“One of my family's favorite breakfast items to indulge in on the weekends is shakshouka,” says Christine Khanashat, the second-generation owner of Lebanese restaurant, Urban Bites. She takes over the reins of the 10-year-old establishment from her father, chef Ghazi Khanasat, affectionately known as the godfather of Lebanese cooking in Singapore.
While there are many variations of shakshouka, its core ingredients make it a simple, yet hearty dish that can be customized to one’s preferences. The recipe from Urban Bites uses slow-cooked lamb shoulder that's been marinated for 24-hours in a bath of aromatic Lebanese spices before being roasted until fall-off-the-bone tender. It is then cooked in a typical shakshouka spiced tomato and green pepper stew.
It is also the perfect receptacle for good leftover roasts: “My grandma has always used different leftover meats to make her shakshouka, so we have tasted many delicious variations of this dish over the years,” says Ms. Khanashat. “I love how everyone gathers around the large pan to scoop the food out with a piece of homemade crusty bread.”
With Middle Eastern fare predicted to truly hit the mainstream this year, we take a leaf from the Khanasat’s family cookbook with this authentic Shakshouka recipe that’s exactly what you need for a lazy Saturday morning.
While there are many variations of shakshouka, its core ingredients make it a simple, yet hearty dish that can be customized to one’s preferences. The recipe from Urban Bites uses slow-cooked lamb shoulder that's been marinated for 24-hours in a bath of aromatic Lebanese spices before being roasted until fall-off-the-bone tender. It is then cooked in a typical shakshouka spiced tomato and green pepper stew.
It is also the perfect receptacle for good leftover roasts: “My grandma has always used different leftover meats to make her shakshouka, so we have tasted many delicious variations of this dish over the years,” says Ms. Khanashat. “I love how everyone gathers around the large pan to scoop the food out with a piece of homemade crusty bread.”
With Middle Eastern fare predicted to truly hit the mainstream this year, we take a leaf from the Khanasat’s family cookbook with this authentic Shakshouka recipe that’s exactly what you need for a lazy Saturday morning.
Shakshouka
Courtesy of Christine TK, Urban Bites
Serves 2
Ingredients
2 Tablespoons olive oil
1 large red onion, chopped
1 green pepper, seeded and chopped
1 green chile, seeded and chopped
2 garlic cloves, peeled, chopped
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
A pinch of red pepper flakes (optional)
Salt and pepper, to taste
1 large tomato, chopped
1/2 teaspoon tomato paste
85 grams shredded or minced cooked meat (any cooked meat can be used. This recipe is good for left over roasts and boiled meats. Leave out meat if desired)
2 large eggs
Crushed red or black pepper
For the garnish:
1/4 cup fresh parsley leaves, chopped
1/4 cup fresh mint leaves, chopped
Optional: 5 grams fresh kale leaves seasoned with a sprinkling of salt and black pepper (baked for 5 minutes at 180˚C or until crisp)
Bread, toasted, for serving
Method
1. Heat olive oil in a pan over medium heat. Once hot, add onions, green peppers, chile, garlic, spices and a pinch of salt and pepper; sauté till soft.
2. Add tomatoes and tomato paste and allow to simmer until tomatoes are soft.
4. Add cooked meat and stir till well mixed; keep on medium heat until water has reduced by half; adjust seasoning according to taste.
5. Using a wooden spoon, make 2 “wells” or indentations in the mixture; gently crack an egg into each well.
6. Reduce heat to low, cover the pan, and cook until the egg whites are set. The egg yolk should be a bit runny, but if prefer fully cooked, keep on low heat with cover until yolk is cooked. Turn off heat.
7. Add fresh parsley, mint and crispy kale leaves before serving, and sprinkle crushed black or red pepper if desired. Serve with toasted bread.
Courtesy of Christine TK, Urban Bites
Serves 2
Ingredients
2 Tablespoons olive oil
1 large red onion, chopped
1 green pepper, seeded and chopped
1 green chile, seeded and chopped
2 garlic cloves, peeled, chopped
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
A pinch of red pepper flakes (optional)
Salt and pepper, to taste
1 large tomato, chopped
1/2 teaspoon tomato paste
85 grams shredded or minced cooked meat (any cooked meat can be used. This recipe is good for left over roasts and boiled meats. Leave out meat if desired)
2 large eggs
Crushed red or black pepper
For the garnish:
1/4 cup fresh parsley leaves, chopped
1/4 cup fresh mint leaves, chopped
Optional: 5 grams fresh kale leaves seasoned with a sprinkling of salt and black pepper (baked for 5 minutes at 180˚C or until crisp)
Bread, toasted, for serving
Method
1. Heat olive oil in a pan over medium heat. Once hot, add onions, green peppers, chile, garlic, spices and a pinch of salt and pepper; sauté till soft.
2. Add tomatoes and tomato paste and allow to simmer until tomatoes are soft.
4. Add cooked meat and stir till well mixed; keep on medium heat until water has reduced by half; adjust seasoning according to taste.
5. Using a wooden spoon, make 2 “wells” or indentations in the mixture; gently crack an egg into each well.
6. Reduce heat to low, cover the pan, and cook until the egg whites are set. The egg yolk should be a bit runny, but if prefer fully cooked, keep on low heat with cover until yolk is cooked. Turn off heat.
7. Add fresh parsley, mint and crispy kale leaves before serving, and sprinkle crushed black or red pepper if desired. Serve with toasted bread.
RECOMMENDED READING: Breakfast Club: Shake Up Your Day With Shakshouka
