Shakshuka With Red Peppers And Cumin 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.

SHAKSHUKA WITH FETA

Steps:

• Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
• Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

EASY SHAKSHUKA

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
• Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.
• Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.
• Turn off the heat. Taste (careful, it's hot), and add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
• Carefully transfer the skillet to the oven (it's heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They're done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they'll continue cooking after you pull the dish out of the oven.)
• Using oven mitts (both hands!), transfer the hot skillet to a heat-safe surface like the stove. Top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes, if desired. Serve in bowls with crusty bread on the side.

SHAKSHUKA

Steps:

• Position an oven rack 5-inches from the top of oven and set the broiler to high.
• Cut the peppers in half lengthwise, discard the seeds, and place cut-side down on a sheet pan. Broil until the skins are completely charred, about 10 minutes, rotating the pan halfway through. (Or char the peppers over gas burners, turning often.)
• Transfer the peppers to a large bowl, cover tightly with plastic wrap and allow then to steam for 15 minutes, then rub the skins off under running water. Drain and roughly chop into half-inch squares.
• Place a 10-inch cast-iron skillet over medium heat for 2 minutes. Add the oil and heat until shimmering, or until it reaches 335 to 350 degrees F. Stir in the garlic and salt and cook until the garlic begins to brown, about 1 minute.
• Add the harissa, brown sugar and preserved lemons and cook, stirring vigorously, for 30 seconds. Follow with the peppers, then grate the tomatoes directly into the pan using the large holes of a box grater, discarding the remaining pieces of skin. Reduce the heat to medium-low and simmer for 20 minutes, stirring every 5 minutes.
• Meanwhile, bring a small pot of water to a boil and prepare an ice bath in a large bowl. Carefully lower the eggs (in their shells) into the boiling water and cook for 1 minute then dunk in the ice bath for 30 seconds. Remove to a dish towel.
• Create 6 divots in the stew with the back of a large spoon or ladle, making them deep enough to hold the eggs without pushing through to the bottom of the pan. Crack the par-cooked eggs into the divots. (I usually break them one by one into a custard cup to protect the yolk.) Cook over medium-low heat until the whites are just set but the yolks are still runny, about 12 minutes.
• Garnish with chopped parsley and serve immediately.
• Toast the cumin, coriander and caraway in a dry cast-iron skillet over medium heat until fragrant, about 3 minutes. Stir in the olive oil, garlic, onion and salt. Cook until the garlic begins to brown, about 2 minutes.
• Stir in the urfa biber and tomato paste and cook for 1 minute. Add the red wine vinegar and cook 2 minutes more.
• Transfer the mixture to a food processor fitted with a standard S-blade and process until smooth, scraping down the sides as needed. Store in a tightly sealed glass container in the refrigerator for up to 3 months.
• Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
• Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
• Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
• Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.
• Expect peak flavor and texture after about a month. As long as they're kept refrigerated, preserved lemons should keep indefinitely.

BEST SHAKSHUKA

Steps:

• Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
• Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened.
• Add the spinach and stir until wilted. Make 3 to 5 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
• Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping.

SHAKSHUKA WITH RED PEPPERS AND CUMIN

Steps:

• Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
• Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.

SHAKSHUKA

Steps:

• Heat the olive oil in a large, lidded frying pan. Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Stir in the tomato or red pepper purée and cook for a couple more minutes until the paste starts to separate. Add the tomatoes with a splash of water.
• Simmer for 10 minutes, uncovered, until reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture - you don't want it runny, but it mustn't get too dry, either. Add another splash of water if necessary. When the sauce is reduced, stir in the herbs.
• Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny. Sprinkle over the crumbled feta. Serve with yogurt or labneh on the side.

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.