The Mediterranean Duo: Shakshuka Meets Arbequina Olive Oil

Shakshuka and Arbequina olive oil are two bright stars of the Mediterranean culinary scene. Shakshuka is a hearty tomato and egg dish hailing from North Africa and the Middle East. Arbequina is a Spanish olive varietal prized for its fruity, versatile oil. Together, these ingredients form a power duo, adding vibrance and flavor to any meal. The sweet roundness of Arbequina balances and enhances the spices, chili, and acidity of a shakshuka. In this article, we’ll explore the history, taste, and uses of shakshuka and Arbequina olive oil both individually and as an unbeatable pair.

Shakshuka – Poached Eggs in Spicy Tomato Sauce

Origins and Culture

Shakshuka consists of eggs gently poached in a sauce of tomatoes, onions, peppers, spices, and chilies. The name comes from the Arabic word “shakshuka” meaning “mixture.” The dish likely originated in Tunisia but has spread across the Middle East and North Africa with many regional adaptations. It makes for a nourishing yet quick everyday meal and centerpiece for gatherings with friends and family.

Ingredients and Flavors

The base of a shakshuka starts with onions, garlic, and peppers cooked down to sweetness. Then tomatoes and spices like cumin, paprika, and cayenne create a lightly spiced, acidic broth. The eggs are the crowning touch, poached until the whites are just set but the sunny yellow yolks still run. Common add-ins include feta, olives, parsley, and yogurt.

Preparation and Serving

Shakshuka is traditionally cooked low and slow in a cast iron pan or clay pot. Once thickened, wells are made in the sauce to gently crack the eggs into. The pan stays on the stovetop or transfers to the oven to finish cooking the eggs. Shakshuka is served piping hot, scooped up with bread to soak up the flavorful sauce.

Arbequina Olive Oil – The Smooth Spanish Star

History and Origins

The Arbequina olive hails from Catalonia, Spain and thrives in the rocky soils around Barcelona. The small, round fruit produces an oil prized for its incredibly smooth, nutty, and versatile taste. Arbequina olive trees also produce high yields making the oil very popular among producers. It accounts for over half of Spanish oil production.

Flavor Profile and Characteristics

Arbequina olive oil shines with flavors of fresh grass, green tomato, almond, and pepper. It has mild bitterness and pungency, showcasing the fruitiness of the olive. The smooth, mellow flavor works beautifully for cooking, drizzling, dressings, and more. It also has high oleic acid content, making it quite heat stable with a high smoke point.

Production and Quality

Spain sets the bar for quality with strict standards and classifications for “extra virgin” olive oil. Harvesting methods and timing also affect the taste. The first cold press of early harvested olives yields the most flavorful oil. Great Arbequina oil balances fruit, bitterness, and peppery kick.

Why Arbequina and Shakshuka are Perfect Partners

Bright, Fresh Flavor Profile

Arbequina’s green fruitiness and shakshuka’s spice and acidity are both vibrant and fresh. Arbequina balances and rounds out the acidic tomatoes and chili heat. The two form a symphony of flavors that uplift any meal.

Shared Spanish and North African Roots

Arbequina hails from Spain while shakshuka has North African origins. But both dishes share Mediterranean and Middle Eastern influences. The spices, egg, olive oil, and vegetables feel intuitively compatible.

Nutritional Balance

The protein from the eggs, healthy fats from the olive oil, antioxidants from the tomatoes and spices make for a nutritious, satisfying meal. This balance of macros and nutrients gives you lasting energy.

Perfect for Breakfast, Lunch or Dinner

Shakshuka seasoned with Arbequina can suit breakfast, lunch, dinner, or anytime. It’s quick enough for busy mornings but hearty enough for dinner. The poached eggs especially feel bright and fresh.

Endless Customization

While the basic template stays intact, every cook can put their own spin on a shakshuka with personalized ingredients like different cheeses, veggies, and spices. Arbequina olive oil ties it all together.

Cooking with Arbequina Olive Oil and Shakshuka

The Classic Shakshuka

Start with onions, garlic, bell pepper, and Arbequina olive oil cooked down on medium low heat. Add tomatoes, spices like cumin and paprika, and a pinch of chili flakes or cayenne. Simmer until thickened then make wells to poach the eggs until whites are just set. Finish with feta, parsley, and an extra drizzle of that bright Arbequina oil.

Green Shakshuka

Add big handfuls of fresh spinach or chopped kale to the simmering shakshuka sauce. The greens wilt down, adding color and nutrients. A sprinkle of feta or goat cheese on top adds a little decadence.

Tuna Shakshuka

For an extra protein punch, add chunks of tuna to the sauce along with cherry tomatoes, peppers, onion, harissa, and Arbequina olive oil. Spoon the tuna shakshuka over garlic yogurt sauce for a Turkish twist.

Baked Shakshuka

For a heartier, more layered shakshuka, transfer your skillet to a hot oven after adding the eggs. Bake covered at 375°F for 15-20 minutes until the eggs are just set. The extra time allows the spices to develop and the eggs to cook gently surrounded by the sauce.

Shakshuka Sandwich

Slide your piping hot shakshuka onto a slice of crusty bread for an open-faced sandwich. Top with extra feta, greens, or a lemony Arbequina oil and garlic aioli. Scooping up the saucy eggs with bread is part of the shakshuka experience.

Shakshuka Meets Avocado Toast

For next level avocado toast, smear smashed avocado on whole grain toast and top with a sunny side up egg and spoonfuls of simmered shakshuka sauce. A drizzle of fresh Arbequina olive oil makes it complete.

Ideas for Arbequina Olive Oil Beyond Shakshuka

Salads and Vegetables

Drizzle over tomato salads, roasted potatoes, grilled eggplant, zucchini noodles – anything! The fruity oil lifts and brightens vegetable flavors.

Seafood and Meat

Use to sear salmon, crust tuna steaks, or sauté shrimp. Brush on chicken, pork tenderloin, or lamb before grilling or roasting.

Breads and Pizza

Brush on garlic bread, use to dress panzanella salad, or drizzle over bruschetta. Makes amazing pizza crust – the mild oil lets the toppings shine.

Desserts

Bake into cakes, muffins, and cookies. Use to make olive oil ice cream. Delicious drizzled over berries, sorbet, or chocolate.

Cocktails

Add a twist to cocktails like martinis and Manhattans. Shake into citrusy gin drinks.

Buying and Serving Tips

• Look for “extra virgin” andcold pressed Arbequina oil in dark bottles.
• Check the harvest date – earlier is better for maximum flavor.
• Store opened oil in the fridge to prevent rancidity.
• Drizzle oil at the end for the freshest taste.
• Use within several months for the best quality.
• Make shakshuka low and slow for depth of flavor.
• Scoop it up fresh from the pan with good crusty bread.

Conclusion

Shakshuka and Arbequina olive oil are two Mediterranean superstars that pair exceptionally well together. Arbequina’s rounded fruitiness tempers the zip of a spicy shakshuka, while the shakshuka’s spices and chili flakes play off the gentle peppery notes of the oil. With quality ingredients, this winning combo delivers incredible flavor in a quick and nourishing dish. Shakshuka seasoned with Arbequina olive oil is sure to become a staple meal that brightens your table any time of day.