Shakshuka with Polenta

I had shakshuka for the first time in Israel, so when I decided to make dinner for some friends who had just returned from there, it was the first thing I thought of to make.  It's basically eggs poached in a spicy tomato sauce, and I posted a pizza version of it before.  Shakshuka is traditionally eaten with bread, but since one of my guests had a gluten sensitivity, so I decided to pair it with polenta instead.  It's one of those pairings that really made me wonder why I didn't think of it before.  The polenta is substantial enough to stand up to the flavorful tomato sauce, but creamy enough so that you can eat everything with a spoon.  And the best part is, I was able to get the timing down so that you can start both roughly around the same time and have them done at about the same time.

I based my shakshuka recipe on the one from The New York Times and cooked the polenta using the "no stir" instructions from Marcella Hazan (she of the legendary butter tomato sauce fame).  I found that a good way to "chop" the canned tomatoes is to take kitchen shears and cut the tomatoes up in the can.  That way you don't have to worry about getting tomato juices dripping and squirting everywhere if you used a cutting board.  I didn't have any cayenne pepper on hand, so I substituted some hot chili powder and red pepper flakes.  I really liked the addition of the feta, but you can leave it out if you want a dairy free dish (just add a little more salt or adobo seasoning to make up for the loss in flavor).

Shakshuka with Polenta (adapted from The New York Times)
serves 4-6

6 cups water
3 tablespoons olive oil
1 large onion, chopped
1 large red bell pepper, seeded and chopped
1 1/2 cups polenta
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/8 teaspoon cayenne pepper, hot chili powder, and/or red chili flakes, or to taste
One 28 oz. can whole plum tomatoes with juices, roughly chopped
2 teaspoons salt or adobo seasoning, more as needed
1/4 teaspoon black pepper, more as needed
5 oz. feta cheese, crumbled (optional)
6-8 large eggs
Chopped parsley or cilantro, for serving

Preheat oven to 375°F.  Start boiling the water in a large pot.

Heat oil in a large skillet over medium-low heat.  Add the chopped onions and bell pepper.  Cook gently until very soft, about 20 minutes.

In the meantime, once the water is at a rolling boil, start whisking the water and pouring the polenta in in a steady stream.  Turn the heat down to low and continue stirring until the polenta has thickened enough that it doesn't settle back to the bottom when you stop stirring, about 1-2 minutes.  Cover and stir every 10 minutes for 30-40 minutes.

Add the garlic to the onions and peppers and cook until tender, about 1 to 2 minutes.  Stir in the cumin, paprika, and cayenne, chili powder, or red chili flakes and cook another minute.  Pour in the tomatoes and juices and season with salt and pepper.  Simmer until the tomatoes have thickened, about 10 minutes.  Taste and season with more salt, adobo seasoning, pepper, cayenne, chili powder, or red pepper flakes as needed.  Stir in the feta, if using.

Gently crack the eggs into the skillet over the tomatoes.  Transfer the skillet to the oven and bake until the eggs are just set, about 8-10 minutes.  Sprinkle with parsley or cilantro.

Portion out the polenta into serving bowls.  Spoon the tomato sauce with an egg or two onto the polenta.  Serve warm with hot sauce, if desired.

As you can see, I actually didn't have enough room to fit all the eggs in my skillet.  What I ended up doing was cooking four first, carefully transferring just the eggs to another dish, and then cracking another four eggs onto the sauce and sliding the skillet back into the oven.  During service, after the four eggs were plated, I transferred the remaining eggs back onto the sauce.

Next:  Papaya Milk and Papaya Milk Popsicles
Previously:  Plum, Nectarine, and Peach Galette
Last Year:  Ken Forkish's Same Day Straight Pizza Dough
Four Years Ago:  Bruschetta

Shakshuka Pizza

I had my first shakshuka when I was in Israel a few years ago at this restaurant I'll never be able to find again. I'd heard of the dish--eggs poached in a spicy tomato sauce--before and was very curious about how it'd taste. I found it to be warming and comforting without being heavy.

It's pretty easy to make at home, but the limiting factor for me is always not having any bread to eat along with it. But then one day I had an extra ball of pizza dough and thought, why don't I just cook the eggs and tomato sauce on top of it? And thus shakshuka pizza was born.

The first time I made it I wasn't sure if the 7 minutes in the oven would be enough to cook the eggs so I made sure the tomato sauce was still hot when I topped the pizza. I guessed wrong, though, and the yolks ended up setting by the time I took the pizza out of the oven. I prefer my yolks still runny while the whites are set so the next time I refrigerated the sauce first and they came out perfect. 

I like to scoop up all the runny yolk and spread it all around the top of the pizza.  It might not be pretty, but it sure is yummy!

Shakshuka Pizza 
makes two 10" pizzas

2 8 oz. balls of pizza dough
3 tablespoons olive oil, divided
1 small onion, chopped
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon chili powder
1 pinch red pepper flakes
1 cup tomato sauce
Salt, to taste
4 eggs
1/2 cup crumbled feta cheese
Parsley, chopped

Place a pizza stone on an oven rack set at the top 1/3 of the oven.  Preheat the oven to 550°F.

In a small saucepan, heat 2 tablespoons of olive oil on medium.  Add the chopped onions and saute until starting to soften.  Add the garlic and continue to cook for another minute or two until the garlic has lost its bite.  Add the cumin, chili powder, and red pepper flakes and cook until the spices are toasty and fragrant.

Add the tomato sauce and simmer for 15 minutes.  Add salt to taste.  If you want your egg yolks to be set, use the sauce while it's still hot.  If you want your egg yolks to be runny, cool the sauce down and chill in the fridge before using.

Stretch the dough onto a parchment paper-lined flexible cutting board.

Spread half a tablespoon of olive oil on top of the dough.  Top with half of the tomato sauce.

Crack two eggs onto the pizza.  Top with half of the feta cheese.

Slide one of the pizzas and parchment paper onto the pizza stone and bake for 5 minutes.

After 5 minutes, turn the oven to broil and broil for 1-2 minutes.  Bake until the eggs are set to your liking and the crust is golden with spots of brown and a few small spots of char. 

Use tongs to slide the pizza with the parchment paper from the pizza stone onto a cutting board.  Top the pizza with the chopped parsley.  Slice and serve!

Next:  Crimini Mushroom Risotto
Previously:  Almond Pesto Pizza