Egyptian Chakshoka Eggs In Tomato Sauce 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.

SHAKSHUKA (BAKED EGGS WITH SPICY TOMATO SAUCE)

Steps:

• Preheat the oven to 350°F.
• To make the spicy tomato sauce, in a large saucepan over low heat, combine the olive oil, garlic, tomatoes, Maras pepper, and hawayej. Simmer until the tomatoes are soft and melted, about 15 minutes. It is important to cook the sauce slowly so the tomatoes are soft enough to puree but don't reduce too much. Set the sauce aside to cool slightly.
• Using an immersion blender and starting at low speed, puree the sauce, gradually increasing the speed as the mixture becomes smoother and resembles a silky tomato soup. Stir in the lemon juice and season with salt and pepper to taste. Cover and refrigerate up for up to 1 week or use immediately.
• When you are ready to make the shakshuka, gently reheat the sauce and pour it into a 9x13-inch glass baking dish or six soufflé ramekins or small cazuelas (4 to 5 inches in diameter and at least 1-inch high).
• To make in a 9x13-inch dish, first crack each egg into a small bowl or ramekin to ensure that the yolks stay intact. Using the back of a spoon, make a divot for each egg and slide it into the sauce, one at a time, so that it doesn't float on top; leave a little space between each egg.
• To make in individual baking dishes, set the ramekins onto a baking sheet. Ladle about 1/2 cup sauce into each dish and, using the back of a spoon, make a divot for the egg. To ensure that the yolks stay intact, first crack each egg into a small bowl or ramekin, then slide it into the sauce.
• Lightly season the eggs with salt and transfer to the oven. Bake until the egg whites are just barely set and the yolks are very loose, about 20 minutes.
• Remove the shakshuka from the oven. Scoop one egg on top of each pita bread and carefully spoon a generous amount of tomato sauce from the pan over the top of the egg. Place 1 teaspoon of zhoug on top of each serving and pass around additional zhoug at the table. If serving the shakshuka individually, top each shakshuka with 2 teaspoons of zhoug and serve them with a spoon and the bread on the side so that you can use the bread or spoon to scoop up the sauce. Serve immediately with additional zhoug.

EGYPTIAN CHAKSHOKA - EGGS IN TOMATO SAUCE

Steps:

• In large pan add enough olive oil to cover bottom of pan, to the heated oil add onions, garlic, salt, pepper and allspice and cook till translucent. stir in parsley and continue to cook 2-3 min's over med flame. add tomato sauce and water simmer for about 5 minutes, check seasoning. add rice and cook on md low till rice has cooked about 15-20 minutes, add water as necessary, this should be rather saucy.
• in a plate break eggs and gently drop them 1 at a time into the sauce, raise temp to medium cover pan cook 2 3 minuets until the yolk is covered by the egg white.
• Enjoy.
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