion powder
- 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
- 4 ounces goat cheese
- 7 large eggs
- Salt and pepper to taste
- Italian parsley for garnish
- 1/2 cup vegetable oil
- 1 large shallot, peeled and sliced lengthwise
- Salt to taste
- Preheat oven to 375 degrees F
- Cut onions in half and then slice them into 1/8-inch thick quarter-rounds
- Heat butter and oil in a 10" cast iron skillet over medium heat
- Add onions, cayenne, salt, sugar, pepper, garlic, and onion powder, sauté for 10 minutes, stirring occasionally
- Reduce heat to medium-low and sauté for 20 minute minutes, stirring occasionally (onions should be browned and caramelized)
- Pour tomatoes over onions, using a spoon to spread them out as evenly as possible
- Simmer until tomatoes thicken slightly, about 10 minutes
- Crumble goat cheese and stir into skillet
- Crack eggs and season with salt and pepper
- Place skillet in oven and bake for 10-12 minutes, until eggs are just set
- While shakshuka is baking, add vegetable oil, sliced shallots, and a touch of salt to a small sauce pan and place over medium heat
- Cook, stirring occasionally, until shallots brown (I like mine to be ALMOST burnt, so I let them go a touch beyond that)
- Strain shallots with a mesh sieve and let cool on a paper towel (this absorbs moisture, allowing them to crisp up)
- Sprinkle shakshuka with crispy shallots and Italian parsley to garnish
*Recipe adapted from New York Times