Shortcut 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.

SHORTCUT SHAKSHUKA

Steps:

• Preheat a large, deep skillet with a tight fitting lid over medium-high heat. Add olive oil. When shimmering, add onions and garlic, season generously with salt and pepper, and cook, stirring occasionally, until onion is softened and just beginning to turn golden on the edges, about 12 minutes. Do not brown.
• Push onions to the edges of skillet and add one tablespoon olive oil to the center. Add harissa paste to olive oil. Saute until fragrant and caramelized, about 3 minutes, stirring to incorporate the onion and garlic mixture. Add tomatoes and simmer until reduced and slightly thickened, about 15 minutes. Season to taste with salt and pepper.
• Reduce heat to low. Gently crack eggs into tomato sauce, forming a small well with a spoon for each egg to land. Season tops of eggs with salt and pepper, cover skillet, and cook until eggs are just set, about 5 minutes.
• Remove from heat (eggs will continue to cook in the sauce), and top with feta, cilantro, and a final drizzle of olive oil. Serve immediately, with toasted rustic bread on the side.

ISRAELI SHAKSHUKA

Steps:

• You need a large nonstick deep sauté pan that has a cover. Sauté onions in olive oil until opaque and tender.
• Add red bell pepper and continue sauteeing until it softens up.
• Reduce heat to low. Add the fresh chopped tomatoes, cook until they are breaking apart.
• With a slotted spoon, add the chunkiest parts of the contents of the "Pomi" - the majority of the sauce should remain in the carton. Add the jalapeno now also.
• Cook for 30-40 minutes, partially cover, and stir every once in a while. If it starts to look dry, add some of the sauce from the carton, slowly , as you need it. Add the salt and pepper - I like a lot because I love salt on tomatoes.
• The final product should be a thick sauce that just looks like a whole lot of tomatoes stuck together - with very little to no juice, that is about 1-1 1/2 inches high.
• Crack open the eggs on top of the shakshuka, one by one, giving each their own space. The whites should overlap, but the yolk should be spaced about 4 fingerwidths from each other. My pan can fit 6-8 eggs very comfortably.
• Cover tightly with a lid and simmer for 20 minutes.