Shakshuka
Poach your eggs in a simmering tomato sauce fragrant with Middle Eastern and North African spices. Shakshuka is enjoyed around the world usually for breakfast and brunch but often as a comforting easy meal any time. Cumin is key to its fragrance, and don’t skimp on the chile powder for a little heat. Don’t worry if you don’t have all the spices - use what you have and experiment!
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Ingredients
Ingredients
| 1 28 ounce can of whole peeled tomatoes (or use frozen summer tomatoes, see chef's note) |
| 6 large eggs |
| 1 medium diced onion |
| 1 seeded and diced red bell pepper |
| 4 clove finely chopped garlic |
| 2 tsp paprika |
| 1 tsp cumin |
| 1 tsp chili powder |
| 1 small bunch chopped parsley |
| 1 small bunch chopped cilantro |
| optional Feta cheese, to garnish |
| 1 pinch salt and pepper |
Shakshuka Directions
Heat olive oil in a large pan over medium heat and sauté the pepper and onions for 5 minutes. Add garlic/spices and cook 1 extra minute Pour in the can of tomatoes and juice into the pan and break apart with a wooden spoon. Season with salt and pepper, to taste. Simmer for 5 minute or so. Use your wooden spoon to make 6 small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes until the eggs are to your preference. Garnish with chopped cilantro, parsley and feta.
Recipe notes
Susie’s tip: My mother taught me to buy up those big juicy tomatoes in late summer and freeze them whole! When you need tomatoes, remove from the freezer, plunge into boiling water, then an ice bath. Their skins will slip off easily. Leave the peeled tomatoes at room temp to defrost. Summer all year!
