ShakshukaRecipe By: Kristen Eppich
Shakshuka, a dish of poached eggs stewed with tomatoes and peppers, is supposed to be spicy but not overly so. Because jalapeños vary in heat depending on the season, taste a small piece of your jalapeño beforehand to decide if you want to use 1 or 2 peppers.
- 1 28 oz. can good-quality whole peeled tomatoes
- 3 tbsp olive oil
- 1 cup sweet pepper, seeded and chopped (such as Cubanelle sweet pepper)
- 1–2 jalapeño peppers, seeded and finely chopped
- 1 cup onion, chopped
- 3 garlic cloves, thinly sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp sweet paprika
- 1⁄2 cup water
- Salt, to taste
- 6 eggs
- 1⁄2 cup feta cheese, crumbled
- 1 tbsp fresh parsley or cilantro, chopped
- Crusty bread
- In large bowl, pour in tomatoes and their liquid. Using fingers, crush tomatoes and set aside.
- Heat 12″ oven-proof skillet over medium-high heat. Add oil, peppers and onions and cook, stirring occasionally, until vegetables are tender and have taken on some color, about 5 minutes.
- Add garlic and cook 1 minute. Add cumin, coriander and paprika and cook, stirring constantly, for 1 more minute. Add water to deglaze pan, scraping up golden bits from bottom.
- In skillet, add crushed tomatoes and liquid and stir to combine.
- Bring to boil, then reduce heat and simmer, stirring occasionally, until stewed vegetables thicken slightly, about 10 minutes. Season with salt to taste.
- Arrange rack in upper third of oven and preheat broiler.
- Using spatula, pull aside some sauce to make a small divot. Crack 1 egg over divot and repeat with remaining 5 eggs, evenly distributing eggs in skillet.
- Transfer skillet to oven and broil for 2 to 3 minutes, or until egg whites are set and yolks are still runny.
- Sprinkle shakshuka with feta and parsley or cilantro and serve with crusty bread.