I can imagine how many people would be uneasy to try this recipe because of the name. It is simple dish loved by Israelis and with Lebanese origin. So simple yet so delicious. I have prepared it tonight and according to Marjo it will be on menu at least every other week if not more often. Again, thanks go to Saveur online newsletter.
Eggs Poached in Tomato Sauce
1/4 cup extra-virgin olive oil
5 Anaheim chilies or 3 jalapeños, stemmed, seeded, and finely chopped
1 small yellow onion, chopped
8 cloves garlic, crushed
1 tsp. ground cumin
1 tbsp. paprika
1- 28-oz. can whole peeled tomatoes, not drained
Kosher salt, to taste
8 eggs
1/2 cup crumbled feta cheese
1 tbsp. chopped flat-leaf parsley
Warm pita, for serving
1. Heat oil in a 12" skillet over medium-high heat. Add chilies and onions and cook until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
5 Anaheim chilies or 3 jalapeños, stemmed, seeded, and finely chopped
1 small yellow onion, chopped
8 cloves garlic, crushed
1 tsp. ground cumin
1 tbsp. paprika
1- 28-oz. can whole peeled tomatoes, not drained
Kosher salt, to taste
8 eggs
1/2 cup crumbled feta cheese
1 tbsp. chopped flat-leaf parsley
Warm pita, for serving
1. Heat oil in a 12" skillet over medium-high heat. Add chilies and onions and cook until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with salt.
3. Crack eggs over sauce so that eggs are evenly distributed across sauce's surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle Shakshuka with feta and parsley and serve with pita, for dipping.
SERVES 4 – 6
Note:
I didn’t use Jalapeno or hot peppers because my wife, as most other people, doesn’t tolerate the same heat level as I do. I used sweet banana red/green peppers instead and used hot Hungarian paprika to spice it up to acceptable level.
Main ingredients.
Seasoning.
Saute onions and peppers.
Add cumin, paprika and garlic, cook till fragrant.
Add tomatoes and simmer (I transferred sauce to earthenware pot).
Add eggs and feta and poach till whites are set.
Ready to be served.
It is so, so good. I can't wait to prepare it again.
1 comment:
This dish is absolutely delicious.
Each ingredient has been respected in its nature and taste. First,the look is just so hot and then you taste all the flavours of those ingredients. The mix of textures brings out such a delicate culinary experience. It is really a sensational dish.
I am so happy to have it served to me.
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