Poached Egg Shakshuka Recipes

EASY SHAKSHUKA RECIPE

Steps:

• Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
• Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
• Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
• Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
• Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.

POACHED EGG SHAKSHUKA

Steps:

• In a cast iron pan over medium heat, add olive oil. When hot, add onions and season with a pinch of salt. Sauté them for about 7 minutes or until translucent and soft, stirring often. 2 minutes later, add bell peppers and continue sautéing for the remaining 5 minutes.
• Add garlic and sauté for 1 minute. Add tomato paste and stir until the ingredients are coated. Add tomatoes and sprinkle with ground sea salt. Stir the ingredients very well before seasoning with freshly ground black pepper. Cover and simmer for 5 minutes and then season with harissa and smoked paprika. Cover and cook for another 5 minutes. Remove the lid, stir and let it cook down for 5 minutes.
• When time is up, taste and adjust if necessary. With a spoon, make a small well and crack an egg in it so it holds together. Repeat with each egg by making a small well and cracking an egg in it. Cover and poach the eggs for 5 minutes.
• Remove from the heat and sprinkle with fresh chopped cilantro. Serve with crusty bread.