Shakshuka and Tahini Recipe
2 tablespoons extra virgin olive oil
1 small yellow onion
3 cloves garlic, finely chopped
1 red bell pepper, finely chopped
1 tablespoons harissa
1 tsp curry powder
4 tomatoes, finely chopped
kosher salt and black pepper to taste
Challah, or white fluffy bread
Fresh dill to garnish
Heat up a large pan with the extra virgin olive oil, add in the onion, red pepper and season well with salt and pepper. When the onion gets a little golden around 4 minutes add in the garlic, curry powder and harrisa, saute for another minute or two on medium heat. Add in the tomatoes and season with salt, black pepper and a pinch of salt. Cover and let simmer on medium heat for 20 minutes. When the sauce is ready, make 4 wells in the pan. Crack the eggs into the wells, cover with the lid and let cook on medium to high heat for 3 minutes. You want to make sure the yolks are still runny.
Remove from the heat, drizzle over the tahini, olive oil and garnish with fresh dill.
½ cup good quality raw tahini
½ lemon squeezed
1 garlic clove, grated
kosher salt to taste
¼ cup of ice water- or until the tahini is smooth
In a bowl, combine the tahini with the salt, garlic, lemon juice and the water and mix together. It will get to a weird consistency – don’t be afraid, this always happens. Keep adding water until it smooths out and becomes a lighter color. Check for seasoning, you might need more salt of lemon juice.