BEST SHAKSHUKA EVER

 

BEST SHAKSHUKA EVER
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FOR THE "SAUCE"
  1. 6 plum tomatoes, halved
  2. 1-2 cloves garlic
  3. 1 jalapeno (optional)
  4. 1 large (or 2 small) shallots
  5. 1 tsp salt
  6. 1 Tbsp extra virgin olive oil
FOR THE SHAKSHUKA
  1. 1 cup sauce/ 2 eggs
  2. (If you want 4 eggs, use two cups sauce)
  3. Salt and Pepper for seasoning
  4. OPTIONAL (but not necessary!) SHAKSHUKA ADDITIONS (for 4 eggs)
  5. 2 Tbsp. Bulgarian/ feta cheese
  6. 2 Tbsp. mozzarella cheese
  7. 2 tsp. zaatar
  8. 2 Tbsp. prepared tahini
  9. 1/4 cup chopped scallions
  10. fresh parsley or cilantro
Instructions
  1. FOR THE "SAUCE"
  2. Add jalapeƱo, garlic and onion to a food processor.
  3. Pulse until finely, finely chopped.
  4. Add everything else to the food processor and pulse until a not smooth but only slightly chunky sauce forms.
  5. Store "sauce" in the fridge for unto a week.
FOR THE SHAKSHUKA (for 4 eggs)
  1. Crack eggs and place in individual plastic cups or bowls.
  2. (This will help the process go faster when it is time to add the eggs. Also, it will prevent having any cracked yolks in your shakshuka)
  3. Heat a medium size skillet over medium high heat.
  4. Lightly grease the skillet and add sauce.
  5. Store for about 1 minute until sauce heats through and begins to simmer.
  6. Use a spoon or spatula to create a small well in the sauce and very gently drop an egg into it.
  7. Repeat that step until all your eggs have been added.
  8. Season the top of the eggs with a small pinch of salt and pepper (and any other spices you want to add)
  9. Immediately cover the pan for 2-3 minutes.
  10. If add cheese, keep the pan covered for a minute and a half, then sprinkle cheese on top, return cover and cook for another minute.
  11. This will allow the whites on top to cook faster, allowing the yolk to
  12. remain, oh so perfect!
  13. Drizzle with thin, if using and serve hot with some good crusty bread!
Peas, Love & Carrots https://peaslovencarrots.com/
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