Shakshuka - Say It With Me Now

Shakshuka - Say It With Me Now -

This Shakshuka or if Shakshouka you prefer, is why I am so pleased that the show / blog / channel is called, "food Wishes." one-dish meal North Africa is so fast, easy and delicious, but it probably would not have occurred to me to make a video for it, unless someone sent me a request.

I always enjoy these types of recalls, and see " Shakshuka "in a subject line grabs your attention, but now I have a little problem. I can not stop to say. He basically replaced using profanity to me. Yes, now when I stub my toe, I shout "Shakshuka"

I know we made an inspiration Version Italian this idea, served in individual ramekins, but this is supposed to be original. The sauce is quite different, and I think more interesting. Peppers and mushrooms add another layer of flavor and seasoning is far more complex. Not to mention, a large pot of this is much more of a showstopper.

Just be sure to cook your sauce until the vegetables are nice and soft and sweet. I do not think you want crunchy onions and peppers in it, so take a little time base construction. You will also have to monitor the fluid level as it ferments, but is very easy to adjust by adding a little water or broth.

Once the eggs are, you can end up covered on the stove, or just pop the pan in a hot oven until cooked to your liking. I'm going to just set, and the advantage of this system is, if you do not want cooked, simply mix the egg into the hot sauce, and it will firm instantly.

No matter how you like your cooked yellow, it makes for an awesome breakfast, brunch, lunch or dinner. And if you are serving a large group, you can scale it to any size pan or baking dish. I really hope you "Shakshuka" Very soon. Have fun!

Ingredients for 6 small servings:
(one egg per serving as appetizer - double for a main course)

2 tablespoons of olive oil

1 large onion, diced

handful of sliced ​​mushrooms

1 teaspoon salt, plus more to taste

1 cup diced red peppers

1 jalapeno pepper, seeded and sliced ​​

1 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

28 oz (about 3 cups) crushed San Marzano tomatoes, or other high quality Italian tomatoes. Of course, you can use fresh tomatoes in season.

1/2 cup water or broth, or as needed

6 large eggs (or as many as you can fit in your pan)

crumbled feta cheese and fresh parsley to finish