Let's Do Lunch: The Rug's Chef Kevin Kong's Healthy and Savory Shakshuka

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For Westerners, shakshuka may initially seem like a very exotic dish. But Aden Chang, one of the cofounders of The Rug (a pair of organic restaurants, with one location near Chaoyang park, and another near Sanlitun), says this hearty brunch fare has countless universal qualities, despite its Middle Eastern origins. 

“It’s not hard to prepare, as long as you have the right equipment,” Chang, who helped put a special spin on the dish for his restaurants, says. He adds that the required hardware is also simple, at least for anyone who has ever readied an egg for breakfast, before saying: “The main thing that you need is a pan.”

Chang and his co-owners – wife Elin Hung and friend Gordon Chan – first came across shakshuka when they were researching healthy recipes for their restaurants. They were unfamiliar with the dish at the time, but were intrigued to learn that it is becoming popular at many organic eateries in the US. Enticing as it was, the trio wanted to put their own spin on the recipe. 

“When I first saw it, it was enough for five people, with a giant pot and at least a dozen eggs in there,” Chang says, before adding: “I think a lot of people wouldn’t bother to prepare it at such a scale. But almost anyone would like it if you shrunk it down.”

Chang goes on to describe shakshuka’s health benefits. The Rug’s version of the dish features veggies like bell peppers, zucchini and tomatoes – all rife with vitamins – although he adds that other ingredients like eggplant and potato can easily be swapped in. Kevin Kong, the restaurant’s chef (who prepares the dish daily now that Chang, Hung and Chan put the finishing touches on their rendition) recommends using red peppers because “They are rich in iron and Vitamin C. They’re much more nutritious than green peppers.”

Ingredients

Eggplant 100g 
Spring onion 50g
Green zucchini 100g
Yellow zucchini 100g
Onion 100g 
Three eggs
Yellow bell pepper 100g
Red bell pepper 100g
Cumin 2g
1 can of tomato paste 
 

Directions

Preparing the vegetables 

For the onions
1.  Peel the skins.  
2.  Roast until golden brown. 
3.  Remove and cool.

For the peppers 
1.    Slice into thin strips.
2.    Remove the seeds.
3.    Place onto a baking dish.
4.    Top with olive oil.
5.    Sprinkle a pinch of salt and pepper on top. 
6.    Place in the oven and bake at 180 degrees for 30 minutes.
7.    Remove and cool. 

For the zucchini 
1.    Peel the zuccini.
2.    Fry in a pan until golden brown on both sides.  

Cooking the Shakshuka 

1.    Pre-heat the pan.

2.    Add tomato sauce, one gram of salt and vegetables (listed above) to the pan. 

3.    Stir fry for 2-3 minutes.

4.    Crack two eggs into the pan and mix with the other ingredients until they are cooked to your preference (the eggs can be served runny or well done).

About the author: A ravenous foodie and frequent tbj contributor, Kyle Mullin has been working as a freelance reporter in Beijing since 2011.

Photos: Ken Liu

This series is sponsored by TooToo Organic Farm. Ask your favorite restaurant where they source their food supplies – TooToo Organic Farm can be their reliable choice!

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For more recipes made with TooToo's fresh organic ingredients, check out Chef Phillip Taylor's spicy Italian sausage and tomato pasta, Chef Robert Cunningham's mango and mint salad and Chef Jun Trinh's pork and shiitake meatloaf, flavorful beef larp and spiced fish cake pasta.

Photos: Ken