Shakshuka with Crab, Fennel, and Saffron Aioli
Dive into the coastal flavors of the Mediterranean with this sumptuous Shakshuka with Crab, Fennel, and Saffron Aioli. It's a luxurious twist on the classic breakfast dish, perfect for brunch or a comforting dinner.
Equipment
- Skillet
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing bowl
- Whisk
- Spoon
Ingredients
For the Shakshuka
- 1 tablespoon olive oil 15ml
- 1 medium onion, finely chopped
- 1 fennel bulb, thinly sliced fennel about 2 cups / 200g
- 2 cloves garlic, minced
- 1 teaspoon cumin seeds 2g
- 1/2 teaspoon smoked paprika 1g
- 1/4 teaspoon cayenne pepper 0.5g
- 1 can diced tomatoes 14 ounces / 400g
- 4 large eggs
- 8 ounces lump crab meat, picked over for shells 227g
- Salt to taste
- Freshly cracked black pepper to taste
For the Saffron Aioli
- 1 pinch saffron threads
- 1 tablespoon hot water 15ml
- 1/2 cup mayonnaise 120ml
- 1 clove garlic, finely grated
- 1 tablespoon lemon juice 15ml
- Salt to taste
Instructions
- Begin by preparing the saffron aioli. In a small bowl, soak the saffron threads in hot water for 5 minutes to release their color and flavor. Add the mayonnaise, grated garlic, lemon juice, and a pinch of salt. Whisk until well combined and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sliced fennel, sautéing until they start to soften and become fragrant, about 5-7 minutes.
- Stir in the minced garlic, cumin seeds, smoked paprika, and cayenne pepper, cooking for another 2 minutes until the spices are toasted and aromatic.
- Pour in the diced tomatoes with their juice and season with salt and pepper. Simmer the mixture for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Gently fold in the crab meat, being careful not to break it up too much, and create four wells in the sauce with a spoon. Crack an egg into each well.
- Cover the skillet with a lid or aluminum foil and cook for 8-10 minutes, or until the eggs are poached to your liking.
- Drizzle the saffron aioli over the cooked shakshuka, garnish with fennel fronds or fresh herbs if desired, and serve immediately.
Notes
For a dairy-free version, you can substitute the mayonnaise with a vegan alternative.
If crab meat is not available, you can use chopped cooked shrimp or even a firm white fish.
The saffron aioli can be made in advance and stored in the refrigerator for up to 3 days.