{"id":7039,"date":"2015-12-29T09:57:57","date_gmt":"2015-12-29T16:57:57","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=7039"},"modified":"2020-09-17T13:32:34","modified_gmt":"2020-09-17T20:32:34","slug":"shaksuka","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/shaksuka\/","title":{"rendered":"Shaksuka"},"content":{"rendered":"<p>This is a Middle Eastern recipe which is basically an egg cooked in tomato.<\/p>\n<p><strong><span style=\"font-size: 18pt;\">Grandpa&#8217;s Shakshuka<\/span><\/strong><\/p>\n<ul>\n<li>1 C tomato pieces (not stewed, but mashed)<\/li>\n<li>1\/2 C canned Peeled Fire-roasted red bell pepper &#8211; diced<br \/>\nIf making your own, these freeze well<\/li>\n<li>1\/2 onion &#8211; sliced<\/li>\n<li>1\/4 C EVOO<\/li>\n<li>3 cloves garlic &#8211; minced<\/li>\n<li>3 TBL Harissa Paste (Store in glass)<\/li>\n<li>1 tsp kosher salt<\/li>\n<li>1 TBL dark brown sugar<\/li>\n<li>2 tsp preserved lemons &#8211; minced<\/li>\n<li>2 tsp preserve lemons &#8211; thinly sliced (for garnish)<\/li>\n<\/ul>\n<p>Note:&nbsp; Tunisia is the largest producer and consumer of harissa in North Africa.<\/p>\n<ol>\n<li>Prepare eggs:\n<ol>\n<li>Bring large pot of water up to boiling<\/li>\n<li>Gently ease two eggs per person into the boiling water<\/li>\n<li>Cook for exactly 120 seconds<\/li>\n<li>Transfer to ice bath for 60 seconds<\/li>\n<li>Remove to tea towel to dry<\/li>\n<\/ol>\n<\/li>\n<li>Place a pan on medium heat<\/li>\n<li>Heat pan up to about 350\u00ba<\/li>\n<li>Add the onion and saute for 3 minutes<\/li>\n<li>Add salt and garlic and stir until the garlic starts to brown (30 seconds)<\/li>\n<li>Stir in harissa paste, and add lemon and the brown sugar right away (cook 30 more seconds)<\/li>\n<li>Put in peppers, and then the tomatoes &#8211; diced or minced (30 seconds)<\/li>\n<li>Simmer uncovered on medium low for 20 minutes stirring occasionally<\/li>\n<li>Create four divots in the shakshuka with the back of your spoon<\/li>\n<li>Top with eggs broken into the divots<\/li>\n<li>Garnish with more thin slices of preserved lemon<\/li>\n<li>Continue to cook on medium low for an additional 8 minutes<\/li>\n<li>Serve on top of a slice of toasted bread<\/li>\n<\/ol>\n<p><strong><span style=\"font-size: 18pt;\">Preserved Lemon<\/span><\/strong><\/p>\n<ul>\n<li>4 lemons into eight pieces (trim off ends and cut into 8 pieces)<\/li>\n<li>3-4 TBL coarse ground salt<\/li>\n<\/ul>\n<ol>\n<li>To a canning jar, add a layer of lemons, then sprinkle in salt, and repeat until filled.<\/li>\n<li>Squeeze the juice from the ends and discard ends.&nbsp; Put the juice over top of the lemons.&nbsp;&nbsp; If not enough to almost cover, add some &#8220;Real Lemon&#8221; juice<\/li>\n<li>Put into fridge for a week<\/li>\n<li>Invert and age another week.<\/li>\n<li>Repeat week by week for another 4-6 weeks<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a Middle Eastern recipe which is basically an egg cooked in tomato. Grandpa&#8217;s Shakshuka 1 C tomato pieces (not stewed, but mashed) 1\/2 C canned Peeled Fire-roasted red bell pepper &#8211; diced If making your own, these freeze well 1\/2 onion &#8211; sliced 1\/4 C EVOO 3 cloves garlic &#8211; minced 3 TBL &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/shaksuka\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Shaksuka&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7039","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/7039","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=7039"}],"version-history":[{"count":12,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/7039\/revisions"}],"predecessor-version":[{"id":20312,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/7039\/revisions\/20312"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=7039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=7039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=7039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}