SHAKSHUKA

SHAKSHUKA
&
TORRAZZO FROM PRATELLO / CÔTE DU RHÔNE FROM CHÂTEAU ROCHECOLOMBE / SYRAH ROSÉ FROM DOMAINE DE L'ARMET

By shakshuka, sometimes also written as shakshouka, almost everyone swears. We also. Shakshuka is tasty, nutritious without being a calorie bomb and - with the right ingredients at home - quite easy to prepare. In a good half an hour you have a casserole dish on the table that you can eat for a long time. Shakshuka loosely translated means mixture, a mixture of many herbs and spices. All those delicious spices make this tomato stew with poached eggs so incredibly popular. In Morocco, Tunisia and in the Middle East, they eat shakshuka all day long, even during breakfast. Shakshuka can be prepared in a cast iron pan with a lid as well as in the tagine. There is no single recipe for shakshuka. Everywhere in the world, their own turn is indicated. For us, the variant with chorizo ​​stands out. Do you want it vegetarian? Then replace the sausage with hazelnuts and/or feta.

Several smooth red wines, wines with little or very fine tannins and ripe fruit aromas, go well with shakshuka. Our recommendations are Torrazzo 2018, an organic wine with a light-hearted elegance from the winery Pratello - made from the local heroes groppello and marzemino - and the Côte du Rhône 2018 from Château Rochecolombe. This biodynamic blend of Grenache and Syrah is mouth-watering: round and extremely structured. In the rosé category, the syrah 2019 from Domaine de L'Armet certainly does not look out of place next to the shakshuka. With aromas of fresh raspberries and cherry blossom and a fresh acidity of grapefruit, this pleasant rosé offers a pleasant counterbalance. The three top bottles are available for 14.95 euros, 12.95 euros and 9.95 euros respectively in our wine shop or via this website. If you click on the purple links, an extensive wine description will follow.

FOR 4 PERSONS

INGREDIENTS

8 to 10 ripe tomatoes, cut into cubes

4 to 6 eggs

2 red chilies, cut into rings

2 red peppers or 1 red and 1 yellow pepper, roughly chopped

2 large onions, roughly chopped

chorizo, sliced ​​or 80 grams of hazelnuts or feta

4 bay leaves

½ tablespoon of cumin seeds

3 tablespoons of brown caster sugar

15 grams of fresh thyme

½ bunch of flat parsley, finely chopped

2 tablespoons fresh cilantro, finely chopped

½ teaspoon of saffron

½ teaspoon of cayenne pepper

175 milliliters peanut oil

PREPARATION

Heat the peanut oil in a cast iron pan. Fry the onions with cumin seeds in the oil and after about 2 minutes add the bell pepper, red peppers, thyme, parsley, coriander and sugar and fry at a high temperature. Then add the tomatoes, chorizo ​​sausage (or hazelnuts and/or feta for vegetarians), saffron, bay leaves and cayenne pepper. Put the lid on the pan and let it simmer for at least 15 minutes at the lowest possible temperature. Take out the bay leaves, make four to six cavities in the sauce and finally break the eggs above these cavities and put the lid back on the pan. Increase the temperature to medium-high. Once the eggs are poached, the shakshuka is ready.