Shakshuka Recipe
Ingredients:
4 Tomatoes, Peeled, Seeded and diced
1 Medium Onion, finely diced
2 Chilies of your choice, cutt in rings
3 Cloves of Garlic, crushed/minced
1 Red Pepper, diced
1/3 Cup of fresh herbs, your choice, chopped
2 Tbsp of Tomato Paste
1/2 tsp Sugar
1/4 cup of water
2 tsp garlic powder
1/4 tsp Cumin
1 Tbsp Consume
2 tbsp Sweet Paprika
5 and up to 8 Fresh Eggs
Preparing:
-Prepare a small pot of boiling water and a bowl with ice and water ("ice bath")
-Start by peeling your tomatoes, do this by making 2 slits on the bottom of each tomato in the shape of an "X", boil each tomato for about 15 seconds, or until the skin starts to peel back on it's own, right away remove the tomato from the boiling water and submerge it in the ice bath.
-The tomato peel should come right off. Once peeled, cut in 1/4's and de-seed the tomato by cutting out most of the middle, leaving just the tomato "meat"
-Dice the tomatoes up, place to the side
-Prepare the rest of your ingredients;
Building the sauce:
-Begin with a Stainless Steel skillet, the cast iron tends to leech metallic flavors when using acidic foods like tomatoes,
-Start by adding 2 Tbsp of oil, olive or neutral, to your skillet on medium heat
-Add the onions and sauté for a few minutes until they are soften and translucent around the edges
-Next, add your chilies and let them sweat along with the onion
-Add the garlic, continue sautéing
-Add your red peppers and cook for 3 more minutes
-Now, add the tomato paste, tomato paste will allow you to achieve that full tomato flavor without having to cook them for 2 hours
-Add a pinch of sugar, to calm some of the acidity and intensity of the paste
-Add the tomatoes and up to a 1/4 cup of water
-Cover and let simmer for 10 minutes on a low heat
-Remove cover, add your herbs and mix, cover again and cook for an additional 5 minutes
-Remove the cover and brings the eggs near you.
-Make small wells in the sauce for your eggs to sit in, do this with a spoon
-Gently add your eggs 1 at a time and make sure they are somewhat submerged in the sauce, this will achieve an even cook for the eggs,
-Cover and let cook on low flame for 5 minutes and up to 10 minutes depending how soft or hard you like the yolks
-Serve with toast, or pita or challah and a fresh salad. A perfect brunch
Thats it! Enjoy!
chef-ish?