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Shakshuka

Shakshuka is a traditionally Meditteranean dish where eggs are poached in a mixture of simmering tomatoes, garlic, onions and spices. A lovely dish to make and share with family and friends.






Ingredients:

2 tbsp extra virgin olive oil

½ yellow onion, sliced thin

1 red pepper, sliced thin

2 garlic cloves, minced

1 tsp kosher salt, or more to taste

Fresh ground pepper, or more to taste

3/4 tsp cumin

1 1/2 tsp paprika

Pinch cayenne to taste

1 28oz can whole tomatoes with juiced (crushed up with spoon in pan)

3-5 eggs (depending on the size of the dish)

1/2 cup feta cheese, crumbled 

Chopped cilantro for garnish


Servings: 2-4

Preparation: 10 minutes

Cook time: 30 minutes

Total Time: 40 minutes 

Kitchen Equipment: medium-large skillet, braiser or cast-iron (10-12 inch pan)


    Instructions:

    1. Heat the oil in the pan to medium heat and when the pan is hot, add in the onion, red pepper, salt and pepper.
    2. Cook until the onion is softened, 5-7 minutes.
    3. Add minced garlic and cook 1-2 minutes. Stir in cumin, paprika and a pinch of cayenne powder if using and cook one more minute.
    4. Then, add in the tomatoes, breaking the tomatoes up with a spoon or spatula and bring to a simmer.  Cook for 10-15 minutes until thickened.
    5. Make 3-5 wells (depending on amount of eggs using) and crack an egg into each well. 
    6. Sprinkle a bit of salt and pepper on each egg.
    7. Cover and cook until eggs are set, 5-7 minutes - the timing depends on how runny you like the egg yolks.
    8. Top with feta and cilantro. Serve with toasted bread.

    Pro Tips:

    • Want to make this with more of an Italian flair? Substitute the spices for a mixture of oregano, basil, red pepper flakes and freshly grated parmesan cheese.


     

     



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