Shakshuka in Crostata
Servings: 8
For the traditional shakshuka, omit the crostata dough, but life is so much richer with the flaky crust.
Print Recipe
Ingredients
- 1 portion flaky pie dough recipe follows
- 1 tbsp olive oil
- 1 cup white onion diced
- 1/2 cup green bell pepper diced
- 1/2 cup red bell pepper diced
- 2 cloves garlic minced
- 1 14 oz can petite diced tomatoes
- 2 medium tomatoes diced
- 1 tbsp tomato paste
- 1 tbsp Middle Eastern Spice Blend
- 1 tsp chili powder
- 1 tsp sweet paprika
- dash cayenne pepper
- kosher salt to taste
- freshly ground black pepper to taste
- cornmeal for dusting
- 1 egg yolk
- 1 tbsp cold water
- 6 large eggs
- 1 tbsp fresh cilantro chopped
- 2 tsp fresh mint chopped
Flaky Pie Dough (makes 4 portions)
- 1 lb 9 oz bread flour about 7 cups
- 2 tsp kosher salt
- 5 oz cold vegetable shortening
- 1 lb cold unsalted butter, diced
- 2/3 cup ice cold water
- In a large mixing bowl combine the flour and salt.
- Cut the shortening and butter into the flour with a pastry blender or your fingers until the fats are the size of peas.
- Add the water and mix just until the dough is moistened and comes together in a ball.
- Divide the dough into four equal parts and flatten into discs.
- Wrap each disc in plastic wrap and refrigerate until ready to use you can also wrap them again and freeze for up to two months.
Instructions
- In a large skillet, heat the olive oil over med-high heat until the oil begins to shimmer in the pan.
- Sauté the onions, peppers, and garlic for 3-4 minutes or until the onion appears translucent.
- Add the tomatoes, tomato paste and the spices (including the salt and pepper to taste).
- Cook the tomato mixture for an additional ten minutes, or until the tomatoes release their juices and the juices have begun to evaporate and the mixture thickens.
- Remove from heat and set aside to cool slightly.
- Preheat your oven to 450°F.
- On a lightly floured surface, using a rolling pin, roll out 1 portion of pie dough into a 16" circle (it doesn't need to be perfectly round).
- Carefully transfer the rolled dough to a pizza pan (or sheet pan) that has been dusted with cornmeal. Place the center of the circle on your pan, allowing for an overhang of dough for forming the crust after filling. Pierce the center of the circle in various places with the tines of the fork. This will allow for even baking of the crust.
- *I set my pizza pan on top of an inverted sheet pan, to make it easier to remove from the oven. This is totally optional*
- Carefully, fill the dough with the tomato filling leaving a 3" border along the outside of the circle for later folding.
- In a small bowl, whisk together the egg yolk and cold water to make an egg wash. Create dimples in six places of the filling using the back of a spoon. If you like your eggs cooked hard, carefully, break the eggs into each of the dimples you've formed in the filling. If you prefer your eggs runny, you'll add them after baking the shakshuka for ten minutes.
- Brush the egg wash along the border of the dough and, carefully, fold the dough up and pinch together to create an enveloping crust. The idea is to have the crust rest on top of the filling and not under it.
- Brush the crust once more with the egg wash, and bake for 10-15 min, or until the crust is a deep, golden brown color. If you like your egg yolk runny, remove the shakshuka from the oven and break the eggs into the dimples after baking for 10 minutes. Return to the oven and bake for an additional 5 minutes or until the egg whites are opaque.
- Remove the shakshuka from the oven and sprinkle with cilantro and mint. Serve immediately as the eggs will continue to cook after being removed from the oven.
- Enjoy!
Notes
The traditional shakshuka is baked in a cast iron skillet without any dough at all. If you would like this version, simply omit the pasty dough and follow the recipe as directed. Serve with a crusty loaf of rye or a slice of a French baguette.