Thread Number: 35133
/ Tag: Recipes, Cooking Accessories
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|Post# 378536   9/16/2017 at 23:21 (219 days old) by electrolux137 (Land O Plenty USA)  || |
I came across this recipe and thought it sounded delicious so I decided to make it. It is delicious! It's sort of a Mediterranean version of Huevos Rancheros. We had it for breakfast along with biscuits, leftover pork chops and fresh peaches.
A delicious Middle Eastern egg dish
1 tbsp extra virgin olive oil
1/2 medium onion, peeled and diced
1 clove garlic minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans diced tomatoes (14 oz. each)
2 tbsp tomato paste
1 tsp chili powder, mild
1 tsp cumin
1 tsp paprika
Cayenne pepper to taste
Salt and pepper to taste
Fresh herbs for garnish
Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté until mixture is fragrant.
Add the bell pepper and sauté for 5-7 minutes over medium until softened.
Add tomatoes and tomato paste to pan, stir. Allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. Taste the mixture and spice it according to your preference.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" on top of the tomato sauce. Cook to desired doneness.
Garnish with fresh herbs (basil, oregano, thyme).
Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita bread that can be dipped into the sauce. For dinner, serve with a green side salad.
|Post# 378951 , Reply# 1   9/26/2017 at 11:43 (210 days old) by dysonman1 (Rolla, Missouri)  || |