Creamy White Shakshuka: A Rich and Savory Delight
Beyond ‘Eggs in Hell’, Discover Creamy ‘Eggs in Cream’
Forget the classic tomato-based shakshuka! This ‘White Shakshuka’ uses milk and cheese instead of tomatoes, creating a wonderfully rich and savory flavor profile. Infused with fresh cream, milk, and cheese, it offers a delightful creaminess that’s incredibly satisfying. While delicious on its own, it’s even better when served with crusty bread for dipping. Enjoy a comforting and flavorful meal!
Ingredients- 1/2 Onion
- 1/3 Bell Pepper
- 2 Mushrooms
- 2 Frankfurters
- 2 Tbsp Minced Garlic
- 2 Eggs
- 1 cup Heavy Cream (approx. 240ml)
- 1/2 cup Milk (approx. 120ml)
- 2 Tbsp Grated Parmesan Cheese
- Pinch of Salt
- Pinch of Black Pepper
- Pinch of Dried Parsley
- Pinch of Cayenne Pepper (optional)
- Olive Oil, as needed
Cooking Instructions
Step 1
First, prepare the vegetables that will add flavor and texture to your White Shakshuka. Finely dice half an onion. Thinly slice one-third of a bell pepper.
Step 2
Clean the mushrooms by brushing off any dirt, then slice them thinly.
Step 3
For the frankfurters, it’s a good idea to blanch them briefly in boiling water to remove any excess salt or impurities, then slice them into bite-sized pieces.
Step 4
Heat a skillet over medium heat and add a generous amount of olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic, as this can make it bitter.
Step 5
Add the diced onion, bell pepper, sliced mushrooms, and frankfurters to the skillet. Sauté everything together until the vegetables are softened and lightly browned, allowing their natural sweetness to develop.
Step 6
Pour in the heavy cream and milk. Stir well to combine with the sautéed ingredients. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the sauce has thickened slightly. This should take about 3-5 minutes.
Step 7
Stir in the grated Parmesan cheese until it’s fully incorporated and the sauce is smooth and creamy. Season with salt and black pepper to taste. Remember that Parmesan cheese is salty, so adjust accordingly.
Step 8
Create two small wells in the sauce using the back of a spoon. Carefully crack an egg into each well. Cover the skillet with a lid and cook on low heat until the egg whites are set and the yolks are cooked to your desired consistency. For runny yolks, cook for about 3-5 minutes; for firmer yolks, cook a bit longer.
Step 9
Once the eggs are cooked, remove the skillet from the heat. Sprinkle generously with dried parsley for a fresh aroma and a touch of color. If you enjoy a little heat, add a pinch of cayenne pepper. Serve immediately, ideally with crusty bread for dipping into the delicious sauce.
