Happy New Year everyone! I hope you enjoyed your holiday season and are looking forward to a great 2022! Here is an easy to make, tasty, recipe to start off this New Year.
This simple poached egg dish uses cumin, chili powder, paprika and a bit of cayenne pepper to make a spicy tomato sauce as a bed for the eggs. It is perfect for breakfast, brunch or even dinner. Traditionally a North African recipe, it is popular in Israel and the Middle East. Check out this recipe and many other Mediteranean recipes at oldwayspt.org
I like to cook the yolks all the way through, where some like it traditionally poached.
Heat 1 tablespoon olive oil in a dutch oven or large skillet.. Saute’ one small yellow onion (1/4-1/3 cup) for 5 minutes until translucent.
Add one clove of garlic, minced and saute’ for one minute, Then add one diced, red bell pepper, saute’ 7-10 minutes until softened.
Add canned tomatoes, tomato paste and spices. Simmer 5 minutes. Taste sauce and add salt and pepper as desired. You can also add 1/2 of the spice to test out how much spice you prefer.
Here is the fun part… adding the eggs one at a time, gently into the sauce.
Using a large spoon or a ladle, crack the egg into the ladle and gently place egg into the sauce.
Repeat 5 more times, cracking the eggs one at a time on to ladle, and spacing them out in the sauce. Cook, covered for 10-15 minutes depending on desired doneness.
Garnish with parsley and or cilantro. Optional garnishes are green onions and some crumbled feta cheese if desired.
My husbands creation…This meal goes great with greens and some sourdough toast!
YUM! The salad addition is Jessicas Crunchy Kale Salad from Gelsons Market
I hope you enjoy this easy, nourishing meal! All the best in 2022!
-Brenda
Shakshouka (Shakshuka)
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1 red bell pepper, diced
- 2 (14 ounce) cans no-salt diced tomatoes, or about 4 cups ripe diced tomatoes
- 2 tablespoons tomato paste
- ½ teaspoon mild chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Pinch of cayenne pepper, or more to taste
- Pinch of sugar (optional, to taste)
- Salt and pepper, to taste
- 6 eggs
- 1 tablespoon minced fresh parsley, for garnish
- other possible garnishes include cilantro, green onion and some feta cheese.
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about a minute more. Add the diced bell pepper and cook until softened, about 7-10 minutes.
- Add the tomatoes, tomato paste, and spices to the skillet and bring to a simmer. Add a little bit of spice at the beginning so you can adjust to your preference. Reduce the heat to low and simmer for about 5 minutes, until the sauce begins to reduce. Adjust the spice and other seasoning to taste.
- For the eggs, create space in the sauce for each egg with a ladle or large spoon. Rest the spoon in the sauce and crack the egg on top. Gently remove the spoon and allow the egg to settle in the space left behind. Repeat for the remaining 5 eggs. Cover and simmer for 10 to 15 minutes, checking regularly, until the eggs are cooked to your liking. Garnish with minced parsley and serve.
Notes:
Garnish with parsley and/or cilantro. Sliced green onion is also a yummy addition. Optional sprinkle of feta cheese crumbles or sliced avocado can change it up.