Shakshuka Pics, Recipe (added below) , Ideas and Tips Appreciated

Yep. Edited. Thanks

I used spinach. I’ll definitely have feta available as an add on next time.

I did pop on the lid for a few minutes to get the eggs set.

I’m gonna hit the sauce lightly with my stick blender to smooth it out just a bit before adding the eggs next time.

Made this today as well.

I use the basic recipe from the Zahav cookbook and whatever I have on hand. Today that meant red onion, poblano, garlic, cumin, coriander, and some paprika. Sweat, then add some tomato purée. Reduce by a third. Eggs.

Finished with parsley (would normally use cilantro), thin slices of jalapeño, some queso fresco, dill and chive.

Love that dish.

It pairs wonderfully with garlic naan

Shakshuka

4 T olive oil
1 large onion, diced
1/2 red bell pepper, diced
4 cloves garlic, minced
14 oz can of fire roasted chopped tomatoes
5 Roma’s, rough chopped
1 heirloom tomato, rough chopped
2 t paprika
2 t cumin
2 t coriander
4 T harissa
Salt and black pepper to taste
8 eggs

Cilantro to garnish

Method

Using a large black iron skillet, I heated the oil over medium heat. Added the onion and the dry seasonings. Added the garlic as the onions became translucent. Added the harissa.

Added all of the tomato products and cooked down for 35-45 minutes. Using a spoon, I made a little nest in the tomato sauce, placing a raw egg in the nest. Repeated for all the eggs.

Cut the heat up to medium and put a lid on the pan to help the eggs set. I served once the eggs were poached.

Served with a garnish of cilantro and French bread.

Next time, I will put my stick blender to the tomato sauce to purée a little of it. I’ll also add a sprinkle of feta to serve. The harissa is an excellent addition.