Cajun Shakshuka Food

CAJUN SHAKSHUKA

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F.
• Heat a 12-inch cast-iron skillet over medium heat. Cook the sausage, stirring often, until the fat is rendered and the pieces are starting to brown, 3 to 4 minutes. Remove the sausage and discard all but 1 tablespoon of the fat.
• Add the butter to the skillet. Once it melts, swirl the fat and butter together. Add the onions, peppers, celery and garlic. Cook, stirring occasionally, until soft, about 15 minutes.
• Smear the tomato paste onto the skillet and cook, stirring, to caramelize the tomato paste and enhance its flavor, 1 to 2 minutes. Stir in the tomatoes and their juices. Stir in the Cajun seasoning, paprika and cumin and cook until fragrant, 1 to 2 minutes. Return the sausage to the skillet. Bring to a simmer, then cook on low until the sauce thickens, an additional 5 minutes.
• Burrow 4 little nests in the sauce, and then crack an egg into each. Transfer the dish to the oven, taking care to keep each egg in its little nest, and bake until the egg whites are set and the yolks are soft and gooey, about 10 minutes.
• Remove from the oven and serve over creamy Cheddar grits or toast.

EASY SHAKSHUKA

Steps:

• Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
• Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.

SHAKSHUKA

Steps:

• Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
• Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
• Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.