Saturday, May 8, 2010
Shakshouka is a Northern African dish that none of my friends have ever heard of. Crazy, eh? It's very easy and delicious. Ready for the easy tomatoes and eggs dish ever?
This is what you'll need per Smitten Kitchen:
5 or 6 eggs
28 oz can of tomatoes
5 Anaheim chilies (I only use one, because 5 seems to be a lot)
1 small yellow onion (I used 1/2 of a large onion)
5 cloves of garlic
1 teaspoon of cummin
1 tablespoon of paprika
1/2 cup of water
salt to taste
crumbled feta cheese
Easy enough? No?
First thing is food prep. So dice your onions and your peppers. The garlics get squashed and then sliced.
In a large pot or deep pan, heat some olive oil and add the peppers and onions. Stir occasionally until them turn slightly brown.
Notice how I did not use a pair of chopsticks to cook this time! I used a wooden spoon and was very disappointed with it. The pieces of onions and pepper kept getting stuck to the spoon.
Then I added the garlic, cummin, and paprika.
Cook until garlics turn soft and remember to stir to mix well.
Pour the tomatoes into a large bowl and crush it with your hands. When that's done, add the tomatoes and juices into the pan.
Also add in about 1/2 cup of water and stir occasionally. Add salt to taste. When all has thicken, add the eggs.
Fold the tomato sauces over the eggs so that they're all buried.
Cook for another 5 minutes or until the yolk is somewhat set.
Scoop the eggs and sauce out to the new bowl that your sister gave you and sprinkle crumbled feta cheese over to serve. I had my shakshouka with olive bread, but you can have it with pita bread! It was truly delicious and easy to make. Thank you Smitten Kitchen!