Shakshouka recipe
| filed under: Shakshuka, Recipes, Recipe, Shakshouka
Shakshouka is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. The dish has existed in Mediterranean cultures for centuries.
Shakshouka
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon harissa (homemade, if you'd like)
- 2 teaspoons tomato paste
- 2 (2 cups / 300 grams) large red peppers, diced in 1/4-inch pieces
- 4 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 5 cups (800 grams) very ripe tomatoes, chopped; canned are also fine
- 4 large eggs, plus 4 egg yolks
- 1/2 cup (120 grams) labneh or thick yogurt
- 1 pinch salt
Directions
- In a large frying pan over medium heat, warm the olive oil and then add the harissa, tomato paste, red peppers, garlic, cumin, and 1/2 teaspoon salt. Saute for about 10 minutes, until the peppers soften. Add the tomatoes, bring to a gentle simmer, and cook for another 10 minutes, or until the sauce has thickened.
- Make eight little dips in the sauce. Gently break the eggs and carefully pour each int its own dip. Do the same with the yolks, Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still running. Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates. and serve with the labneh or yogurt.
Via: FOOD52
H/t: Jessica Harden