I get a lot of emails with recipes from blog subscriptions, magazines, etc... Some I delete, knowing they aren't my style. Most I archive to make later. Very few inspire me to make them ASAP; this recipe was one of those few. Shakshuka is a dish of Egyptian, Tunisian, Algerian, and Moroccan origin that consists of eggs poached in spiced tomato sauce.
This recipe, from Bessou restaurant in NYC (via Tasting Table), puts a Japanese spin on the dish. It was that fusion element that caught my eye. The tomato sauce is spiced with Japanese curry powder and cumin. Roasted kabocha squash is added, along with poached eggs. The original is topped with miso marinated tofu - I went for miso flavored labneh, instead. Lastly, it is sprinkled with pomegranate seeds, and served with toasted Japanese milk bread.
The tomato sauce is so fragrant and spicy (the original recipe uses harissa, too, but the curry powder was enough heat for me). It is counterbalanced by the sweet squash, tart pomegranate seeds, cool labneh, and creamy egg yolk. The squash and the pomegranate add varying texture, too, along with the crispy toast. And the miso adds this funky umami note that adds to the complexity. Dipping that perfectly crispy toast into the runny yolk and velvety tomato sauce is just so insanely satisfying.