Shakshuka Dericka Baked Eggs With Spicy Tomato Sauce Recipes
SHAKSHUKA (BAKED EGGS WITH SPICY TOMATO SAUCE)
Shakshuka means "all mixed up" in Hebrew and is one of the most popular breakfast dishes in Israel and at Sofra. Many countries in the Middle East and Eastern Mediterranean claim a version of their own, like Tunisian chakchouka, made with peppers and harissa, and a Moroccan version made with lamb sausage and harissa. The eggs are poached directly in the spicy tomato sauce, so it's important that the sauce is well seasoned and warmed before you add the eggs.
Provided by Ana Sortun
Categories Dinner Egg Tomato Herb Spice
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- To make the spicy tomato sauce, in a large saucepan over low heat, combine the olive oil, garlic, tomatoes, Maras pepper, and hawayej. Simmer until the tomatoes are soft and melted, about 15 minutes. It is important to cook the sauce slowly so the tomatoes are soft enough to puree but don't reduce too much. Set the sauce aside to cool slightly.
- Using an immersion blender and starting at low speed, puree the sauce, gradually increasing the speed as the mixture becomes smoother and resembles a silky tomato soup. Stir in the lemon juice and season with salt and pepper to taste. Cover and refrigerate up for up to 1 week or use immediately.
- When you are ready to make the shakshuka, gently reheat the sauce and pour it into a 9x13-inch glass baking dish or six soufflé ramekins or small cazuelas (4 to 5 inches in diameter and at least 1-inch high).
- To make in a 9x13-inch dish, first crack each egg into a small bowl or ramekin to ensure that the yolks stay intact. Using the back of a spoon, make a divot for each egg and slide it into the sauce, one at a time, so that it doesn't float on top; leave a little space between each egg.
- To make in individual baking dishes, set the ramekins onto a baking sheet. Ladle about 1/2 cup sauce into each dish and, using the back of a spoon, make a divot for the egg. To ensure that the yolks stay intact, first crack each egg into a small bowl or ramekin, then slide it into the sauce.
- Lightly season the eggs with salt and transfer to the oven. Bake until the egg whites are just barely set and the yolks are very loose, about 20 minutes.
- Remove the shakshuka from the oven. Scoop one egg on top of each pita bread and carefully spoon a generous amount of tomato sauce from the pan over the top of the egg. Place 1 teaspoon of zhoug on top of each serving and pass around additional zhoug at the table. If serving the shakshuka individually, top each shakshuka with 2 teaspoons of zhoug and serve them with a spoon and the bread on the side so that you can use the bread or spoon to scoop up the sauce. Serve immediately with additional zhoug.
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- Heat the oil on a high heat in a large oven-proof frying pan. Add the chopped onion with a pinch of salt then reduce the heat to low and allow the onions to cook slowly until golden and caramelised. Stir often to stop the onions sticking.
- Add the chopped peppers to the pan and stir fry with the onions for about 5 minutes or until softened. Stir through the garlic and spices for another 2 minutes.
- Blend the tomatoes and add to the pan, bring the mixture to a simmer then cook on the lowest heat for 20 minutes or until the sauce is thickened. Taste to check the seasoning and spiciness and adjust to your taste.
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- Measure all the spices into a small bowl: bay leaf, sugar (1 tablespoon), salt (1/2 teaspoon), Cumin (2 teaspoons), paprika (2 teaspoons), pepper (1 1/2 teaspoons), caraway seeds (1 teaspoon), and turmeric (1/2 teaspoon).
- Heat oil (2 tablespoons) over medium heat in a large pot or oven-ready skillet. Add onions and cook, stirring occasionally, until translucent, about 8 minutes. (don’t let them brown) Add bell pepper and jalapeno, and cook until softened, 4-5 minutes. Add tomato paste (4 tablespoons) and minced garlic (5 tablespoons) and cook, stirring, for a minute or two, until tomato paste is incorporated. Add canned tomatoes and spices. stir through. Turn heat down to a gentle simmer and cook, uncovered, for 15 minutes, stirring occasionally, until the sauce thickens. Mix in the chopped spinach and simmer for 5 minutes more to wilt the spinach. Remove the bay leaf. Sauce can be made ahead and kept in the fridge for 3 days or frozen for several months. Reheat sauce before proceeding.
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