Shakshuka
(from Amanda_Rose’s recipe box)
Prep time: 10 minutes
Cook time: 25 minutes
Serves 2 people
Categories: Middle Eastern, Vegetarian
Ingredients
- 1 1/2 tablespoons olive oil
- 1 small onion, thinly sliced (about 2/3 cup)
- 1/2 serrano pepper, minced
- Kosher salt and freshly ground black pepper
- 2 medium cloves garlic, minced or grated with a microplane (about 1 tablespoon)
- 1/2 tablespoon dried chili flakes
- 1/2 teaspoon cumin
- 1 (14-oz) can whole peeled tomatoes
- 4 eggs
- 1/4 cup packed cilantro, roughly chopped
Directions
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Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the onion and pepper and a pinch of salt, stirring until they soften, about 3 minutes. Add the garlic, chili flakes, and cumin, and cook, stirring, until fragrant, about 1 minute. Add the tomatoes, wait a few minutes for them to warm up then break them apart with a potato masher into rough pieces. Reduce to the heat to medium low and allow to cook and thicken for about 15 minutes. Season to taste with salt and pepper.
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Carefully break the eggs into the sauce, spacing them apart so they don’t overlap, lower the heat, cover and allow to gently cook until set to desired texture, 8 to 15 minutes. Sprinkle with the cilantro and serve with some crusty bread or warm pitas.