This is not the conventional shakshuka recipe because my hubby and I love eating soups, especially for dinner– so I make it very soupy and filling.
I tend to get lazy cooking for two (since my husband isn’t keto)
I say smelly because I rely heavily on the fish sauce for this shakshuka recipe. It brings out the best taste in the ground pork with tomato puree.
Fish sauce or patis in Filipino is an acquired taste; for those not used to insane odours, this might throw you off because it stinks! However, the taste is delicious.
This is used in many South East Asian cooking– Thai, Filipino, Indonesian, Cambodian, etc. Also, in a lot of Chinese dishes. It is also associated with that Umami taste– a savoury, salty indescribable taste that hits the salty spot on your tongue.
I stopped buying any type of broth for the cost— I just needed my filtered water and patis, or prepare broth over the weekend and you are done!
On with this fatty soup!
Fragrant and Soupy Shakshuka Recipe
- 1 quart water
- 2 tablespoons ghee
- 1 teaspoon garlic powder
- 3 tablespoons fish sauce
- 1 cup passata or crushed tomatoes (tomato puree with seeds removed)
- 1 cup ground beef (minced beef)
- ½ cup Ricotta cheese
- ½ bunch cilantro (coriander)
- 4 medium egg
- Brown beef in a nonstick skillet with ghee- bask in the glory of melting good ‘ol fat.
- Add garlic powder and fish sauce (prepare for the funky smell).
- Add the tomato puree and let it all blend for 2 to 3 minutes.
- Add water and reduce to a simmer for 10 minutes.
- Add chopped bottom part of cilantro (the stems go in first).
- Add 4 eggs, and let them harden in the broth for about 5 minutes.
- Add cilantro leaves and serve.