Poached Egg 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.

ISRAELI SHAKSHUKA SKILLET POACHED EGGS WITH SALSA

Steps:

• SAUCE:.
• Heat oil in skillet over medium heat. Add onion and bell pepper, and saute 7-9 minutes.
• Add jalapeno and garlic, and saute 1 minute more.
• Add tomatoes and cumin, and season with salt and pepper, if desired. Cover and cook for 2 minutes.
• Uncover and cook 6-8 minutes, or until mixture thickens.
• Stir in tomato paste, and cook 1 minute more.
• EGGS IN SALSA:.
• Reduce heat to low. Make 4 cavities in mixture with wooden spoon. Break 1 egg into small dish, and slip into cavity. Repeat with remaining eggs.
• Cover and cook 8-10 minutes, or until egg whites are set.
• Sprinkle with parsley, if using. Serve immediately.

POACHED EGGS IN TOMATO SAUCE (SHAKSHUKA)

Steps:

• Heat broiler.
• Spread each bread slice with 1/4 tsp. vinaigrette; place in single layer on baking sheet. Broil 1 to 2 min. on each side or until evenly toasted on both sides. Reserve for later use.
• Heat remaining vinaigrette in large nonstick skillet on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min.
• Stir in pasta sauce, paprika and cumin. Bring to boil; cover. Simmer on medium-low heat 10 min. Carefully slip cracked eggs, 1 at a time, into pasta sauce mixture, leaving spaces between eggs; cook 3 to 5 min. or until egg whites are completely set but yolks are still runny, occasionally spooning hot pasta sauce over egg whites. Remove from heat.
• Top with cheese and cilantro. Serve with toast slices.