Shasha Sauce Recipes
SHAKSHUKA
Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty, healthy and a breeze to make. It's a terrific one-skillet meal you can serve right from the pan and it lends itself to variation. Try this international superstar for breakfast, lunch or dinner.
Provided by Food Network Kitchen
Time 1h
Yield 2 servings
Number Of Ingredients 12
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.
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- First, remove the tops of yellow peppers and chop then in cubes small enough to be blended with other ingredients in a blender. Now put the peppers, garlic, mustard and vinegar in the blender in order to make a puree.
- Take a saucepan, keep it on high flame and pour the blended mixture in it. Boil this mixture along with sugar in the pan. After the mixture boils, bring the flame to low and simmer the mixture for 20 minutes.
- Take a bowl and combine flour and 1/4 cup water in it in order to make a paste. Stir in this flour mixture in the earlier prepared pepper mixture and let it simmer for 10 minutes. Keep stirring until thick. Remove from the flame and let the sauce cool. Refrigerate by transferring the sauce in a jar.
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