Ingredients
For the challah bread
4 cups all purpose flour
1 ¼ tbsp. active dry yeast
1 egg
¼ cup canola oil
3 tbsp. granulated sugar
1 teaspoon salt
1 cup lukewarm water
For the egg wash and topping
2 egg yolks
1 teaspoon date honey (optional)
Sesame seeds
For the Shakshuka
1 yellow onion, chopped
2 garlic cloves, minced
1 serrano or jalapeno pepper
4 tomatoes, cut into cubes
1 tbsp. paprika
1 teaspoon cumin (optional)
½ teaspoon sugar
¾ cup water
Salt and black pepper to taste
½ tbsp. olive oil
1 tbsp. canola oil
2 eggs, poached
For servings
1 tbsp. fresh parsley chopped
½ jalapeno, sliced (optional for added heat)
1 - 2 tbsp. feta cheese, crumbled (optional but highly recommended)
Directions
Step 1
Make the Challah
Step 2
In a large bowl, combine the dry ingredients (flour, yeast, sugar, and salt). Add the oil and egg, and mix with a fork until combined with the dry ingredients. Gradually add water to form a slightly sticky dough. Knead until the dough is smooth and elastic.
Step 3
Place the dough in a large bowl. Lightly cover it with oil and then cover the bowl with a towel. Let it proof for 60-90 minutes, or until it has doubled in size.
Step 4
Once proofed, remove the dough from the bowl and divide it into eight pieces. Shape these pieces into balls. Using a lightly floured rolling pin, flatten each ball of dough and then roll it into a rope.
Step 5
Shape the challah by forming each rope into the shape of the number six. Thread the bottom end of the rope through the loop of the six, moving it from the bottom to the right side. Twist the bottom, then thread the remaining loop on the right side upwards through the upper loop.
Step 6
Place the shaped dough on a baking pan lined with parchment paper. Cover with a towel and let it rise for 45-60 minutes or until doubled in size.
Step 7
Preheat the oven to 360°F. Beat the egg yolks with date honey and brush this mixture gently over the challah. Sprinkle with sesame seeds and bake for about 20 minutes or until golden brown.
Step 8
Let the bread cool, covered with a towel, for 10 minutes.
Step 9
Make the Shakshuka
Step 10
In a medium-sized pan over medium-high heat, warm the oil. Add the onion and cook for about 2 minutes. Add the jalapeno and garlic and cook for another 1-2 minutes.
Step 11
Season with salt, pepper, sugar, paprika, and cumin, stirring well. Cook the tomatoes until they soften, then gradually add water.
Step 12
As the sauce simmers, prepare the poached eggs separately. This approach differs from other Shakshuka recipes.
Step 13
Taste and adjust the seasoning of the sauce to your preference. Remember that adding feta cheese later will contribute additional saltiness.
Step 14
Simmer until the sauce has thickened and most of the liquid has evaporated. Pour the sauce into a serving dish, top with the poached eggs, drizzle with olive oil, and sprinkle with parsley, jalapeno (if you prefer it spicy), and feta cheese.
Step 15
Serve with fresh, warm challah bread. Enjoy!
