How to Make Shakshouka the Skye Café and Bistro Way
Shaskhuka is a tomato and egg dish from North Africa and the Middle East. It’s a classic “one pot” meal that can be made in a hurry and eaten at your leisure. Plenty of minor variations on the recipe can be found in different countries, from Morocco to Israel, but at its heart, shakshuka is warm and delicious comfort food. Chefs Louise Lu and Milton Rebello offer their version on the lunch menu at Skye Café & Bistro.
The best thing about making shakshuka in Saskatchewan is that some of the basic ingredients grow well during the province’s hot, sunny summers, and are available from local suppliers. Sweet heirloom tomatoes, tangy peppers and eggs with deep yellow and orange yolks (imagine shakshuka with bright orange duck eggs!) can be purchased from vendors such as Local and Fresh in Regina, SaskMade Marketplace in Saskatoon or one of the many produce vendors at a farmers’ market.
Skye Café & Bistro Shakshuka (Serves 4-6)
2 tablespoons extra-virgin olive oil
2 small yellow onions (or 1 medium), peeled and diced
3 cloves garlic, peeled and roughly chopped
1 bell pepper diced
2 chopped jalapenos
3/4 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1-1/2 teaspoons salt, divided
1 teaspoon sugar
5 medium-size tomatoes diced
3 ounces feta cheese, crumbled for garnish
1 Chorizo sausage, sliced
Chopped cilantro, handful
Optional – avocado, kale chips or crispy potato curls, for garnish
- In a large skillet, heat the oil over medium heat. Add the onions, garlic and bell pepper, jalapeno and cook, uncovered, for about 8 minutes, until softened.
- Add the smoked paprika, cumin, coriander, red pepper flakes, 1-1/4 teaspoons of the salt, sugar, and tomatoes. Cook, uncovered, stirring occasionally, for about 10 minutes, or until the sauce is slightly thickened.
- Remove the pan from the heat. Using a spoon, make 6 wells/indentations in the sauce. Carefully crack an egg into each well, then spoon a bit of the sauce over each of the egg whites (this will contain them and also help them cook a bit faster than the yolks). Be careful not to disturb the yolks. Sprinkle the eggs with the remaining 1/4 teaspoon salt, then sprinkle the feta around the eggs and pan-sautéed chorizo. Set the pan on the stove over low heat and cover with a lid, or put the pan in a pre-heated 350 F oven for 6-7 minutes, until the egg whites are mostly set. Remove the pan from the oven and sprinkle the top with cilantro. Serve hot with bread.
- Garnish with edible items of your choice (at Skye Café & Bistro the chefs use crispy kale, potato curls and avocado)
Note: The tomato sauce can be made up to two days ahead of time and refrigerated. Reheat the sauce on the stovetop and proceed with the recipe when ready to serve.