SHAKSHOUKA

Disclaimer: This is not an authentic recipe for shakshouka. For one thing, it includes fried chicken. For another, it uses Swiss cheese. Also, I do not plan to take sides in the various controversies as to whether the dish should be viewed as Tunisian or Israeli or whether it should be viewed as a breakfast dish or served at an evening meal. I can only reaffirm that shakshouka is easy to make and delicious.

RECIPE

Shakshouka

Shakshouka

Ingredients

• 4 chicken thighs
• olive oil
• ½ yellow onion,, chopped
• ¼ cup diced carrots
• ¼ cup diced celery
• 6-8 miniature sweet peppers, sliced into rings
• 4 medium crimini mushrooms sliced
• ½ cup dry vermouth
• 8 ounces tomato sauce
• 8 ounces chicken stock
• ¼ teaspoon ground sage
• ¼ teaspoon ground thyme
• ¼ teaspoon ground cumin
• ¼ teaspoon powdered lemon peel
• salt and pepper to taste
• 2 ounces Swiss cheese, coarsely grated
• 4 eggs

Method

1. In an oven-proof skillet (cast iron is perfect), brown the chicken thighs in a couple of tablespoons of olive oil over medium heat. Drain off the rendered fat and transfer the pan to the middle of an oven preheated to 250°F.
2. In a separate skillet, sweat the onions in a couple of tablespoons of olive oil over medium-low heat. Stir in the carrots, celery, and sweet papers, and continue to sauté for 10 minutes until the vegetables are softened. Stir in the mushrooms and cook for another 5 minutes until the mushrooms are cooked through. Add the vermouth and continue to simmer until the vermouth has almost completely reduced.
3. Stir in the tomato sauce, chicken stock, sage, thyme, cumin, and lemon peel. Adjust seasoning with salt and pepper. Simmer for another 5 minutes.
4. Remove the chicken thighs from the oven. Cover with the sauce. Sprinkle with the grated Swiss cheese and return to the oven.
5. When the cheese has melted, remove the pan from the oven. Increase the oven temperature to 350°F. Crack the eggs and place them in the spaces between the chicken thighs. Return to the oven and bake for another 5 to 10 minutes until the egg whites have set but the yolks are still runny. Watch carefully so that you don’t overcook the eggs.
6. When the eggs are done to your liking, remove from the oven and serve immediately.