There are many complex Chechouka variations found in most Middle Eastern countries This is the simplest version I have seen, where the flavor profile is simply garlic and tomato. There are no exotic ingredients or spices and it is ready in a snap! —LE BEC FIN
4 stacked sheets of filo, covered with a damp kitchen towel to keep from drying out
2 ounces melted unsalted butter
1 cup halved grape or cherry tomato (or, in season, ripe Roma tomatoes) chopped
2 teaspoons minced garlic
4 large eggs
1 Tablespoon heavy cream
Kosher Salt and Fresh Coarsely Ground Pepper
dollop of plain Greek yoghurt, on the side
In This Recipe
FORM FILO CUPS:
Choose a form, like a 4" wide ramekin, and turn two of them upside down on a sheet pan.Spray or butter their outsides. Place four stacked filo sheets flat and horizontal, in front of you. Lightly brush melted butter on the left half of the top sheet, beginning with the edge and swiping lightly in the middle. Fold over the right side of the top sheet , lift and place over the ramekin, pinching it in to hug the ramekin. Lightly butter it. Repeat with the next filo sheet, placing it crosswise from the first, crimping and brushing with butter.
Make one more shell. Bake at 350 degrees F 10-15 minutes til medium brown. Pop off the form and place on serving plate. (This can be done earlier.)
Saute garlic in medium hot oil for a few minutes, making sure not to brown it. Increase heat to high and add tomatoes, sizzling and stirring til deflated and cooked down, ~ 5 minutes. Turn heat to low.
(At this point, guests should be at table with everything they need.) Place serving plates by the stove with a filo shell upright on each. Whisk eggs thoroughly with cream and seasoning.
Now pour in eggs to tomatoes, let sit ~ 20 seconds, then stir and fold quickly and remove from heat just before they are finished. They should be moist but not gooey.
Lift eggs into filo cups and serve with some plain Greek Yoghurt on the side.
* 'For Pretty' option- place 2 bacon strips like rabbit ears- on the inside edge of the tart.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.