With October at our heels and Karl the Fog still running rampant here in San Francisco, thoughts of a crisp Autumn and chilly winter have slowly begun to emerge. While those thoughts may also be attributed to the fact that I’ve been watching Game of Thrones, I’ve begun to crave the warm winter stews and hearty rustic breads that usually accompany the colder seasons (which is actually about 9 months out of the year here).
A few months ago, we visited Portland, the hipster/foodie mecca, for only than 24 hours. Because of that, we were only able to eat at 2 places, one of which was the wildy popular Tasty n Sons. After eating there, I haven’t been able to take my mind off their Shakshuka, which I still pine for like a missed connection on Craigslist. In an efforts to reconnect, I’ve been attempting to recreate the Shakshuka from Tasty n Sons, but with no avail. However, I did end up making a different version of Shakshuka, which is essentially a tomato and red pepper stew. While it didn’t taste exactly the same, it was equally as delicious. As they say, even though nothing will be like your first love, you can still love, time and time again.
Phew! That was deep. Even for Shakshuka. If your eyes haven’t glazed over yet, then this rustic and hearty one-pan tomato stew is perfect for you. Surprisingly filling, this Shakshuka recipe has it all. Vegetables, protein, and you only need one pan to make it!
1 large tomato, chopped
1 can diced tomatoes
1 bell pepper
1 tsp paprika
1 tsp chili powder
1 tsp cumin
2 dried bay leaves
2 garlic cloves, minced
3 tsp agave syrup or honey
chopped parsley for garnishing
In a large skillet, saute the garlic, then add the onions. Cook onions until slightly translucent, then add both peppers. Saute on high heat until the onions and peppers begin to brown. Then add the tomatoes, spices, bay leaves and honey.
Simmer for about 20 minutes, or until the stew thickens.
With the back of a wooden spoon, gently make 5 small indentations in the stew. Crack an egg in each indentation and cook on low heat for about 10 minutes, or until the eggs are cooked to your liking. Sprinkle with chopped parsley and voila! Serve with crusty, buttered bread.