Thursday, May 24, 2012

Shakshouka soup with poached eggs

I've been making Shakshouka for a while now. It's basically just a stew of onions, tomatoes, red peppers, and Harissa (a cumin spiced hot sauce). I made my own harissa not too long ago and have since used it to make several batches of shakshouka. Today, on a whim, I decided to blend the whole thing to the consistency of a soup. I also added some hummus. To add a bit of protein, all I have to do is drop in a few eggs and let them poach gently as the soup simmers. A fancy little drizzle of olive oil, a few dashes of paprika and Bob's your uncle, as the British say, whatever that's supposed to mean.

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