Shakshouka
Shakshouka is a delectable dish of poached eggs in a spicy tomato sauce. Despite its strange name, the dish is simple and straightforward to prepare. It's often made in a skillet with onions, tomatoes, and spices simmered till a lovely tomato sauce forms. The eggs are then poached in the tomato sauce until they are done. The meal can also include Merguez sausage. Although shakshouka is thought to have originated in Tunisia, the dish is now popular throughout North Africa and the Middle East.
Ingredients
- 2 tablespoons olive oil, 1 onion, chopped, 2 anaheim peppers, seeded and chopped, 1 jalapeño or habanero pepper, seeded and finely chopped, 1 (28-ounce) can diced tomatoes, 1/2 cup vegetable broth, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 6 to 8 eggs, 2 tablespoons chopped parsley 1/4 cup crumbled feta cheese
Instructions
- In a large, deep skillet, heat oil over medium-high heat. Add onion and peppers and cook until softened and beginning to brown, about 7 minutes. Add tomatoes, vegetable broth, cumin, paprika, oregano, and salt and pepper; simmer for 20 to 22 minutes or until thickened.
- Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more). Sprinkle with parsley and feta cheese and serve with warm pita bread.
