Egg Recipe: Shakshuka
by sarahabest
We thought we have had eggs just about every way before, but it turns out we were wrong. A stray look at an old cookbook turned up a particularly interesting Tunisian dish called shakshuka. A few may know this dish as eggs in purgatory. What exactly is the dish? Shakshuka consists of eggs poached in a tomato sauce often with peppers, onions, and cumin. It's a dish that can be served with pita, or a good, hearty bread.
When serving the dish, the trick is to get the poaching time just right. The yolks should just be runny enough that they can be mixed in with the tomato sauce. If you'd prefer the eggs to be a little more runny than that, let the sauce reduce for a few minutes longer before cracking the eggs on top. Keep reading below for this fantastic dish...
INGREDIENTS
- 1 tablespoon Olive oil
- 1/2 medium white onion ; diced
- 2 cloves garlic ; minced
- 1 medium green or red bell pepper ; chopped
- 1/2 whole chilie pepper ; stemmed, de-seeded and minced
- 28 ounces tomatoes ; whole peeled
- 2 tablespoons Tomato paste
- 1 teaspoon Chili powder
- 1 teaspoon cumin
- 1 teaspoon Paprika
- 1/2 teaspoon tumeric
- pinch Cayenne pepper
- pinch sugar
- 5-6 eggs
- 1/2 cup feta cheese crumbles
- 1/2 tablespoon Fresh parsley ; chopped for garnish
- salt and pepper to taste
INSTRUCTIONS
1.In a large skillet or saute pan, heat the olive oil on medium-high heat. Add the chiles and onion, and saute, stirring occasionally, until soft and golden brown (about 6 minutes). Add the garlic, cumin, paprika, turmeric, cayenne pepper, and sugar, stirring frequently until the garlic is soft (about 2 more minutes).
2.Put the tomatoes and their liquid in a medium bowl, and crush with your hands. Add crushed tomatoes, and their liquid to the skillet along with 1/2 cup water. Reduce the heat to medium and summer, stirring occasionally, until thickened slightly (about 15 minutes). Season with salt and pepper to taste.
3.Crack the eggs over the sauce, evenly distributing the eggs across the sauce's surface. Cover the skillet and cook until the yolks are just set (about 5 minutes). Use a spoon to baste the whites of the eggs with the tomato sauce, being careful to not disturb the yolk. Sprinkle with feta and parsley. Serve with pita.
4.Enjoy!
NOTES
sarahabest
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (164g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 76 | ||
| Calories from Fat: 33 (43%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.7g | 5 % | |
| Saturated Fat 2g | 10 % | |
| Monounsaturated Fat 1.1g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 11.1mg | 3 % | |
| Sodium 167.6mg | 6 % | |
| Potassium 422.1mg | 11 % | |
| Total Carbohydrate 8.7g | 3 % | |
| Dietary Fiber 2.3g | 9 % | |
| Sugars, other 6.4g | ||
| Protein 3.5g | 5 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 76
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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