Chicken Liver Shakshuka
Chicken Liver Shakshuka
Shakshouka (or Shakshuka) is a north-western African dish of eggs that are typically poached in a tomato-based sauce with olive oil, peppers, onions and garlic. It evolved from an Ottoman meat stew by the same name, into a vegetarian dish. Eggplants have been commonly added and you can really get creative with it. Other variations use zucchini, broccoli stalk, and chopped asparagus. It is usually spiced with cumin, paprika, and cayenne pepper.The most common other proteins added are beef/ chicken/ veal liver, bacon and Italian sausage. Mix it up with some mushrooms and chipotle pepper instead and give it a Mexican flare or add some elbow pasta, the possibilities are endless. It’s quick, simple, and let’s be honest, it would clean out the leftovers and extra veggies out of your fridge.
Ingredients
- 1 cup chicken liver chopped – beef/ veal liver optional or just leave it out
- 6 eggs
- 3 roma tomatoes diced
- 4 cloves garlic minced
- 1 large onion thinly sliced
- 5 large cremini mushroom caps sliced
- 1 large scallion sliced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 ½ tsp ground cumin
- 1 tsp cayenne pepper – optional
- salt & pepper to taste
Instructions
- Heat olive oil on medium-low heat in a pan and add tomatoes, mushrooms, onions, scallion and liver. Season with cumin, paprika, cayenne pepper, salt and pepper. Sauté for 8-10 minutes until onions are translucent and liver is almost cooked.
- Add garlic, and sauté for another 2-3 minutes until fragrant.
- With the bottom of a spoon, make a few mini wells in random spots around the surface of the pan mixture, and crack the eggs in them. Season eggs lightly with salt and pepper, place lid on and cook for about 10 minutes on low heat until eggs are poached and the whites have cooked.
- Sprinkle with paprika and serve.
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