Mediterranean Style Poached Eggs Food

SHAKSHUKA - CLASSIC MEDITERRANEAN BREAKFAST

Steps:

• Heat the oil in the heavy skillet like cast iron
• Add onions and peppers and cook them until soft for about 5 minutes, stirring occasionally
• Add garlic and cook for another minute
• Add tomatoes, sugar, and harrisa and cook for about 7 minutes
• Season well with salt and pepper and add more harrisa if you want more spice
• With a wooden spoon, make 4 indentations in the mixture and add an egg in each of them
• Cover the pot and cook until the egg whites are just set
• Sprinkle with fresh parsley and serve immediately with pita bread or crusty bread.
• Enjoy.

MEDITERRANEAN EGGS (SHAKSHUKA)

Steps:

• Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the onions, red pepper, garlic and cumin seeds and saute for a few minutes. Add the diced tomatoes and honey and season with salt and pepper. Cook on medium heat until the ingredients come together into a light sauce, about 10 minutes.
• Break the eggs directly into the sauce, cover and poach just until the eggs whites are cooked and the yolks are still runny, 8 to 10 minutes.
• Garnish with some feta, the remaining olive oil and za'atar spice. Serve with grilled pita.

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.

MEDITERRANEAN-STYLE POACHED EGGS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper strips and garlic; saute 5 minutes.
• Add cumin and paprika; saute 1 minute. Reduce heat to medium; stir in tomatoes, black pepper and artichokes. Cook 5 minutes, stirring occasionally.
• Form 4 (3-inch) indentations in vegetable mixture using the back of a spoon or bottom of a large custard cup. Break 1 egg into each indentation.
• Cover and cook 8 minutes or until eggs are done.
• Sprinkle with parsley, olives and cheese. Serve over toasted French bread slices.