Ingredients: |
Ingredients: 1/4 cup olive oil
5 Anaheim chilies or 3 Jalapeno Stemmed, seeded and finely chopped. I was nervous and only used 2 Anaheim chilies) Next time will use full amount.
1 small yellow onion
5 cloves garlic crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28 ounce can whole peeled tomatoes , undrained
Kosher salt to taste
6 eggs
1/2 feta cheese crumbled
1 tablespoon chopped flat parsley
Warm Pita for serving
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Directions: |
Directions:Heat oil in 12 inch skillet over medium heat. Add chiles and onions and cook, stirring occasionally,until soft and golden brown about 6 minutes.Add garlic, cumin, and paprika, and cook,stirring frequently, until garlic is soft about 2 minutes.
Put tomatoes and their liquid into a medium bowl and crush with our hands. Add crushed tomatoes and their liquid to the skillet along with 1/2 cup of water, reduce heat to medium and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season with salt if you want.
Crack eggs over source so that eggs are evenly distributed across sauce's surface. Cover skillet and cook until yolks are set, about 5 minutes. Using spoon baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle mixture with feta and parsley and serve with Pita for dipping. |
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Notes: |
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Notes: Shakshouka is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines, traditionally served in a cast iron pan or tajine with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews and Maghrebi Jews, hundreds of thousands of whom immigrated to Israel during the 1950s.[4]
According to food writer Claudia Roden, Tunisian cooks added artichoke hearts, potatoes and broad beans to the dish. Because eggs are the main ingredient, it is often on breakfast menus, but in Israel, it is also a popular evening meal.[6] It has been said to challenge hummus and falafel as a national favourite, especially in the winter.[3] According to some food historians, the dish was invented in the Ottoman Empire, spreading throughout the Middle East and Spain, where it is often served with spicy sausage. Another belief is that it hails from Yemen, where it is served with zhug, a hot green paste.[3] Some versions include salty cheeses[6] but traditional recipes are very basic, consisting merely of crushed tomatoes, hot peppers, garlic, salt, paprika, olive oil and poached eggs.
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This recipe for Shakshuka ( Eggs in Spicy Tomato Sauce) is from