Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce
y spn brought this one to me. His doctor shared it withhim.. Love how food just moves around the world making everyone smile.
Ingredients:
3 Tbs extra-virgin olive oil, plus more for drizzling
1 medium onion, thinly sliced
1 large poblano pepper, chopped roughly
1/4 cup of tamed jalapeños, sliced
2 to 3 cloves garlic, thinly sliced
1 1/2 Tbs sweet Hungarian or smoked paprika
1 1/2 tsp powdered cumin or 2 tsp whole or ground cumin seeds
28-ounce caned whole peeled tomatoes, crushed
1.2 cup green olives, sliced.
Kosher salt and freshly ground black pepper
Large handful minced cilantro, parsley, or a mix
6 eggs
Sliced black olives, feta cheese, and/or artichoke hearts, for serving
Crusty bread, for serving
Directions
- :Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and team jalapeños and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, (!6 minutes). Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred(+ ~ minutes).
- Add garlic and cook, stirring, until softened and fragrant. Add paprika and cumin and cook, stirring, until fragrant.
- Add tomatoes and stir to combine Reduce heat to a bare simmer and simmer for 10 minutes, then salt and pepper to taste. Stir in half of cilantro or parsley.
- Using a large spoon, make a6 wells for the eggs around the perimeter of the pan; Break an egg into each well, Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are set and yolks are still runny, )~5 -10 8 minutes.
- Sprinkle with remaining Olive oil,cilantro or parsley, and toppings.
- Serve immediately with crusty bread.