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Shakshuka (Eggs in Tomtato Sauce)
Nb persons: 4
|Shakshuka is a satisfying combination of eggs, tomatoes and spices and is popular across North Africa and the Middle East. The name is thought to originate from either Arabic or Berber and means "mixture".|
|1/4 cup||extra virgin olive oil|
|1 large||onion, diced|
|1/2 teaspoon||kosher salt, divided|
|8||garlic cloves, minced|
|1 medium||red bell pepper, diced small|
|1 teaspoon||ground cumin|
|1 1/2 teaspoons||sweet paprika, preferably Hungarian|
|1/2 teaspoon||red pepper flakes|
|1/4 tsp.||ground black pepper, or more to taste|
|1 26.6-ounce box||Pomi chopped tomatoes, or 1 28 oz. can chopped tomatoes in juice|
|2 ounces||Cheddar cheese, shredded|
|1/4 cup||fresh parsley, washed and chopped, preferably flat-leaf|
1. Heat the olive oil over medium heat in a heavy 10-12-inch frying pan, preferably cast-iron. You will need a lid later on in the recipe.
2. Add the onion along with a pinch of salt. Cook, stirring occasionally, until the onion starts to get tender, about 5 minutes.
3. Add the garlic, red bell pepper, cumin, paprika and red pepper flakes. Cook, stirring frequently, for one more minute and then add the tomatoes, the remaining salt and the black pepper. Reduce heat slightly and simmer the mixture until it starts to thicken, about 15 minutes.
4. Reduce the heat to medium-low. Make 8 small indents in the tomato mixture using a serving spoon and carefully crack an egg into each indent. Cover the pan and simmer for 10-15 minutes until the egg whites are set.
5. Remove shakshuka from the heat, sprinkle with the Cheddar cheese, parsley and additional black pepper, if desired. Traditionally served with pita bread, try a whole wheat pita or your favorite crusty bread.