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mgreen326
2
Oct 10, 2017
Shakshuka (Heavily borrowed from serious eats)
Ingredients: •3 tablespoons of extra-virgin olive oil •1 medium onion •1 large bell pepper •1 jalapeno •3 cloves of garlic •1 ½ tablespoons of paprika •2 teaspoons of cumin •1 28 oz can of whole peeled tomatoes •Kosher salt and freshly ground black pepper •Large handful of minced cilantro •6 eggs •Optional: olives, feta, artichoke hearts
Preparation: 1. Thinly slice onion, bell pepper, jalapeno, and garlic. Pour tomatoes into a medium sized bowl and squeeze between your fingers until the tomatoes are broken up (very therapeutic). 2. Heat olive oil in a large, deep skillet on high heat until shimmering. Add onion, bell pepper, and jalapeno and spread into an even layer. Cook without moving until vegetables are softened and slightly charred, about 5 minutes, stir, and cook for another 5 minutes. 3. Add garlic and cook, stirring until fragrant, about 30 seconds. 4. Add paprika and cumin, stirring until fragrant, about 30 seconds. 5. Immediately add tomatoes and stir to combine. Reduce heat and let simmer for 10 minutes, then season with salt and pepper to taste and stir in half of cilantro. 6. Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge it. Repeat with remaining eggs. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5-8 minutes. 7. Sprinkle with remaining cilantro along with any of the optional toppings. Serve immediately.
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