June 16, 2014

Shakshuka: Poached Eggs in Tomato Sauce

Shakshuka | hardparade.blogspot.com
I'm head over heels about eggs so I like finding new ways of cooking them. This traditional dish comes from many places but at its core, shakshuka is eggs poached in a fragrant tomato sauce. Usually, it's served for breakfast but I could eat this dish for every single meal! Serve it with pita bread for dipping and shoveling its goodness into your mouth. 

Recipe from Bon Appétit
Serves 4, PointsPlus: 9
Shakshuka | hardparade.blogspot.com
  • 1/4 cup olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 jalapenos, seeded, finely chopped
  • 1 15-oz. can chickpeas, drained
  • 2 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 28-oz. can whole peeled tomatoes and their juices, crushed by hand
  • Salt and pepper
  • 1 cup crumbled feta
  • 8 large eggs
  • 1 tbsp flat-leaf parsley, chopped
  • 1 tbsp cilantro, chopped
  • Warm pita bread for serving
Shakshuka | hardparade.blogspot.com

Preheat the oven to 425f and heat olive oil in a large, ovenproof skillet over medium-high heat. Add onion, garlic, and jalapenos, stirring occasionally until the onion is soft, about 8 minutes. Add the chickpeas, paprika, and cumin and cook for 2 more minutes
Shakshuka | hardparade.blogspot.com
Add the hand-crushed tomatoes and their juices, bring to a boil, reduce heat and simmer, stirring occasionally until the sauce thickens, about 15 minutes.
Shakshuka | hardparade.blogspot.com
Season with salt and pepper and sprinkle feta evenly over the sauce. Crack the eggs one at a time and place them in the sauce, spacing evenly apart. It's helpful to make small indentations where you want to put the eggs.
Shakshuka | hardparade.blogspot.com
Transfer the skillet into the oven and bake until the whites of the eggs are just set and the yolks are still runny, about 5-8 minutes. Garnish with parsley and cilantro, serve with pita bread!
Shakshuka | hardparade.blogspot.com
Shakshuka | hardparade.blogspot.com
 photo signature_zpsrlbicfqk.png

No comments:

Post a Comment

You're leaving me a comment? Thanks! I like hearing from you.