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Name: Shakshuka [Eggs Poached in Spicy Tomato Sauce]
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Israeli
Ingredients: .25 cup olive oil; 5 anaheim chiles or; 3 Jalapeno peppers; 1 small yellow onion; 5 cloves garlic crushed, then sliced; 1 teaspoon ground cumin; 28 ounce can whole peeled tomatoes; kosher Salt; 6 Eggs; .25 cup feta cheese; 1 tablespoon flat-leaf parsley chopped; pitas warm, for serving

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INGREDIENTS

.25 cup olive oil
5 anaheim chiles ; or
3 Jalapeno peppers
1 small yellow onion
5 cloves garlic ; crushed, then sliced
1 teaspoon ground cumin
28 ounce can whole peeled tomatoes
kosher Salt
6 Eggs
.25 cup feta cheese
1 tablespoon flat-leaf parsley ; chopped
pitas ; warm, for serving

INSTRUCTIONS

Shakshuka [Eggs Poached in Spicy Tomato Sauce]

Adapted from Saveur

Serves 4 to 6

1/4 cup olive oil

5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)

1 small yellow onion, chopped

5 cloves garlic, crushed then sliced

1 teaspoon ground cumin

1 tablespoon paprika

1 28-ounce can whole peeled tomatoes, undrained

Kosher salt, to taste

6 eggs

1/2 cup feta cheese, crumbled

1 tablespoon chopped flat-leaf parsley

Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

NOTES

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Shakshuka [Eggs Poached in Spicy Tomato Sauce]

.25 cup olive oil
5 anaheim chiles or
3 Jalapeno peppers
1 small yellow onion
5 cloves garlic crushed, then sliced
1 teaspoon ground cumin
28 ounce can whole peeled tomatoes
 kosher Salt
6 Eggs
.25 cup feta cheese
1 tablespoon flat-leaf parsley chopped
 pitas warm, for serving

Shakshuka [Eggs Poached in Spicy Tomato Sauce]
Adapted from Saveur

Serves 4 to 6

1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving

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Nutrition

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Serving Size: 1 Serving (369g)
Recipe Makes: 4 Servings

Calories: 193
Calories from Fat: 111 (58%)

Amt Per Serving		% DV

	Total Fat 12.3g	16 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 1.4g
Cholesterol 287.5mg		88 %
Sodium 242.1mg		8 %
Potassium 373.3mg		10 %
Total Carbohydrate 10.8g		3 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 9.2g
Protein 11.6g		17 %
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: 193

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