Have you done shakshuka yet? Here’s the recipe – Orange County Register

Shakshuka is a well-loved egg dish in North African and Middle Eastern cuisine. My friends Benjamin and Kathleen recently returned from a trip to Israel and gushed that they ate and fell in love with the dish many times on their trip. They found that the ingredients were a little different each time they had it.

Shakshuka is an egg dish made with onions, bell peppers, poblano and jalapeño chilies, feta cheese, and spices. (Photo by Cathy Thomas)
Shakshuka is an egg dish made with onions, bell peppers, poblano and jalapeño chilies, feta cheese, and spices. (Photo by Cathy Thomas)

According to cookbook connoisseur Ina Garten, the brew is popping up on menus across America. The egg component is easy because they’re poached in the flavorful mixture of tomato sauce, peppers, and onions. Most often, Garten serves it with toasted whole wheat flatbread.

Shakshuka with feta

Yield: 4 to 6 servings

INGREDIENTS

3 tablespoons good olive oil

1 1/2 cups chopped yellow onion (1 large)

2 cups chopped fresh fennel bulb, top and seed removed (1 medium)

1 orange or red bell pepper, seeded and cut into 1/2-inch cubes

1 poblano chilli, deseeded, cut into 1/2-inch cubes

1 jalapeño chilli, seeded, chopped (about 1/4 cup), see Cook’s Notes

1 tablespoon minced garlic (3 cloves)

1 teaspoon smoked Spanish paprika

1 (28-ounce) can diced tomatoes and juices

1/2 cup tomato passata or puree, such as pomi or tomato sauce

Salt and freshly ground black pepper

6 extra large eggs; see chef’s notes

5 ounces crumbled feta cheese

2 tablespoons roughly chopped fresh parsley

Wholemeal flatbread, toasted, for serving

Chef’s Notes: If you want a milder, less spicy twist, omit the jalapeño. I usually use large eggs and substitute the extra large eggs in this recipe so they have less time in the oven for the yolks to runny.

PROCEEDINGS

1. Set the oven rack to the middle position and preheat to 375 degrees.

2. Heat oil in a large (12 inch) ovenproof skillet over medium-high heat. Add the onion, fennel, bell pepper, poblano chilli, and jalapeño chili, if desired. Cook over medium-medium heat, stirring occasionally, until vegetables are tender and beginning to brown, 10 to 12 minutes. Stir in the garlic and paprika and cook for a minute.

2. Add diced tomatoes, tomato passata, 2 teaspoons salt and 1 teaspoon pepper. bring to a boil; Simmer over low heat for 15 minutes until sauce thickens, stirring occasionally.

3. Remove from the heat, carefully break the eggs, one at a time, into a small bowl and slide them onto the vegetable mixture. Scatter the crumbled feta over the vegetable mixture. Sprinkle with salt and pepper. Bake for 15 to 20 minutes, until the whites are set but the yolks are still runny. Sprinkle with parsley and serve from the pan with the flatbread.

Source: Adapted from “Ina Garten Cook Like a Pro” by Ina Garten (Clarkson Potter, $35)

https://www.ocregister.com/2022/11/08/quick-fix-have-you-made-shakshuka-yet/ Have you done shakshuka yet? Here’s the recipe – Orange County Register

Adam Bradshaw

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