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"The belly rules the mind."--Spanish Proverb

Shakshuka Recipe

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This recipe for Shakshuka is from Chris Van Houten Family Cookbook Project, 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 tablespoons olive oil
1 teaspoon harissa (homemade, if you'd like)
2 teaspoons tomato paste
2 (2 cups / 300 grams) large red peppers, diced in ¼-inch pieces
4 cloves garlic, finely chopped
1 teaspoon ground cumin
5 cups (800 grams) very ripe tomatoes, chopped; canned are also fine
4 large eggs, plus 4 egg yolks
½ cup (120 grams) labneh or thick yogurt
1 pinch salt
Directions:
Directions:
1. In a large frying pan over medium heat, warm the olive oil and then add the harissa, tomato paste, red peppers, garlic, cumin, and 1/2 teaspoon salt. Sauté for about 10 minutes, until the peppers soften. Add the tomatoes, bring to a gentle simmer, and cook for another 10 minutes, or until the sauce has thickened.

2. Make eight little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks, Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still running. Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates. and serve with the labneh or yogurt, with flatbread if desired.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Shakshuka is a middle eastern breakfast: eggs poached in a spiced tomato stew. I loved the breakfasts and stews in Jordan when I was lucky enough to visit Dad (John) there. This dish is healthy, vegetarian, and very satisfying.

 

 

 

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