Full English Shakshuka Food

FULL ENGLISH SHAKSHUKA

Steps:

• Heat the oil in a large, deep frying pan. Add the chipolatas, cook until brown all over, then push to one side of the pan. Add the bacon to one part of the pan and the mushrooms to the other. Fry until the bacon starts to crisp and the mushrooms are golden. Tip the contents of the pan onto a plate.
• Tip the beans, passata and tomatoes into the frying pan. Add the ketchup and chilli (if using), and season well. Bubble for 5 mins, then scatter the mushrooms over the top and nestle the chipolatas and bacon among the beans. Create two to four gaps in the beans (so you can see the base of the pan) and crack in the eggs. Cover the pan with a lid or baking tray and cook for 4-5 mins until the egg whites are cooked through but the yolks are still runny. Scatter with parsley and extra chilli, if you like, and serve with hot buttered toast.

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.

SHAKSHUKA

Steps:

• Preheat the oven to 375 degrees F.
• Add the olive oil to a large skillet over medium-low heat, followed by the onions, peppers and garlic. Cook, stirring gently from time to time, until soft, about 20 minutes. Stir in the cumin, smoked paprika, piment d'Espelette, salt and pepper. Stir in the tomatoes and chopped parsley, reserving a handful for garnish, and let the mixture simmer about 5 minutes.
• Using the back of a spoon, create a crater in the tomato mixture and gently crack an egg into the crater; repeat with the remaining 5 to 7 eggs. Continue cooking on the stovetop until the whites are set but the yolks are still runny, 4 to 6 minutes. Alternately, transfer the skillet to the oven for 5 minutes until the whites are set and the yolks are still runny. Garnish with reserved parsley.

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.

CHEF JOHN'S SHAKSHUKA

Steps:

• Heat olive oil in a large, heavy skillet over medium-high heat. Add onions and mushrooms. Sprinkle with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes. Stir in bell peppers and jalapeno pepper. Cook and stir until peppers begin to soften up, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Stir and cook to "wake up" the flavors, about 1 minute. Pour in crushed tomatoes and water. Adjust heat to medium and simmer uncovered until veggies are softened and sweet, stirring occasionally, 15 to 20 minutes. Add more water if sauce becomes too thick.
• Make a depression in the sauce for each egg with a large spoon. Crack egg into a small ramekin and slide gently into each indentation; repeat with the rest of the eggs. Season with salt and pepper. Cover and cook until eggs are to your desired doneness.
• Top with feta cheese and parsley.

SHAKSHUKA

Steps:

• In a non-stick skillet heat oil over medium heat. Add onion. Cook and stir 4 - 6 minutes until tender. Add next 6 ingredients and cook for an additional minute.
• Add tomatoes and cook for an additional 3 - 5 minutes, until mixture is thickened, stirring occasionally.
• With the back of a spoon, make four wells in the tomato mixture. Top each well with cilantro, if desired, then break an egg into each well.
• Cook for 4 to 7 minutes until eggs are cooked to desired doneness.

SHAKSHUKA

Steps:

• put olive oil in a large frying pan and heat on medium ( we are not frying the sauce).
• put in the 2 cans of tomato and sprinkle some cumin, salt and pepper to taste.
• a dash of balsamic vinegar.
• Now cook sauce on a gentle heat for about 15 minutes.
• Make a spot in the sauce by using a spoon to make a 'well' in it.
• put egg in said spot.
• cover and cook to your liking.

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.