Spring Shakshuka with Ramps
Spring shekshouka with ramps and gorgonzola dolce
I grew up eating a lot of shakshuka. In Algerian cuisine shakshuka is like burgers or frozen pizza, you make it when you can’t bother with anything more complicated, or run out of time or options. The flavorful mix and the flexibility of the recipe, you can add any vegetable available to you, make it ideal for every meal. For this spring edition we used ramps that we got from the farmers market and gorgonzola dolce to add some salty creaminess.
Spring Shakshuka with Ramps
Shakshuka is appropriate for every meal. Eaten alone or with salad and bread it is delicious. If you can't find ramps, use green onions.
by Soumeya | May 2019
- Prep time: 10 minutes
- Cook time: 30 minutes
- Inactive time: 0 minutes
- Total time: 40 minutes
Servings: 2
Ingredients:
- 4 tablespoons olive oil
- 1 anchovy fillet, minced
- 1 bunch ramps cut into ½ inch pieces
- ½ cup water or low sodium vegetable stock
- 2 large red ripe tomatoes peeled *
- 2 cloves garlic, minced
- ½ teaspoon harissa
- ½ teaspoon freshly ground pepper
- ¼ cup gorgonzola dolce *
- ½ teaspoon salt and more to taste
- 2 eggs *
- 2 toasted bread slices
Instructions:
- Heat the olive oil in small skillet until shimmering. Add the anchovies and ramps and saute until the ramps are wilted. Add the water, cover and let it simmer for 10 minutes.
- Add the tomatoes and cook until reduced, 10 minutes.
- Add the garlic, harissa, pepper and cheese. And let it simmer over medium low heat for 10 minutes. If it dries out too fast, add more water.
- Add salt to taste.
- Place eggs on top of the tomato and ramps mix. Cover and cook until the eggs reach the desired level of doneness, 5-7 minutes.
- Season with black pepper prior to serving.
- Remove from the heat and serve warm.
Notes:
- For a more "saucy" shakshouka add 1 cup tomato sauce, and 4 minced garlic cloves.
Denotes items that we prefer to be organic. Read more about it here: Items to buy organic when grocery shopping.