- 3 red bell peppers
- 4 large cloves of garlic
- 2 tbsp. oil
- 1 large white onion, diced
- 1 can crushed tomato
- 2 tsp. cumin
- 2 tsp. paprika
- 2 tsp. chili flakes
- ¾ cup white rice
- 4 eggs
- ½ cup feta cheese, crumbled
- ½ cup cilantro leaves, picked
Shake Up Your Shakshuka Game With Baked RiceFebruary 23, 2018
Shakshuka is a hearty, savory, comforting Middle-Eastern breakfast that’s composed of eggs poached in a bed of simmering tomatoes, peppers, herbs and spices that’s served straight from the skillet. Traditionally, shakshuka is eaten with pita or a crusty bread. But we’ve decided to shake up our shakshuka game with rice for a heftier alternative. Rice is perhaps the most basic, almost non-negotiable item you’ll find in any Asian pantry. The starchy, al dente texture of rice makes for a sturdy base for the shakshuka sauce, with an end product that’s reminiscent of (a vegetarian) paella sans the crispy bottom.
The trick to making the perfect shakshuka rice is to cook it low and slow, making sure that every bit of rice is perfectly cooked and coated in the sauce. Kick it up a notch by topping it with crumbled feta, chili flakes, and fresh herbs such as baby spinach or fresh cilantro. We made this shakshuka rice just in time for Lent which means it’s a meatless dish but packed with bold, well-rounded flavors.
Shakshuka Baked Rice
- Serves: 2-4 People
- Active time: 1 Hour
- Total time: 1 Hour
- Difficulty: Medium
1. Preheat an oven to the broiler setting or to 500F.
2. Place the red bell peppers and garlic in a baking sheet underneath the broiler, turning every couple of minutes, until fully blackened and blistered, about 8 minutes.
3. Alternatively, char the peppers and garlic with a blowtorch or over an open flame.
4. Take the charred peppers and peel off the outer layer. Chop the pepper into 1 inch pieces and mince the charred garlic.
5. Add the oil in a large cast iron skillet or oven safe skillet over medium heat.
6. Add the white onion and cook until translucent, about 5 minutes. Add in the prepared bell peppers and garlic and stir.
7. Add in the crushed tomatoes, cumin, paprika, and chili flake, stirring until well combined.
8. Add the rice, mixing everything so that the rice is evenly distributed.
9. Cover the skillet and turn the heat down to low.
10. Let this cook for 8 minutes, until the rice is almost completely tender but still has a bite (this will finish in the oven). If at this point the mixture is too dry, add water 2 tbsp. at a time until loosened.
11. Remove the cover and make indentations in the rice using a large spoon.
12. Add the eggs into the wells and put the cover back on.
13. Continue to cook over low heat until the egg whites are set, the yolks still runny, and the rice is tender.
Add the crumbled feta and cilantro leaves to the top of the rice just before serving.