My wife and I made this for dinner tonight, all because you posted it here. Thanks for the idea!
We added some mushrooms and served it over some brown rice. I had to hand grind some coriander - surprise, we were out of ground.
I do wish I’d simmered it a bit longer and been a bit more thorough with breaking up the tomatoes. They didn’t mesh with the rest of the dish as well as I’d hoped. I might use diced tomatoes next time.
The eggs also took longer to cook up than I expected. After 5 minutes, they were clearly still raw. But I might have overcorrected: when we served the dish, they were fully cooked, not runny at all. It was fairly hard to gauge. I don’t cook with eggs much.
Did I say week or two? Oops. It’s actually been two months!
We made this again today. This time the tomatoes melded better – good advice on the simmer time!
The mushrooms worked well enough the first time around that we did the same thing again. We didn’t make rice, though. This time we served it with a baked potato, fork-mashed on the plate.
This looks amazing!
I am on an ongoing mission to teach more people about shakshuka.
My wife and I made this for dinner tonight, all because you posted it here. Thanks for the idea!
We added some mushrooms and served it over some brown rice. I had to hand grind some coriander - surprise, we were out of ground.
I do wish I’d simmered it a bit longer and been a bit more thorough with breaking up the tomatoes. They didn’t mesh with the rest of the dish as well as I’d hoped. I might use diced tomatoes next time.
The eggs also took longer to cook up than I expected. After 5 minutes, they were clearly still raw. But I might have overcorrected: when we served the dish, they were fully cooked, not runny at all. It was fairly hard to gauge. I don’t cook with eggs much.
Sometimes I’ll dice up whole canned tomatoes before putting them in.
Figuring out the eggs can be difficult. Definitely something that takes practice.
I’ve never tried this rice. Interesting.
Definitely don’t cut the simmer short. Way better to go long.
I buy coriander in stupidly large quantities and always have a jar of ground available that I’ll do up in my spice grinder…
Thanks for the tips. I’m looking forward to trying this again in another week or two.
So am I. Might do it with rice. Though not brown. I just have never liked brown rice.
Did I say week or two? Oops. It’s actually been two months!
We made this again today. This time the tomatoes melded better – good advice on the simmer time!
The mushrooms worked well enough the first time around that we did the same thing again. We didn’t make rice, though. This time we served it with a baked potato, fork-mashed on the plate.
Sounds tasty. Glad the longer simmer helped. I hadn’t thought about baked potatoes. That sounds tasty.