I'd been wanting to make Shakshuka for months, but I never had an incentive. And things were busy. When the tweet went out, Meredith saw it and hinted that I should consider it for dinner that week, and the wheels started turning.
As a Passover dish, it's excellent (well, if you serve it with matza instead of pita, slightly less excellent), as it's tasty and full of protein. I'd say that it's one of those dishes that could easily be served as breakfast, lunch, or dinner.
Shakshuka (Israeli Eggs Poached in Spicy Tomato Sauce)
Shahshuka is an excellent lunch or dinner, served with warm pita and Israeli salads.
Ingredients1/4 cup olive oil3 jalapeno peppers stemmed, seeded, and finely chopped1 onion, chopped5 garlic cloves, minced1 tsp ground cumin1 tbsp paprika1 can diced tomatoes5 eggs1/2 cup feta cheese, crumbled1 tbsp parsley, chopped
1. Heat oil in a deep pan over medium-high heat. 2. Add peppers and onions and stir occasionally for six minutes. Onions should be soft and slightly browned. 3. Add garlic, cumin, and paprika, stirring frequently for 2 minutes.4. Add diced tomatoes and liquid, reduce heat to medium and simmer for 15 minutes, stirring occasionally. 5. Reduce to medium-low, stir and make five wells in the thick sauce. 6. Crack eggs over wells, cover and cook for about five minutes, until yolks have set.7. Baste the eggs with tomato sauce using a small spoon and sprinkle feta and parsley.
DetailsPrep time: Cook time: Total time: Yield: 3-4 servings
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