Braised Eggs Shakshuka Food

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.

BRAISED EGGS (SHAKSHUKA)

Steps:

• Heat the oil in a large frying pan.
• Add the peppers and cook over a medium heat for 10 minutes until the vegetables soften.
• Add the garlic, spices, tomato puree and salt and stir for a minute or so.
• Next add the chopped tomatoes, stir, bring to a simmer and leave to cook for another 10-15 mins to allow the sauce to thicken. Taste and adjust seasoning if necessary
• Turn the heat down to a gentle bubble. Make 4 wells in the sauce and crack an egg into each one. If you've got a lid for your frying pan pop it on top, if not you can use an upturned similar sized frying pan. The eggs will take about 10 minutes to poach. Don't let the pan get too hot or the yolks will over cook.
• Remove the pan from the heat, and rest for a few minutes, before topping with freshly chopped parsley and a sprinkle of sumac. Gently spoon into serving bowls, adding any sides that you fancy.
• Recipe easily scales up!

SHAKSHUKA EGGS WITH GRILLED HALOUMI

Steps:

• Preheat a grill on high and cook banana chilli until black and blistered. Alternatively lay chillies over a naked flame, and turn occasionally until blackened and blistered. Place into a plastic bag or cover with a tea towel until cool. This will allow the skins to be removed easily.
• Peel off blackened skins and scrap out seeds. Cut flesh into 1cm thick strips and set aside.
• Combine chopped tomatoes, garlic, paprika, salt and ¼ cup olive oil in a frying pan over medium heat. Cover and simmer for 10 minutes or until tomatoes have collapsed. Remove lid and stir through chopped chilli. Simmer a further 8-10 minutes or until all the juices have evaporated and the sauce is quite thick.
• Push the sauce to the sides of the pan, allowing space for the eggs to be cracked into. Break eggs into pan, season with freshly ground black pepper, cover and cook 3-4 minutes or until the egg is cooked to your liking (soft yolk).
• Meanwhile, heat a char-grill pan over medium heat, brush haloumi and bread with remaining oil and cook until golden and haloumi has just softened.
• To serve, top toasted bread with shakshuka and egg and serve with fingers of grilled haloumi.

SHAKSHUKA

Steps:

• Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned.
• Add garlic, jalapeno and bell peppers, and saute 2 minutes more.
• Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
• Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute.
• Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper.
• Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference (I would put this under the broiler for a couple more minutes because I hate undercooked eggs).
• Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm pita bread.

SHAKSHUKA YEMANI BASTED EGGS

Steps:

• Must have covered pan.
• Heat oil.
• Add onion.
• Add peppers.
• Cook 1 minute.
• Add tomatoes.
• Cover; simmer 10 minutes.
• Salt and pepper.
• Crack eggs into sauce on the top.
• Cover and cook until eggs are desired doneness.
• Serve.