Shakshuka - eggs in spicy tomato sauce

juanitacarlos

Member
Joined
Dec 31, 2012
Messages
417
One of my fave dishes - I usually have it for breakfast, but can be eaten anytime...recipe courtesy of smitten kitchen @ http://smittenkitchen.com/blog/2010/04/shakshuka/



Serves 4 to 6

1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
 

kiran

Member
Joined
Aug 9, 2012
Messages
1,054
The only catch is the canned tomato. Tomato has some serotonin, and the stuff from the can will probably leach into the tomato.
 

Kelly

Member
Joined
Jan 9, 2013
Messages
109
I love this dish. It's been a couple years since I made it, thanks for the reminder!
 
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