ZUCCHINI HARISSA SHAKSHUKA (by Claire, my sister)
This recipe was made by Claire, my sister who lives in DC. She, too, is passionate about food and cooking. Her favorite past time is to try all the city's fine dining... Last month, she made a Shakshuka for the brunch she was hosting at her house... If you're not familiar with Shakshuka, it's a staple in Middle Eastern, Moroccan and Israeli cultures. It's a tomato and pepper stew that's often prepared in a skillet on the stovetop or in the oven. You prepare the chunky sauce first and then crack the eggs right into it and let them poach on their own. The result is a savory, messy, and incredibly satisfying breakfast or any type of meal!
Serves 4 l Difficulty: medium l Prep time: 25min l Total time: 25mi
2 pounds summer squash (zucchini, yellow squash, pattypan, etc.)
1 tablespoon salt, plus more for sprinkling
2 tablespoons + 2 teaspoons olive oil, divided
2 medium shallots, sliced
2 cloves garlic, minced
1/4 teaspoon smoked paprika, plus more for sprinkling
1/2 pound tomatoes, chopped
4 ounces soft goat cheese
1/4 cup basil, plus more for garnish
4 large eggs
Freshly ground black pepper
1. Trim the ends off the squash and grate using a box grater or a food processor with the grating attachment. Combine with 1 tablespoon salt in a colander and let drain in the sink for 30 minutes.
2. Preheat the oven to 375°F. In an oven-safe skillet, warm 2 tablespoons olive oil over medium heat. Add the shallots, garlic, and paprika and cook, stirring, until just tender and fragrant.
3. Squeeze as much liquid as possible from the squash with your hands and add it to the skillet along with the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 10 minutes. Remove the skillet from heat and stir in goat cheese and basil.
4. Smooth the mixture evenly in the skillet and make four wells using the back of a spoon. Pour 1/2 teaspoon olive oil in each well. One at a time, crack an egg into a small bowl and pour into one of the wells. Sprinkle salt, pepper, and paprika over each egg.
5. Bake until egg whites are set and yolks are still soft, about 10 minutes.
6. Garnish with basil and serve with crusty bread.