Shakshuka Boat by @owen.han

45 min

4 servings

🍞

1 large loaf

French bread

🫒

30 ml

Extra-virgin olive oil

🧄

6 g

Garlic

🧅

75 g

Yellow onion

🫙

2 g

Ground cumin

🫑

1 g

Red pepper

🥃

60 ml

Vodka

🍅

410 g

Fire-roasted diced tomatoes

🍅

Tomato puree

🥛

180 ml

Sour cream

🧂

6 g

Kosher salt

⚫

0.5 g

Ground black pepper

🥚

4

Eggs

🌿

8 g

Parsley

🧀

75 g

Feta cheese

  1. Preheat
    • French bread loaf

    Preheat the oven to 350°F (175°C). Hollow out the French bread loaf, leaving a sturdy bread shell.

  2. Heat
    • extra-virgin olive oil
    • garlic
    • yellow onion

    Heat the extra-virgin olive oil in the large skillet over medium-high heat. Cook the garlic and yellow onion for 6 to 8 minutes, stirring often.

  3. Add
    • ground cumin
    • crushed red pepper

    Add the ground cumin and crushed red pepper. Stir for 1 minute until fragrant.

  4. Reduce
    • vodka
    • fire-roasted diced tomatoes

    Reduce the heat to medium and pour in the vodka. Add the fire-roasted diced tomatoes immediately.

  5. Simmer
    • fire-roasted diced tomatoes

    Bring the tomato sauce to a light simmer. Cook for 15 minutes, stirring occasionally, until slightly thickened.

  6. Stir
    • full-fat sour cream
    • kosher salt

    Stir the full-fat sour cream into the sauce. Season with kosher salt and ground black pepper.

  7. Transfer
    • French bread loaf

    Transfer the sauce into the hollowed French bread loaf. Smooth the surface with the wooden spoon.

  8. Spoon
    • chicken egg

    Make 4 wells in the sauce using the wooden spoon. Crack one chicken egg into each well.

  9. Season
    • kosher salt
    • chicken egg

    Season the eggs with a pinch of kosher salt. Bake for about 10 minutes, until the egg whites are just set.

  10. Drizzle
    • fresh parsley
    • feta cheese
    • extra-virgin olive oil

    Remove the bread boat from the oven and scatter over the fresh parsley and feta cheese. Drizzle with extra-virgin olive oil before serving.

Shakshuka Boat by @owen.han

45 min

4 servings

🍞

1 large loaf

French bread

🫒

30 ml

Extra-virgin olive oil

🧄

6 g

Garlic

🧅

75 g

Yellow onion

🫙

2 g

Ground cumin

🫑

1 g

Red pepper

🥃

60 ml

Vodka

🍅

410 g

Fire-roasted diced tomatoes

🍅

Tomato puree

🥛

180 ml

Sour cream

🧂

6 g

Kosher salt

⚫

0.5 g

Ground black pepper

🥚

4

Eggs

🌿

8 g

Parsley

🧀

75 g

Feta cheese

Preparation Steps

  1. Step 1/10

    Preheat the oven to 350°F (175°C). Hollow out the French bread loaf, leaving a sturdy bread shell.

    🍞French bread loaf
    🥖bread knife
    🪵cutting board

  2. Step 2/10

    Heat the extra-virgin olive oil in the large skillet over medium-high heat. Cook the garlic and yellow onion for 6 to 8 minutes, stirring often.

    🫒extra-virgin olive oil
    🧄garlic
    🧅yellow onion
    🍳large skillet
    🥄wooden spoon

  3. Step 3/10

    Add the ground cumin and crushed red pepper. Stir for 1 minute until fragrant.

    🫙ground cumin
    ⚫crushed red pepper
    🍳large skillet
    🥄wooden spoon
    🥄measuring spoons

  4. Step 4/10

    Reduce the heat to medium and pour in the vodka. Add the fire-roasted diced tomatoes immediately.

    🥃vodka
    🍅fire-roasted diced tomatoes
    🍳large skillet
    🥄wooden spoon
    🥄measuring cup

  5. Step 5/10

    Bring the tomato sauce to a light simmer. Cook for 15 minutes, stirring occasionally, until slightly thickened.

    🍅fire-roasted diced tomatoes
    🍳large skillet
    🥄wooden spoon

  6. Step 6/10

    Stir the full-fat sour cream into the sauce. Season with kosher salt and ground black pepper.

    🥛full-fat sour cream
    🧂kosher salt
    ⚫ground black pepper
    🍳large skillet
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/10

    Transfer the sauce into the hollowed French bread loaf. Smooth the surface with the wooden spoon.

    🍞French bread loaf
    🥄wooden spoon

  8. Step 8/10

    Make 4 wells in the sauce using the wooden spoon. Crack one chicken egg into each well.

    🥚chicken egg
    🥄wooden spoon

  9. Step 9/10

    Season the eggs with a pinch of kosher salt. Bake for about 10 minutes, until the egg whites are just set.

    🧂kosher salt
    🥚chicken egg
    🥄measuring spoons

  10. Step 10/10

    Remove the bread boat from the oven and scatter over the fresh parsley and feta cheese. Drizzle with extra-virgin olive oil before serving.

    🌿fresh parsley
    🧀feta cheese
    🫒extra-virgin olive oil
    🥄measuring spoons

Composition

Ingredients

Types

Oils, Vegetables, Spices, Alcohol, Canned vegetables, Seasonings, Dairy

Ingredients

French bread, Extra-virgin olive oil, Garlic, Yellow onion, Ground cumin, Red pepper, Vodka, Fire-roasted diced tomatoes, Tomato puree, Sour cream, Kosher salt, Ground black pepper, Eggs, Parsley, Feta cheese

Notes

French bread (large loaf, hollowed out), Garlic (thinly sliced), Yellow onion (medium, finely chopped), Red pepper (crushed), Vodka (two shots per the voice-over), Fire-roasted diced tomatoes (canned), Tomato puree (mentioned in the method as added with the diced tomatoes, no amount given in the ingredient list), Sour cream (full-fat), Kosher salt (to taste), Ground black pepper (to taste), Eggs (large eggs, or 8 quail eggs as an alternative), Parsley (fresh, chopped), Feta cheese (for garnish, no amount given)

Allergens

Milk

Dietetics

Dietary regimen

to inform

Calories

560 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 56g, Fat: 27g, Fiber: 5g, Sugar: 8g, Saturated fat: 12g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 4mg, Potassium: 520mg, Sodium: 980mg

Vitamins

Vitamin A: 180µg, Vitamin C: 14mg, Vitamin D: 1.2µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

large skillet, wooden spoon, chef's knife, cutting board, measuring spoons, measuring cup, bread knife

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Breakfast

Occasions

Breakfast, Brunch, Casual Dinner, Weekend Meal

Origin

Source

Platform

instagram

Original Creator

@owen.han

Origin

Cuisine

Tunisian, North African, Mediterranean

Geographic

to inform

Various

Aspect

Texture

Creamy, Saucy, Crusty, Soft, Runny

Flavors

Tangy, Savory, Smoky, Spicy, Herbal, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Reheat until hot before eating), freezer : 1 month (Freeze the tomato sauce separately,Do not freeze baked eggs or bread for best texture)