Shakshuka Chay

Introduction:

Shakshuka Chay is a hearty vegetarian dish with North African and Middle Eastern roots. It features eggs poached in a rich, spiced tomato and pepper sauce, infused with garlic, cumin, paprika, and fresh herbs. This one-pan dish is simple yet flavorful, perfect for breakfast, brunch, or even a light dinner. It's traditionally served with crusty bread to scoop up the vibrant sauce, making it a comforting and satisfying meal for any time of day.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• 1 (14 oz) can diced tomatoes (or 4 fresh tomatoes, diced)
• 1 tablespoon tomato paste
• 4 large eggs (or vegan egg substitute, if desired)
• ¼ cup crumbled feta cheese (optional, for garnish)
• 2 tablespoons chopped fresh parsley (for garnish)
• 1 tablespoon fresh cilantro (optional, for garnish)
• Salt and pepper to taste
• Red pepper flakes (optional, for heat)
• Crusty bread or pita (for serving)

Instructions:

1. Sauté the vegetables:
   • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the sliced bell peppers and continue to cook for another 5 minutes, until the peppers are softened and lightly browned.
2. Add garlic and spices:
   • Add the minced garlic, cumin, smoked paprika, and ground coriander. Cook for about 1 minute until the garlic is fragrant and the spices are well incorporated.
3. Cook the tomato sauce:
   • Stir in the diced tomatoes and tomato paste. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens and reduces slightly. Season with salt, pepper, and red pepper flakes (if using).
4. Poach the eggs:
   • Make small wells in the sauce with a spoon and carefully crack the eggs into each well. Cover the skillet and let the eggs cook for 5-7 minutes, until the whites are set but the yolks are still runny (or to your preferred doneness). For a vegan version, use a plant-based egg substitute or skip the eggs altogether.
5. Garnish and serve:
   • Remove the skillet from heat and sprinkle the shakshuka with crumbled feta (if using), fresh parsley, and cilantro. Serve immediately with crusty bread or pita for dipping.

Health Notes:

• Shakshuka is rich in vitamins A and C from the tomatoes and bell peppers, providing a good dose of antioxidants. Eggs add high-quality protein, but for a vegan version, you can substitute with tofu or skip the eggs entirely. The dish is low in carbohydrates and can be made gluten-free by serving it with gluten-free bread.

Serving Suggestions:

• Serve Shakshuka Chay with warm crusty bread or pita to soak up the delicious sauce. It pairs well with a simple side salad or a bowl of hummus. For an extra indulgent meal, top the shakshuka with avocado slices or serve alongside roasted potatoes.

Tips:

• Customizing the spice level: For a spicier shakshuka, add more red pepper flakes or a dash of cayenne pepper to the sauce.
• Cooking eggs to your preference: Keep an eye on the eggs while poaching. If you prefer firmer yolks, cook them a few minutes longer. For runnier yolks, reduce the cooking time.
• Making it heartier: Add chickpeas or sliced mushrooms to the sauce for extra texture and protein.