It's a relatively easy recipe made by poaching eggs in a spiced tomato sauce.
Food Network suggests serving it with warm pita bread.
Shakshuka Serves 2 (if allowing 2 eggs per person)
1 1/2 tablespoons extra-virgin olive oil
1/2 onion, chopped
1/2 red bell pepper, thinly sliced or chopped (Barry used part green pepper)
1/4 small bunch cilantro, leaves & tender stems separated, chopped
2 small cloves garlic, thinly slices
3/4 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of red pepper flakes
Kosher salt & freshly ground pepper
1 (16 oz.) can whole peeled tomatoes, crushed by hand
4 large egg
- Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes.
- Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
- Preheat the oven to 375°.
- Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes bread down and the sauce thickens slightly, about 20 minutes, season with salt and pepper.
- Use the back of a spoon to make 4 wells in the sauce, 1 to 2" apart. Crack an gg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly being careful not to break the yolks (this allow the egg white to cook faster).
- Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes.
- Season with salt and pepper and top with the cilantro leaves.
Eggs are baked and dish is ready to be garnished.
Recipe without photos . . .
Shakshuka Serves 2 (if allowing 2 eggs per person)
1 1/2 tablespoons extra-virgin olive oil
1/2 onion, chopped
1/2 red bell pepper, thinly sliced or chopped (Barry used part green pepper)
1/4 small bunch cilantro, leaves & tender stems separated, chopped
2 small cloves garlic, thinly slices
3/4 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of red pepper flakes
Kosher salt & freshly ground pepper
1 (16 oz.) can whole peeled tomatoes, crushed by hand
4 large egg
1/2 onion, chopped
1/2 red bell pepper, thinly sliced or chopped (Barry used part green pepper)
1/4 small bunch cilantro, leaves & tender stems separated, chopped
2 small cloves garlic, thinly slices
3/4 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of red pepper flakes
Kosher salt & freshly ground pepper
1 (16 oz.) can whole peeled tomatoes, crushed by hand
4 large egg
- Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes.
- Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
- Preheat the oven to 375°.
- Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes bread down and the sauce thickens slightly, about 20 minutes, season with salt and pepper.
- Use the back of a spoon to make 4 wells in the sauce, 1 to 2" apart. Crack an gg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly being careful not to break the yolks (this allow the egg white to cook faster).
- Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes.
- Season with salt and pepper and top with the cilantro leaves.
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