Shakshuka Baked Eggs In Spiced Tomato Sauce Food

SHAKSHUKA | BAKED EGGS IN SPICED TOMATO SAUCE

Steps:

• Heat oven to 375 degrees.
• Heat a 12-inch cast-iron or oven-safe skillet over medium-high heat. Add olive oil to skillet and heat for 1 minute. Add onions and garlic, sauté until translucent, about 3 minutes.
• Add cumin, paprika, coriander, and cook for 1 minute.
• Add tomatoes and red peppers. Crush the tomatoes using the back of a spoon. Stir until well combined, simmer for 10 minutes giving the tomatoes time to thicken.
• Sprinkle tomatoes with feta cheese. Using the back of the spoon press dimples into the tomato mixture. Crack the eggs into the dimples.
• Transfer the skillet to the oven and bake for 7 to 10 minutes, or until egg whites have set.
• Sprinkle with chopped parsley and serve hot with crusty bread.

SHAKSHUKA

Steps:

• Shakshuka makes a perfect lunch or a quick and easy dinner. Serve with some good bread to soak up all the lovely tomato sauce and perhaps with a crispy green salad to round out the meal. Method: Preheat the oven to 200°C on the upper and lower heat setting. Chop the onion, garlic and chili. Pour some olive oil in a skillet and sauté the onions until clear. Add the garlic, chili and all the spices and continue to cook for 1-2 minutes. Stir in the chopped tomatoes and simmer for 10-15 minutes until the flavours have settled and some of the liquid from the tomatoes has evaporated. Sprinkle with Apetina cheese and crack the eggs directly over the sauce. Place the skillet in the oven on the middle rack for 5-10 minutes until the eggs are done. Sprinkle with chopped scallions and serve piping hot. Bon appetit!"

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.