Shakshuka Style Zucchini and Eggs

Spiced, braised zucchini with poached eggs.

Shakshuka Style Zucchini and Eggs

Serves 4

This is the perfect brunch item that is just a little different. The sauce is spiced but not too heavily to compliment the flavor of the squash rather than overpower it. The runny eggs add richness while the bread makes for the perfect edible utensil.

“Recipe Tips:

1. I used a fluffy homemade bread to serve with this however, something crusty is equally as delicious and adds a little texture.

2. To make ahead: Cook the sauce the day before but do not reduce too far and refrigerate. Bring the sauce to a full boil for one minute before lowering to a light simmer to poach the eggs.”

Ingredients

Sauce Base

200ml (1 c) boiling water

20g (5 medium) dried shiitake mushrooms, rinsed

1100g (2.5 lbs) zucchini, sliced 1/3 in thick half moons

2 T olive oil

475g (2 medium) onion, sliced 0.25 in thick with the grain

200g (1 large) yellow or orange bell pepper, sliced .25 in strips

8 garlic cloves, minced

3 - 4 dried red chilis

1 bay leaf

Seasonings

4 t powdered bullion or 1 bullion cube

4 t soy sauce

2 t gochugaru

0.75 t turmeric

0.75 t dried oregano

0.50 t dried thyme

0.50 t garlic powder

0.50 t onion powder

0.50 t ground black pepper

0.50 t salt

0.50 t ground nutmeg

Finishing

8 large eggs

Bread for dipping

Recipe Know-how

1.      Place the mushrooms in a medium heat-safe bowl.

• Pour the water over the mushrooms. Cover and allow to soak 10 - 15 minutes or until softened.

• Carefully squeeze out the mushrooms reserving the soaking liquid.

• Chop mushrooms into 0.25 in dice. Set aside.

2.      In a large sauce pot heat oil over high heat.

• Add zucchini and saute 5 – 7 minutes or until beginning to wilt and brown.

• Add onions, peppers, garlic, reserved mushrooms, chilis and bay leaf. Cook 5 minutes stirring occasionally.

• Add seasonings and cook 1 minute longer.

• Add reserved soaking liquid and bring to a boil.

• Cover and reduce heat to low. Simmer stirring occasionally for 45 - 60 minutes.

If the pot begins to dry out while cooking, add additional water 50ml (0.25 c) at a time as needed.

The sauce is ready when the zucchini is tender but retains some shape and the liquid has thickened and is saucy but not too runny.

If needed, to achieve the proper consistency, cook uncovered for the final 10 minutes of cooking.

• Taste for seasoning and adjust as necessary.

Remove and discard bay leaf and chilis.

3.      Transfer sauce to a large saute pan with a lid. Bring to a light simmer.

• Using a metal spoon, create 8 divets in the sauce.

• Carefully crack eggs into each of the divets. Cover.

• Reduce heat to low.

• Cook 5 - 7 minutes depending on your preferred doneness of egg.

4.      Serve in the pan grinding black pepper on top and finishing with salt. Serve with lots of bread for dipping.