I’ve made a variety of shakshouka in the last few years. But this version is my absolute favourite. When you scoop a spoonful of this shakshouka to slather on your toasted french bread, and take your first bite, the chipotle infused tomato sauce, creamy ricotta, velvety rich egg yolk, sweet bursts of corn, spicy red onion, buttery pine nuts, and tangy lime burst in your mouth in a flavourful explosion and it will leave your head spinning in a daze. That’s how amazing this is. “Shakshouka” is a Tunisian dish of eggs poached in tomato sauce, chili peppers, onions, and often spiced with cumin. And did you know Chipotle peppers reduce cholesterol? So pairing this with eggs seems almost ironic. But, like other chili peppers, they also improve your circulation and increase your metabolism. The tomato sauce I used was a concentration of 6 large tomatoes, so try to find a good quality brand that you trust will deliver 100%. If I owned a bistro that specialized in brunch dishes, this would definitely be promoted as a “sharing” dish. So fun to tear pieces of bread or pita and dip into the sauce, hands and fingers fighting over the remaining spoonfuls. Feel free to sub ricotta for labneh, a middle eastern strained yoghurt cheese that is similar to ricotta and just as delicious!
Chipotle and Sweet Corn Shakshouka with Red Onion, Ricotta and Pine Nuts
Yield: 2-3 servings
2 tablespoons olive oil
1/2 large red onion, finely diced
3 garlic cloves, minced
2/3 cup whole corn kernels, rinsed and drained
1 whole chipotle pepper in adobo sauce
1-2 teaspoons adobo sauce
200 grams (7 ounces) 100% pure tomato juice
1 teaspoon Worcestershire sauce
fine sea salt, to taste
freshly cracked black pepper, to taste
1/2 cup ricotta or labneh
4 whole eggs
1 tablespoon chopped fresh parsley, or more to taste
1.5 tablespoons toasted pine nuts, or more to taste
1/4 lime or loomi, or more to taste
1. Preheat the oven to 420 degrees F / 215 degrees C.
2. In an oven-proof frying pan, skillet, or ceramic pan heat the oil over medium fire and cook the onion and garlic until fragrant, about 2-3 minutes. Add in the corn and stir to combine. Next, add the chipotle pepper, adobo sauce and continue cooking for another minute. Take a nice whiff. Let it overcome you. Mmmm.
3. Pour in the tomato juice and Worcestershire sauce. Season with salt and pepper, and do a taste check. Adjust seasonings as needed. Bring to a gentle boil, reduce heat to low, and simmer until the sauce has somewhat thickened (about 2-3 minutes). In the mean time, add small dollops of the ricotta or labneh to the pan. Maybe spoon a bit of cheese into your mouth as you glance around furtively. It’s okay, I won’t tell. Turn off the heat, crack in the eggs and immediately pop the entire thing into the oven.
4. Bake until the egg whites have set but the yolks are still runny, about 5-7 minutes. Sprinkle with parsley, the toasted pine nuts, and squeeze the lime over everything. Serve with toasted french bread or pita, for dipping.
Gotta love breakfast ♫
Here’s a bite, dedicated to you. Nom.