This is a dish that member Rebecca Silverman likes to make during the 2nd week that veggies live in the fridge. They are getting a little tired, but still perfectly delicious. I have quarters and halves of things like cabbage and tomato left. This is a perfect dish for using up those bits and pieces and slightly tired veggies. It may not be super traditional shakshuka, but there are so many variations, and it's delicious! I do this whole dish on the stove top. There are oven variations but it's August in NYC, so, nope.
Ingredients:
-Olive oil or butter or a combo
-1 or 2 cloves of garlic, minced
-3 green onions or half an onion, chopped
-1/4 of a cabbage, cut into thin strips
-tomatoes diced (I used half a remaining tomato and the few cherry tomatoes I had left)
-chopped green or red peppers
-jarred tomato sauce (I usually have an open jar of tomato sauce in the fridge, so this is a perfect way to finish it. I used about half a jar. This is a chunky shakshuka).
-1-2 tsp of Yemeni Hawaij (I get this spice blend at Sahadi's)
-salt to taste
-optional chili sauces for garnishing like harissa or a chili crunch
-eggs
Preparation
Start by adding the oil/butter to the pan. Add cabbage, green onions and garlic. (If using a regular onion, sweat the onion before adding the cabbage), cook til softened.
Once softened, stir in the hawaij.
Add chopped peppers. once softened and the chopped tomatoes.
Depending on how your pan heats, you might want to add a tablespoon or so of water to help the veggies soften and keep them from getting too brown.
Once all of the veggies are cooked, add the tomato sauce.
Before the sauce starts to boil, but has been heated through, make little wells in the mix and crack your eggs into the wells. Put a lid on the pan to aid in the steaming. Once eggs are opaque (I like to leave the yolks a little runny), turn off heat, season to taste and serve.
I garnish with some of the basil from the plant that we got earlier in the season.
