Shakshuka or Eggs Poached in Tomato Sauce
Oh goodness this was good. From Smitten Kitchen and below is our version.
3 tbs. olive oil
chiles of your choice, stemmed, seeded, and finely chopped, enough for your palate (mine were 2 mystery chiles from the summer's CSA) (and crushed red pepper works fine too if you don't have fresh peppers)
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 goat cheese, crumbled (I've tried feta cheese too but now prefer the goat cheese variation better)
1 tablespoon chopped flat-leaf parsley
Warm pitas or fresh bread, 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 1/4 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 goat cheese and parsley and serve with pitas, for dipping.
3 tbs. olive oil
chiles of your choice, stemmed, seeded, and finely chopped, enough for your palate (mine were 2 mystery chiles from the summer's CSA) (and crushed red pepper works fine too if you don't have fresh peppers)
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 goat cheese, crumbled (I've tried feta cheese too but now prefer the goat cheese variation better)
1 tablespoon chopped flat-leaf parsley
Warm pitas or fresh bread, 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 1/4 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 goat cheese and parsley and serve with pitas, for dipping.
I made the tomato sauce the night before and then reheated it for a way to get dinner on the table quickly after work. After 6 minutes the eggs weren't ready but I let them go too long and then the yolks were hard. The other member of the household enjoyed this and we will try it again.
ReplyDeleteIt's definitely one of those recipes where you have to try it a several times so you can time it right. We also ended up cooking our eggs a little too long. They were soft cooked yolks, still good though. Practice makes perfect though.
ReplyDelete