Chili Shakshuka Food

CHILI SHAKSHUKA

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add half of the diced red onion; set the remaining onion aside for serving. Cook, stirring occasionally, until the onion is slightly translucent, about 4 minutes, then add the garlic and cook until softened, 2 minutes.
• Add the ground turkey and cook over medium-high heat until cooked through and lightly browned, about 5 minutes. Add the chili powder, cumin, paprika and 1 teaspoon salt, then season with pepper. Cook, stirring, until the spices coat the mixture fully, about 1 minute. Add the tomatoes and break them up using the back of a wooden spoon, then add the green chiles. Fill the tomato can with 1/2 cup water and swirl around to make sure all the sauce has been removed from the can, then add this mixture to the skillet. Let the chili simmer until it has thickened and some of the liquid has cooked off, 8 to 10 minutes.
• Make five wells with a back of a large metal spoon into the top of the chili and crack an egg into each hole. Put the skillet in the oven and cook until the whites are completely set but the yolks are still runny, 9 to 11 minutes.
• Remove from the oven and serve topped with the remaining half of the diced red onion, shredded Cheddar, cilantro, sour cream, scallions, avocado and tortilla chips.

SHAKSHUKA

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes., With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. Sprinkle with cilantro; serve with pita bread.

BAKED COD SHAKSHUKA

Steps:

• Preheat oven to 400 degrees F.
• Set a large Dutch oven over medium heat. Add the olive oil and heat to shimmering, then add the onion, bell pepper, garlic and jalapeno, paprika, cayenne, cumin, and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and begin to brown, about 3 minutes.
• Add tomatoes along with their juices, season with another pinch of salt and twist of black pepper, and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer, partially cover, and cook until vegetables soften and the liquid has mostly reduced, about 15 minutes.
• Remove from the heat and stir in the vinegar. Season the fish on all sides with salt and pepper and partially submerge in the sauce, leaving space between the pieces. Spoon some sauce over each fillet. Transfer the pot to the oven and cook, uncovered, until the flesh of the fish turns opaque and begins to flake, about 15 minutes. Garnish with parsley and a drizzle of olive oil and serve.

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.

SHAKSHOUKA-TRADITIONAL

Steps:

• Heat oil in a heavy skillet. Add onion and cook 5 minutes or until soft-do not burn. Add peppers (and chilie if liked), cover and cook 8 minutes or until peppers are just tender.
• Add garlic,add tomato paste or other options or mixture of both, cover and cook 8-10 minutes or until vegetables are blended and sauce thickens. Season with herbs above,lower heat.
• Make an indentation in vegetables and carefully add an egg to each one. Cover and cook over low heat 5 minutes, basting occasionally with juices or until eggs have set.
• If you prefer the eggs "scrambled" you can mix with a fork before covering frying pan,, you can add some feta cheese and mix in too if you like. Sprinkle freshly chopped parsley when serving.
• Serve with fresh salad and crisp bread, or a Pitta.
• Bon appetite (in Hebrew we say "Bette avvon").