Shook's Shakshouka

40 mins Prep Time

2 hours 0 mins Cook Time

Written By

Robin Winship

King West Israeli restaurant, Shook, focuses on wood-fired cooking, lending an extra layer of depth and smokiness to its dishes. Although most of us don't have a hearth to use at our disposal, this Shakshouka recipe can still be recreated at home. A bright red peppery sauce encases baked eggs, bright herbs and a garlic toum sauce that is perfect for breakfast, lunch or dinner. Below is Shook's original recipe!

*This recipe has been modified for home cooks. If you have a wood burning oven or barbecue you may cook the peppers, onion and cherry tomatoes that way.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @shookkitchen!

Ingredients

Shakshouka

2 whole eggs
225g shakshouka sauce (recipe below)
40g cherry tomatoes, halved
2g basil leaves
2g crispy onions (recipe below)
2g za'atar
10g olive oil
25g toum (recipe below)
1 piece pita

Red Shakshouka Sauce

200g red cherry tomatoes
200g red onion, sliced
20g cumin seeds, whole
500g red peppers
50g Turkish pepper paste
250g Turkish peeled red pepper sera

Crispy Onions

1000g peeled shallots
5L canola oil

Toum

400g canola oil
100g peeled garlic cloves
10g kosher salt
40g lemon juice
40g water

Directions

Red Shakshouka Sauce

5 Steps

Step 1

Preheat oven to 400 degrees Fahrenheit. Place cherry tomatoes, red onion and red peppers on a baking tray.
Step 2

Roast until all ingredients are soft and remove from oven. Place cherry tomatoes and red peppers into a bowl and cover with plastic wrap. Let steam for 10 minutes.
Step 3

Peel the skin off the red peppers and tomatoes.
Step 4

Toast cumin seeds in a large pot until lightly roasted.
Step 5

Add all other ingredients to the pot, and cook down slowly until reduced by 1/3, stirring occasionally.

Crispy Onions

5 Steps

Step 1

Shave shallots on a mandolin to 2mm thickness or thinly slice with a knife.
Step 2

Add oil and shallots into a heavy-bottomed pot, and slowly heat up until oil reaches 285 degrees Fahrenheit.
Step 3

Cook onions until golden brown.
Step 4

Remove from oil and drain on paper towel.
Step 5

Dehydrate onions at 135 degrees Fahrenheit for 24 hours. If you don't have a dehydrator or your oven does not go this low, skip this step.

Toum

3 Steps

Step 1

Add all ingredients, except canola oil, into a food processor or blender and blend until very smooth.
Step 2

Slowly drizzle in canola oil to emulsify.
Step 3

Pass through a fine chinois or sieve and reserve.

Assembly

7 Steps

Step 1

Preheat oven to 350 degrees Fahrenheit.
Step 2

In a small cast iron skillet or heavy-bottomed pan, add shakshouka sauce and heat through on medium-high heat.
Step 3

Carefully crack both eggs into centre of skillet.
Step 4

Scatter cherry tomatoes all over top and place skillet into oven. Roast until eggs are just cooked. Remove from oven.
Step 5

Garnish with olive oil, za'atar, crispy onions and basil.
Step 6

Dot toum all over top.
Step 7

Warm pita and serve on the side.