Shakshuka is a traditional middle eastern baked egg and tomato sauce dish with roots coming from North Africa and it is fucking delicious.
I met TouchingEdge at a kinky party that Miss Couple and I threw on the intersection of Art and Kink. He is a massage therapist and sex educator and was giving one of Miss Couple’s slave one hell of a sadistic massage at our party. I invited him to come and cook with me for my blog. I asked him if he had any food allergies, “Onions” he replied. This somehow managed to slip my mind while I was preparing this dish. I ran out and got more diced tomatoes and whipped up a Shakshuka 2.0 (without onions) and managed to avoid a cooking snuff show disaster.
It seems that nearly everyone that I have cooked for on this blog has some sort of dietary restriction, whether it be due to a personal preference or a medical reason. I have found that people in the kinky community are more in touch with communications and with their bodies. Not only what they do to it or let others do to it, but also about what they put in it or don’t put in it. (For me it is no gluten, no needles.)
Touching Edge told me that he plans on doing a Master Cleanse before Christmas. Having had to do cleanses and fasts for medical purposes and having low blood sugar, this is something that I would never do voluntarily. While a Master Cleanse isn’t something that I know enough about to endorse, eating Shakshuka certainly is.
- 3 tablespoons olive oil
- 1 large onion – halved and thinly sliced
- 1 red bell pepper – seeded and thinly sliced (same size as the onion)
- ½ orange pepper – seeded and thinly sliced
- ½ yellow pepper – seeded and thinly sliced
- 4 garlic cloves – razor thin slices
- 1-2 shots of Dry Red Wine
- 1 tsp ground cumin
- 1 teaspoon smoked paprika
- Cayenne pepper to taste
- Sriracha to taste (if you don’t like spice, leave this out)
- 1-2 Bay Leaves
- 1 (28-ounce) can of diced plum tomatoes (with juices)
- Salt and Pepper to taste
- 1 cup of feta cheese (4 ounces)
- 6-8 eggs
- Chopped Cilantro for garnish
Serves 3-5 people, depending on your hunger.
Serve with garlic bread or toast.
- Heat olive oil over medium- low heat in a large skillet. Add in chopped onions, stir for two minutes and add in the peppers until soft (around 15-20 minutes).
- Add in the garlic and cook for an additional minute. Stir in the cumin, paprika and cayenne pepper.
- Pour in diced tomatoes and juice. Reduce flame to low or simmer. Season with salt and pepper, let stew with the bay leaves and a shot or two of red wine. Simmer (stirring occasionally) until the sauce has thickened (10-15 minutes). Add a swirl or two of Sriracha if you are feeling it.
- Stir in as much feta cheese as you desire. Gingerly crack the eggs into the tomato sauce, try not to crack the yolks. Cover the pot with a lid and let cook for 10-15 minutes or until the egg whites have turned white and the yolk is to the consistency of your liking.
- Sprinkle chopped cilantro over the dish as a garnish.
*I like to double or triple this recipe, because it is super easy to make and saves really well in the freezer or fridge. This recipe is one of my staples and I usually have some in my freezer for late nights. When I come home I grab a tupperware of Shakshuka out of the freezer and put it on my counter to defrost. When I wake up – I have a delicious meal that just needs to be heated up. It also serves to be very impressive if you have an overnight guest.
*You can also bake the eggs and sauce at 375 for 8-10 minutes or until the eggs are done to your liking, but I think stovetop conserves energy (both mine and gas). However, this recipe is traditionally baked.