Shakshuka: My Version, "Crack"shuka

The traditional dish shakshuka originates in the Tunisian area of Northern Africa.  It is eggs poached over a zesty chili pepper, onion and garlic infused tomato sauce served in a cast iron pan.  A nice piece of white bread or any delectable tasting bread is in order to mop up the sauce, and a gooey runny yolk.  And the perfectly poached egg atop, makes this dish one of my favorites.

When I first heard of the concept of poaching an egg atop an earthy, spicy tomato sauce, my mind came to a sudden halt.  How could this concept never have popped into my head?  Thankfully some mavericks before me decided to throw everything in their seasons cabinets into some reducing tomatoes, cracked an egg over it and called it a meal.  Then my mind accepted this concept, absorbed it, obsessed over it, appreciated it, and ultimately transformed it into my own vision - "Crack"shuka.

I like making my sauce spicy, complex and rich.  The red pepper beautifully compliments the initial, subtle sweetness of the sauce.  So what do you use, you may be asking yourself at this very moment...well whatever I got in the kitchen!  It is fun to twist and alter your own recipes but here I will provide you with a simple recipe.  I strongly encourage experimenting and infusing your own maverick concepts into the dish.


Ingredients:
- 1 Can of Crushed tomatoes  (whichever brand you enjoy or have available in the kitchen)
- 5-7 cloves of garlic (simply because garlic is the best)
- 1 Onion
- Olive oil
- Butter
- Sugar
- Salt
- Black Pepper
- Cumin
- Paprika
- Red Pepper Flakes
- Eggie Weggies (eggs!)
- Bread (white bread, pita, whatever you like munching on)

- Optional yet highly recommended - Za'atar seasoning.  Za'atar is a mixture of middle eastern herbs, including, roasted thyme, sesame seeds, sumac, and other spices.  It can be easily acquired in the international section of a grocery store or a middle eastern food market.  So get some and experiment with it!


1.  Start by heating some olive oil over medium low heat and throw in your onions.  Cook them until translucent or if you prefer caramelize them, then sauté your garlic until it start to brown.

2. Add your tomatoes into the pan.  Bring to a gentle boil and reduce to a gentle simmer.

3. Add a pinch of sugar, approximately 1/2 of a teaspoon.  Keep it subtle, keep it safe.  Add your salt, black pepper, paprika, cumin, and red pepper flakes to your likening.

4. After it is simmered down to your desired thickness, crack an egg ontop.  Leave it uncovered, until the whites fully cook.  Shoot some of a secret butter shooter tube into the sauce or on top of the yolk, meaning butter scrape it out, meaning add a subtle amount for some added RICHness. Now either you can let the yolks remain runny or cook it a couple minutes longer for a solid yolk.  I personally like the runny yolk to melt and cook into the sauce as I eat it!

5.  Sprinkle some za'atar over the top!  Transfer to a bowl and, most importantly ENJOY!!!!!!!!!!!!  Don't forget the bread to mop up all the deliciousness.

6.  Go about your day satisfied and content with the wholesome, hearty, and healthy creation inside of you or base about and watch Rich Vids, kvlt movies, or vaguely off, questionable "indie" flicks from the 2000's.  Bam



Boom...you got your self some cracked out shakshuka, the mavericks meal - "Crack"shuka!

Doesn't that look like a pizza, sortofkindofmaybeish?  Either way doesn't it look wholesome, delicious, and different?