Shakshuka For Two Recipes

EASY SHAKSHUKA RECIPE

Steps:

• Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
• Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
• Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
• Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
• Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.

SHAKSHUKA FOR TWO

Steps:

• Combine yogurt sauce ingredients in a small bowl and refrigerate while you cook the shakshuka.
• Squish the tomatoes in a large bowl or zip them up in a food processor (or buy canned crushed tomatoes).
• Heat olive oil in a skillet over medium heat.
• Add onion (and a pinch of salt) and saute 2 minutes.
• Add peppers (and a pinch of salt) and saute 2 minutes.
• Add zucchini (and a pinch of salt) and saute 2 minutes.
• Add red pepper flake and saute 1 minute.
• Add garlic and saute 30 seconds.
• Add cumin, turmeric, and black pepper and saute for 1 minute.
• Deglaze with veggie broth, scraping up anything that browned on the bottom.
• Add tomatoes to the pan and stir everything together.
• Add miso paste, sambal olek, and brown sugar and stir.
• Turn heat down to medium/low and let simmer, unovered, for 10 minutes.
• Turn heat all the way down to low. Make a well in one corner of the pan with a wooden spoon. Crack an egg into a bowl and pour it into the well. Repeat with the other 4 eggs.
• Cover pan with a lid (or aluminum foil if you don't have one like us) and cook 5-7 minutes until eggs are cooked but still runny.
• Remove pan from heat. Crack some fresh pepper on top. Sprinkle with cheese and parsley. Pour a little yogurt sauce on top and then serve the rest on the side.
• Also serve with crusty toasted bread.

SHAKSHUKA

Steps:

• Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
• Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
• Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.

SHAKSHUKA

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes., With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. Sprinkle with cilantro; serve with pita bread.