Recipe: 'My Way' Shakshuka
Call it menemen or a shakshuka, the truth is there are as many recipes as cooks of these versatile egg meal.
You can also choose to call it Sundus-shuka if you like. This recipe is a derative from both the Arab and Turkish traditions of the classic eggs and tomatoes/vegetables-in-a-pan dish. Mine involves some dexterity but I am sure that if I can, so can you.
You need:
4 eggs from the fridge.
2 large tomatoes
2 medium onions
Red Chilli flakes
Salt
Chop up the onions and tomatoes into little dice. Add the onions to a hot pan and let them cook slowly until they are translucent. Add the tomatoes and mix around. As the tomatoes let out their water content, be sure not to let this mix dry up completely.
Separate the egg whites and yolks. Lightly whip the egg whites and add to the onion and tomato mix. Stir slowly and add the salt and chilli. Keep an eye out for the egg whites as they cook and bind with the onions and tomato mix. Be sure to keep this magic mix loose and fluid.
Make 4 indents in the mixture and drop an egg yolk into each. Add a teaspoon of water (yes, very little water) to the pan and cover immediately. The steam will allow the egg yolks to cook just enough. Give it no more than 2 minutes to cook this way. Remove from heat and keep the pan covered.
Serve immediately with a side of crusty bread and olives. Feel free to season with black pepper, chives or red chilli flakes.