Ever have something linger on your to-do list for way, way too long? For ages, I’ve been meaning to recreate the Shakshuka of my dreams, sampled in Israel years ago. My days of procrastination are over. Meet the life-altering means of revolutionizing your planning skills — a Bullet Journal.
Just last week, someone asked if I used a BuJo, and I had to google to find out what the heck a Bullet Journal was. The very next day, after researching and procuring supplies, I started my very own BuJo (Some people call it a bj) and joined the legions of well-organized peeps who will not let a Shakshuka-type task drag out on a to-do list for eons.
- 4 eggs
- chopped parsley, as garnish
- 2 T each olive oil, harissa
- 2 t tomato paste
- 2 bell peppers, chopped
- 3 garlic cloves, finely chopped
- 1 t each cumin, kosher salt
- 6 large, very ripe tomatoes, chopped
In a large pan, over medium, heat olive oil. Add all sauce ingredients, except for tomatoes. Cook, stirring occasionally, for 8 minutes. Add tomatoes and simmer for 10 minutes, stirring occasionally. Taste and adjust seasonings.
Make 4 wells in the sauce with the back of a large spoon. Break eggs into 4 shallow bowls. Slip the eggs into the wells.
Cover and simmer until the whites are set, but the yolks still runny, about 4 – 5 minutes.
Sprinkle with parsley and serve immediately, using a large spoon to scoop each egg with a good amount of sauce. Serve with crusty bread.
- You can make the Shakshuka Sauce sauce in advance and reheat it when you’re ready to cook the eggs.
- If you’re making shakshuka for one, put aside 3/4 of the sauce and use a small pan to make a single portion. Shakshuka is often cooked and served in an individual-size pan.
- Truth be told, starting a Bullet Journal didn’t propel me to make this jittery Shakshuka; watching this simple video and trusting Ottolenghi’s recipe in his Jerusalem cookbook did.
- Ever watch Ashkenazi jews eating Sephardic food?