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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Shakshuka Recipe

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This recipe for Shakshuka is from Our Family "Yummies", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp olive oil
1 large onion, diced
large handful of sliced mushrooms
1 teaspoon salt, plus more to taste
1 cup diced red bell peppers
1 jalapeno pepper, seeded and sliced
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
28-oz can (about 3 cups) crushed San Marzano or other high-quality plum tomatoes
1/2 cup water or broth, or as needed
6 large eggs (or as many as you can fit in you pan)
crumbled feta cheese and fresh parsley to finish
Directions:
Directions:
Soften and lightly brown the onion and mushrooms in oil. Add in the peppers for a bit. Add the spices and stir and toast a bit. Put in tomatoes and water. Simmer for about 10 minutes to thicken a bit.

Just be sure to cook your sauce until the veggies are nice and soft and sweet. I don’t think you want crunchy onions and peppers in this, so take a little time building the base. You will also have to monitor the liquid level as it simmers, but that’s very easy to adjust by adding a splash of water or broth.

Once decently thick, make small divots for eggs. Crack eggs into a cup, then put into divots. Cover and cook until eggs are almost like you want them, since they'll keep cooking a bit off heat. Add feta near the end.

Serve some sauce in a bowl, then scoop egg with sauce on top. Might want some nice toasted bread to soak up goodness.
Personal Notes:
Personal Notes:
(one egg per portion as appetizer - double for a main course)

 

 

 

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