Lamb Or Beef 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.

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.

MOROCCAN SHAKSHUKA

Steps:

• Make the sauce: Over an open flame on the stove top or under the broiler, roast the red pepper until skin is black and blistered all over, 8 to 12 minutes, turning the pepper as needed. Transfer to a heatproof bowl, cover with a plate or plastic wrap and let sit for 15 minutes, until cool enough to handle. Uncover and rub the skin off, then seed and finely chop the pepper.
• In a 12-inch cast-iron skillet, heat oil over medium-high heat. Stir in onion and cook until starting to brown, 7 to 12 minutes. Stir in garlic and roasted red pepper, and sauté for another 2 minutes.
• Stir in tomatoes, carrot juice, thyme, salt, paprika, cumin, white pepper, cayenne and 1/4 cup water, and bring to a simmer. Simmer over medium-low heat until mixture is reduced by a third, 40 minutes to 1 hour.
• While the sauce simmers, make the kefta: Drizzle olive oil on a rimmed baking sheet and turn on your broiler.
• In a large bowl, mix the salt, paprika, cumin, white pepper, cayenne, red onion, parsley, cilantro and garlic. Mix in the beef, lamb and beaten egg just to combine, then scoop out 1 1/2-inch balls, transferring to prepared baking sheet. Flatten balls slightly, then broil without turning until well browned, 3 to 5 minutes.
• When ready to serve, stir the preserved lemon, parsley and cilantro into the sauce and bring to a simmer. Arrange kefta in sauce along the outer edges of the skillet, leaving room for the egg yolks in the middle. Simmer kefta balls in sauce until they are cooked through and the sauce has reduced a little more, 10 to 15 minutes. Taste and add more salt if needed.
• Slip yolks into the center of the pan, cover pan and heat gently until yolks are warmed through, 2 to 4 minutes. Serve immediately, garnished with cilantro sprigs.