Shakshouka Recipe

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Aug
01

Shakshouka is as fun to say as it is to cook. This is a great egg dish has African
and Asian flavors and is popular in places such as Morocco, Tunisia, and Israel.
This egg dish can be cooked in many ways, depending on the region.
The base for this egg dish is a tangy tomato sauce, onions, and spices. Various
vegetables are also added to this dish to make it heartier. This dish comes from
the Berber word “chakchouka,” which means a vegetable ragu. Some historians
say that this dish was invented during the rise of the Ottoman Empire, and was
spread throughout the Middle East.
This dish is usually cooked in a cast iron skillet as it can be finished in the oven
as well as the stove. Crusty bread is usually paired with this dish to mop up the
delicious tomato sauce left behind after all the eggs have been eaten.
Serving Size: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
2 Green Peppers, chopped
1 large Yellow Onion, chopped
3 Garlic Cloves
6 ripe Tomatoes
¼ cup chopped fresh Mint leaves
¼ cup chopped fresh Parsley leaves
6 large Eggs
½ cup Tomato sauce
½ tsp ground Cumin
1 tsp sweet Paprika
1 tsp ground Coriander
1 tsp sugar
Salt and Pepper to taste
Red Pepper flakes (optional)
Procedure:
1. In a large cast iron skillet, heat 3 Tbsp. Olive Oil. Stir in onions and
sauté until soft and translucent. Add the green peppers, garlic, and
spices. Season with salt and pepper. Stir occasionally until the vegetables
are fully cooked, around 8-10 minutes.
2. Add in the tomatoes, tomato sauce, and sugar. Lower your heat to a
medium low and simmer until the tomato sauce starts to reduce, about
10-15 minutes. Season with red pepper flakes and more salt to your
taste.
3. Once the sauce has reduced, make 6 wells in the tomato mixture and
gently crack the eggs in these indentations. Reduce heat to low, cover the
cast iron skillet, and cook until the whites are set.
4. Uncover and add in the fresh herbs. You can crack more black pepper to
finish the dish, or another dash of red pepper flakes.
5. This dish is usually served with crusty bread, pita, or Challah bread.

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