The tastiest shortcut to green shakshuka
Normally, I can take or leave bell peppers. Even though their brilliant colors are irresistibly shiny, especially now at the end of their season, they still elicit no more thanThe secret is spices., an online and specialty food shop in New York City that sells well-sourced spices and his signature blends. When he asked if I wanted to help him write a cookbook a few years ago, I immediately said yes.
One vital lesson: Spices bring out the sweetness in bell peppers. This is especially true in shakshuka, the Israeli dish in which eggs simmer in sauce sunny side up. Born and raised in Israel, Sercarz ate countless versions of this breakfast dish before creating endless variations of his own. My favorite is green shakshuka, for which cooked leafy greens replace the more common tomato-based sauce.
Sercarz taught me how spices fluidly cross borders in the kitchen, and you can taste that here. Whether you enjoy it as an Indian-inflected shakshuka or a shakshuka treatment of an Indian dish, you’ll want to sop up the savory sauce with bread. Pita, naan, chapati, challah — it all works.20 minutes. Serves 4 to 6.
Saag paneer can be substituted for palak paneer. It’s the northern Indian version of this dish and sometimes includes other greens. The cubes of paneer cheese add a creamy richness to this dish, but it’s just as good without if you don’t eat dairy. Simply start with plain palak or saag instead.2 sweet bell peppers, preferably red and orange, cut in ½-inch dice6 large eggs, room temperatureHeat the oil in a large skillet over medium heat.
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