Shakshuka your grogger for these Shakshuka Hamantaschen!
It’s nearly Purim, party people!! You know, where we dress up, drink up, and eat cookies. (All my favorite things!!)
I’ve been tryyyying to detox lately because we are quickly approaching SXSW and then I’m off to Berlin and then it’s Passover and where did winter go?? But FOMO gets in the way per usual- I was in Dallas for the BBYO IC (finally meeting my bff Whitney!!), then San Antonio this past weekend, I’m speaking at SMWI Austin right now, and then friends from NYC are coming in later today (just in time for Fat Tuesday!) Oyyyy, right?
Luckily, these hamantaschen are a riff on my favorite hangover cure evvverrr. No, not a bloody Mary. And no, not a bagel and lox. Shakshuka!! Something about that runny yolk and acidic spicy tomato sauce with warm pita makes everything right in the world. Finally available in a perfect bite all together.
Homemade pita is easy to make, and super delicious. Why don’t I make it every day??
Hi little friends.
I filled each with spicy shakshuka and an egg yolk, ’cause no room for the white in these babies!
I’m not going to lie, out of the oven these were not all perfect triangles, some were more like triangle blobs. Or a rhombus. So I trimmed them a bit to hamantaschen perfection! Shhh. Hi. These ain’t no yolk.
- For Pita:
- 1 package active dry yeast (1/4 ounces or 2¼ teaspoons)
- 1 tablespoon granulated sugar
- 1¼ cups warm water (110 degrees F)
- 1 tablespoon extra virgin olive oil
- 2.5 - 3 cups bread flour
- 1 teaspoon salt
- For Shakshuka:
- 1 tablespoon extra virgin olive oil
- 1 small poblano pepper, diced
- ¼ cup white onion, diced
- 1-2 garlic cloves, diced
- 1 28-oz can diced tomatoes
- 2 teaspoons cumin
- ¼ tsp red chile pepper flakes
- Salt to taste
- 9 egg yolks (use the whites for meringues or a few egg white omelettes!
- Sesame seeds for garnish
- Chopped cilantro for garnish
- First, make your pita! Place the yeast, sugar and warm water in the bowl of a stand mixer with hook attachment. Let sit for 5-10 minutes until foamy (if it doesn't form, your yeast is dead or the water was the wrong temperature.)
- Add the oil, 1½ cups flour and and salt and gradually add 1 more cup of flour with the mixer on low speed. Then turn the speed up to medium-high and mix for 6-8 minutes. Keep adding flour until dough is smooth and elastic and slightly sticky. Do not add too much flour.
- Clean out the bowl and place dough in the clean bowl coated with oil, cover with a towel or plastic wrap, and let rise in a warm spot for 2 hours, or until doubled in size.
- When the dough is ready, divide the dough into 9 equal sized balls. Place balls on a clean surface, cover lightly with plastic wrap, and let rise 30 more minutes.
- Now it's shakshuka time! Head oil in a large, heavy-bottomed pan over medium heat. Add diced poblanos and white onions, and sauté for 2-3 minutes until soft. Then add garlic and sauté for another minute. Add tomatoes and spices and stir up. Let simmer 10-15 minutes over medium heat until thick. Adjust seasonings to taste.
- Now it's hamantaschen time! You can also totally make normal pita with this recipe too.
- Preheat oven to 500 degrees F and line two baking sheets with parchment paper.
- Flatten the balls into ¼ inch thick circles with a rolling pin or your hand. Place a tablespoon of shakshuka in the center of each circle, and fold in 3 sides and pinch together to make a triangle. Carefully place an egg yolk in the center, sprinkle with sesame seeds, place 1-inch apart on baking sheets.
- Bake for 5-7 minutes, until puffy and cooked through. Egg will still be runny. Do not overcook. Let cool slightly, garnish with cilantro (a drizzle of oil wouldn't hurt anyone) and eat!!