/ck/ - Food & Cooking

[Anonymous No.14122663]

i made shakshuka. it’s good but tastes basic. what can i do to make it pop

[Anonymous No.14122693]

>>14122663
Throw in some grated cheese.

[Anonymous No.14122700]

>>14122663
Throw in a chile pepper.

[Anonymous No.14122701]

>>14122663
Pin me down and cum deep inside me.

42 year old male sex pest here.

[Anonymous No.14122702]

>>14122663
There aren't that many things to add, I would just put a lot of focus on making the sauce, and developing flavor by cooking for a long time.

Ingredients:
>San Marzano Peeled Tomatoes in tomato puree
>maybe some tomato paste if you want this to go faster
>Garlic
>Onion and shallots
>cubed egg plant (optional)
>Red Chili flakes
>oregano
>basil
>thyme
>marjoram
>rosemary

Using a good amount of olive oil, sautee onion and garlic, add tomato paste and egg plant, cook until sufficiently browned and tender. Add in tomatoes and puree, if using fresh herbs add in now, if not add in towards end of cooking.

Salt and pepper towards end of cooking sauce.

That should do it, then just add in your eggs, I like to throw my pan in the broiler to crisp up the top and get a little char on the tomato sauce.

[Anonymous No.14122710]

>>14122702
thanks, i think i didnt let mine cook long enough is what the problem was. how long do you let it simmer ideally?

[Anonymous No.14122736]

>>14122710
No problem. I would say to let the sauce simmer for at least an hour after adding in the tomatoes. I normally make a lot of sauce on a weekend morning when I got nothing to do and can let it go low and slow for 3+hrs, but then I have sauce for a week or so.

Also make sure your vegetables are sufficiently browned before adding in the tomatoes.

[Anonymous No.14122857]

Chorizo.

[Anonymous No.14122867]

>>14122663
Some salt and olive oil drizzle. Unironically dishes that do not that the restaurant style oomph is just lacking salt and oil.

[Anonymous No.14122872]

>>14122867
Absolutely. Liddlbito'ollioil

[Anonymous No.14122877]

>>14122702
Based. Some feta is great too. (no meat though, at that point just make Bolognese)

[Anonymous No.14122879]

>>14122663
Have you tried some fresssssshly ground black pepper?

[Anonymous No.14122886]

>>14122702
For herbs I would stick to parsley or cilantro

[Anonymous No.14123278]

>>14122886
yeah i guess I make mine more italian than most. When i first cooked it I knew it as eggs in purgatory, but it's basically the same thing.

[Anonymous No.14124773]

>>14122663

Here's the recipe that I use. It's always worked well for me.

Ingredients
-2 tbsp of olive oil
-1 large yellow onion, chopped
-1 large roasted bell pepper, chopped
-1/4 tsp of fine sea salt
-3 cloves of garlic, pressed
-2 tbsp of tomato paste
-1 tsp of ground cumin
-1/2 tsp of smoked paprika
-1/4 tsp of red pepper flakes
-1 large can of crushed tomatoes, fire-roasted
-2 tbsp of fresh coriander, plus additional coriander for garnishing
-Freshly ground black pepper, to your desire
-5-6 large eggs
-1/2 cup of crumbled feta
-Pita

Instructions
1. Preheat the oven to 375°F. Warm the oil in a large, oven-safe frying pan over medium heat. Once shimmering, add the onion, bell pepper, & salt. Cook, stirring often, till the onions are tender & turning translucent, ~4-6 mins
2. Add the garlic, tomato paste, cumin, paprika, & red pepper flakes. Cook, stirring constantly, till fragrant & nice, 1-2 mins
3. Pour in the crushed tomatoes w/ their juices & add the coriander. Stir, & let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, & cook for 5 mins to give the flavours time to meld
4. Turn off the heat. Taste, & add pepper & salt as necessary. Use the back of a spoon to create a well near the perimeter & crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help to contain the egg. Repeat w/ the remaining 4-5 eggs, depending on how many you can fit. Sprinkle a little bit of pepper & salt over the eggs.
5. Carefully transfer the frying pan to the oven & bake for 8-12 mins, checking often once you reach 8 mins. They're done when the eggs whites are an opaque white & the yolks have risen a bit but are still soft. They should jiggle in the centres when you shimmy the pan.
6. Using oven mitts, transfer the hot frying pan to a heat-safe surface like the stovetop. Top w/ the crumbled feta, fresh coriander leaves, & more red pepper flakes, if desired. Serve in bowls w/ pitta on the side.

[Anonymous No.14124991]

Roast and char the peppers before you put them in the stewed tomatos
You want 1tsp cumin, 3/4 tsp cinnamon, big pinch of aleppo pepper( or any red chilli flake) garlic powder, little pinch of paprika and a tiny bit of allspice along with salt and pepper
Stew for around 30-45 mins
Aleppo pepper flakes over the eggs but cayenne will do
Feta if you want crumbled on top.
Serve with toasted pita, if its for dinner i fry up some chicken livers with lime juice and eat them with it in a different bowl

Dont listen to this clown >>14122702
those herbs have no place at all in shakshuka
t.grew up in an egyptian household

[Anonymous No.14125751]

Why is middle eastern cuisine so fucking good and mexican food so shit? They are basically the same except lamb instead of beans