Shakshuka

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was “Middle East”. This one had to take some thinking because admittedly, I do not know a lot about middle eastern foods and the ones I do know, I have made before. Then I stumbled across this and everything about it sounded delicious. Poached eggs in spices and tomatoes, I am in. I overcooked the eggs a tad bit but other than that this was really good. I could see my self eating this for breakfast, lunch, or dinner.

Like I said, I happened to overcook the eggs a bit, so next time, I will cut the cook time of the eggs by a couple of minutes.

I tended to make this a bit spicy but you could make it sweeter by adding less spicy spices and more sugar.

A** Blood is a hot chili powder that I make with ghost chilis but you can use any sort of hot sauce or powder.

  • Servings: 5
  • Time: 55 minutes
  • Difficulty: easy
  • Print

Summary

  • Cuisine: Middle Eastern
  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes

Ingredients

1 Tablespoon Olive Oil
1/2 Onion
2 Cloves Garlic
1 Red Bell Pepper
2 14oz cans Diced Tomatoes
2 Tablespoons Tomato Paste
1 teaspoon Chili Powder
1 teaspoon Smoked Paprika
1 teaspoon Cumin
1 pinch Cayenne Pepper
1 pinch A** Blood
1 pinch Sugar
Freshly Ground Pepper to taste
Salt to taste
5 – 6 Eggs
1/4 Cup Parsley

Steps

  1. Heat Olive Oil in a large skillet over medium heat.
  2. While the Olive Oil is heating up, chop the Onion.
  3. When the Olive Oil is hot, add the chopped Onion and saute until it begins to soften (about 3 – 5 minutes)
  4. While the Onion is sauteing, peel and mince the Garlic. Add the Garlic to the hot skillet and stir to coat. Continue to saute until fragrant (about 1 – 2 minutes)
  5. Meanwhile, seed and chop the Red Bell Pepper. Add the Red Bell Pepper to the hot skillet and saute until softened (about 5 – 7 minutes).
  6. Add the Tomatoes (with juices) and Tomato Paste to the skillet, and stir until blended.
  7. Add the Chili Powder, Smoked Paprika, Cumin, Cayenne Pepper, A** Blood, and Sugar. Stir well.
  8. Allow the mixture to simmer until it starts to reduce (about 7 – 10 minutes).
  9. Add the Pepper and Salt, taste, and adjust spices if necessary. Add more Sugar for sweeter or more Cayenne Pepper or A** Blood for spicier.
  10. After the mixture has reduced a bit, crack the Eggs, one at a time, directly into the mixture. I like to start with 4 or 5 on the outside and 1 in the middle. Cover the skillet.
  11. Allow the mixture of simmer for 8 – 15 minutes (less for runnier and more for harder Eggs).
  12. While the Eggs are cooking, chop your Parsley.
  13. When the Eggs are done cooking, garnish with chopped Parsley, and serve immediately.
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