Ask A Chef: Spiced ShakshukaRecipe By: Tom Wade
Chef Tom Wade of The Daughter shares a recipe for spiced shakshuka.
Q: I recently tasted the shakshuka at The Daughter over brunch. It’s more flavourful than any other version I’ve tried, and I’d love to make it at home. — B.K., Toronto
A: Shakshuka is a rich, stewed-tomato dish with poached eggs. Chef Tom Wade’s version has a Moroccan twist with a hit of spice and heat. For a milder version, reduce the harissa paste in the recipe by half.
- 2 tbsp olive oil
- 3 shallots, diced
- 1 fennel bulb, diced (about 2 cups)
- 1 clove garlic, minced
- 2 carrots, diced
- 2 cups white wine
- 3 tbsp harissa paste
- 2 796-mL cans crushed tomatoes
- 1 bay leaf
- 2 cups veal jus
- Kosher salt
- 8 eggs
- Heat olive oil in pot over medium. Add vegetables and cook 6 to 8 minutes or until vegetables are tender. Add white wine to deglaze. Bring wine to a simmer and cook for 10 minutes or until wine has almost evaporated.
- Stir in harissa paste and cook 1 minute. Add crushed tomatoes and bay leaf and bring to a boil. Cook 5 minutes. Add veal jus and return to boil. Reduce heat and simmer 20 to 25 minutes or until mixture thickens, yielding about 5 cups. Season with salt to taste.
- Preheat oven to 375°F. Spoon 11⁄4 cups hot tomato mixture each into 4 ovenproof dishes.
- Crack 2 eggs into each dish. Bake 8 minutes or until egg whites are set but yolks are still runny. Sprinkle with garnishes and serve.