When the Olympic fencer, Ibtihaj Muhammad, gets nostalgic for her favorite place, chef Kia Damon shows her how to remix Moroccan flavors at home.
The Shakshuka Shake-Up
Ingredients:
Serves 4 to 5
-¼ cup canola oil, divided
-1 yellow onion, diced
-2 green bell peppers, diced
-1 zucchini, diced
-1 yellow squash, diced
-Kosher salt
-Freshly ground black pepper
-6 tomatillos, quartered
-2 tbsp ground coriander
-2 tbsp ground cumin
-1 tbsp smoked paprika
-1 clove garlic, minced
-1 serrano pepper, minced
-½ bunch Swiss chard, roughly chopped
-1 pint heavy cream
-5 eggs
-Pita bread, for serving
-Chopped flat-leaf parsley, for garnish
-Mint leaves, for garnish
-Feta cheese, crumbled, for garnish
-2 ripe avocadoes
Tools:
-Large knife
-Cutting board
-Large oven-safe sauté pan
-Large spoon
Method:
Preheat the oven to 400 degrees. In the large sauté pan, heat 2 tablespoons of canola oil over medium heat. Add the onion and sauté for 6 minutes. Add the bell peppers and sauté for another 4 minutes. Add the zucchini and squash and sauté for 5 minutes more. Season with salt and pepper. Stir in the tomatillos, adding oil and salt as needed, and turn the heat up to a simmer.
Once the tomatillos are broken down, add the garlic and serrano pepper and sauté for 2 minutes. Add the coriander, cumin and smoked paprika and continue sautéing until fragrant. Reduce the heat and add the chard, adding more oil if needed. Turn off the heat and stir in the heavy cream. Season with salt.
Use the back of a spoon to make 5 indents, then crack the eggs into the indents. Put the pan in the oven for 4 to 7 minutes or until the egg whites are sets and the yolks are sunny. Slide the pita bread onto the bottom rack of the oven to toast. Remove the pita and shakshuka from the oven. To serve, scoop eggs and sauce onto plates and top with parsley, mint leaves and feta cheese. Serve with sliced avocado and toasted pita triangles.
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