This is an interesting dish and usually not something I would make. But I thought it would be a pretty picture.
Shakshuka is a North African dish consisting of a tomato sauce with bell peppers and onions with harissa and some other spices like paprika and cumin. In which the eggs are poached. Who doesn't like a runny egg on their dishes these days?
I found it to be a very hearty dish, and I have seen many different variations of the dish.
This is a shareable for sure!
Shakshuka
I am starting with my sauce first:
Prep time:15 min.
Roasting time: 45-60 min. @ 350 degrees F.
Ingredients:
12-15 large plumb or Roma tomatoes
Olive oil
Salt & pepper to taste
2 Peppers (red & green) deseeded and cut in quarters
fresh flat or curled parsley(finishing touches)
4 garlic cloves
1 medium yellow or sweet onion
1/2 small can of tomato paste
2 tbsp. of honey
1 tsp. dried oregano
1/2 tsp. of garlic salt
2 tbsp. harissa
1 tbsp. ground cumin
1 tsp. paprika
feta cheese(finishing touches)
1-2 eggs per person (this dish can feed 4 to 6 people)
French crusty bread or flat bread
Directions:
You will need a large sheet tray and the oven heated up to 375 degrees.
cut the tomatoes in halves and lay them out on the sheet tray, seed side up.
add 4-5 garlic cloves, and quarter the peppers add them to the tray of tomatoes along with 1 large onion cut into quarters.
have your olive oil handy to drizzle over all the veggies, then salt and pepper them all.
Place your tray in the oven a cook for at least 45-60 minutes@350 degrees.
I find roasting them in the oven just brings out the tanginess in the tomatoes and of course the other veggies too!
cooking them longer is always good, the longer the better, but I usually just roast them for an hour.
Let me tell you, right now the house smells amazing!!
When the tomatoes, peppers and other veg are nicely roasted.
take them out of the oven.
place the tomatoes, onion and peppers into a blender and pulse leaving a few small chunks in the sauce.
squeeze in the roasted garlic and 1-2 tbsp. of tomato paste to the sauce
add to a sauté or cast iron pan and cook the sauce on low-med until nice and hot and all the flavors have married together.
make little divots with your spoon into the tomato sauce and add the eggs in covering up some of the whites with some tomato sauce.
top with a saucepan lid and keep close to your eggs. You want the yolks soft.
if your are using sliced rustic bread add olive oil to both sides of the bread then toast in the oven until toasty brown.
when your eggs are cooed with a soft yolk top with your fresh parsley or cilantro with the broken up feta.
there are so many different toppings you can add to this dish like olives, baby tomatoes, maybe some broken up fresh mozzarella or bogaccinni!
This is such a pretty dish and by adding your own spices, you can make it to your own specifications.
You will notice that I used oven safe dishes for my Shakshuka. After cooking the sauce on the stove I poured the sauce into my dishes and then added the eggs to my dishes. It took about 10-12 minutes@ 350 degrees f.
to cook the eggs the way I wanted. It is nicer to cook on stove top, but I chose to serve Shakshuka in this manner. Either way it was delish!
I would serve this dish as more of a lunch or brunch.
It's what I call comfort food! I would make it again! it's really easy. Let me know what you think?
The beautiful oven safe dishes and retro looking napkins I used were from: https://www.worldmarket.com/ .
Comentarios