The vegetables will continue to soften, melding the flavors together, but the sauce should not reduce too much. Another quick pinch of salt and pepper, and then reduce the heat, cover the pan and allow it to simmer for 15 to 20 minutes. If I have used a canned ingredient, I usually swish the wine around in the empty can to rinse out the last bit of flavor. When the vegetables are visibly softened, add the fresh garden tomatoes and give it a stir. This stage is all about softening the vegetables and initial seasoning. This is a lovely herb blend that I always use in my ratatouille twists. A pinch of salt helps draw the moisture out of every layer. Nilla is always nearby when I’m cooking! There’s no need to peel the eggplant. These are delicate herbs, but they do pack a fragrant punch, so start with a small amount and inch up to taste. During this stage, also add a few pinches of Herbs de Provence, a French blend that includes any combination of thyme, savory, rosemary, marjoram and lavender. Remember to season each layer with a pinch of salt and pepper, not only for flavor, but also because salt helps to draw excess moisture from the vegetables as they cook. Eggplant soaks up oil fast so I held that back until the peppers, onions and zucchini had a chance to soften. Add oil and start sautéing the vegetables. The width of the pot is what matters, so you’ll have plenty of room to place the eggs.īegin by heating the pan over medium flame. Up until now, I have made it only with the spicy flavors that are traditional to the northern African region, where shakshuka originated-cumin, paprika, hot pepper, garlic and oregano.īut this time, I took the concept of shakshuka northward across the Mediterranean Sea, into the south of France, using Herbs de Provence alongside all the beloved vegetables of ratatouille. It is very similar to a dish the Italians call “eggs in purgatory.” I especially appreciate how simple it is to pull together when I have had a busy week with little time to plan a menu. Shakshuka is a humble and hearty, tomato-based skillet meal, and a great way to use up whatever other vegetables you have on hand, with eggs simmered right into the sauce. But that changed quickly, and it has become an occasional favorite at our house. I was stumped because I had never even heard of this dish, let alone made it. When our ceremony-planning conversation took a detour toward food and cooking (as literally every conversation with me eventually does), Mark asked if I’d ever made shakshuka, the Middle Eastern dish that is a breakfast staple in many Jewish households. The first time I heard of shakshuka was during a pre-wedding meeting with Rabbi Mark, who formerly led Temple Emanuel in Winston-Salem, where my then-fiancé, Les, is a member. I never get tired of rearranging ratatouille-eggplant, zucchini, red bell pepper, onions and tomatoes-and this time, I married the classic Provencal stew with a classic Jewish breakfast dish, shakshuka. Any way you plate it, this is a great combo!
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