Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Shakshuka
There’s something to be said about creamy, runny eggs and a spicy tomato sauce. It’s simple and quick to make and if you can get ready made naan or make naan ahead of time and re-heat it in the oven this is the perfect slightly fancy weeknight meal.
Heat oil in a 12-inch skillet over medium-high heat. Add chilies and onions and cook about 6 minutes until browned.
2
Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
3
Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
4
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture.
5
Sprinkle shakshuka with feta (or really any cheese would be nice) and parsley and serve with pitas, for dipping.
Heat oil in a 12-inch skillet over medium-high heat. Add chilies and onions and cook about 6 minutes until browned.
2
Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
3
Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
4
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture.
5
Sprinkle shakshuka with feta (or really any cheese would be nice) and parsley and serve with pitas, for dipping.
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