Post by Deleted on Feb 12, 2019 14:42:32 GMT -5
SHAKSHUKA FOR TWO #SUNDAYSUPPE
Serves: 2-3
INGREDIENTS
1/4 cup olive oil
1 jalapeno, stemmed, seeded, and finely chopped ( I omited used a pinch crushed red pepper)
1 small onion, sliced thin
4 cloves of garlic, crushed
1 Bell Pepper sliced thin
handful Kalamata oilves chopped
½ teaspoon cumin
1/2 tsp Pararika
pinch crushed red pepper
Kosher salt, to taste
1 14-ounce can whole peeled tomatoes, undrained( I used diced fire roasted tomato)
3-4 eggs
3 ounces feta cheese, crumbled
1 Tablespoon chopped flat-leaf parsley
Crusty bread or baguette, for serving
INSTRUCTIONS
Heat oil in a 8" skillet over medium-high heat. Add peppers and onions and cook until onions are softened, about 5 minutes. Add garlic, cumin, red pepper, a pinch of salt, and cook for an additional 2-3 minutes, stirring often.
Crush the tomatoes with your hands as you're adding it to the skillet. Add the remaining tomato juice from the can. Lower the heat to medium-low and let simmer until sauce thickens, about 15-20 minutes. If the sauce starts to get too thick, you can add about ¼ cup of water.
Crack eggs over the sauce so that it is evenly distributed. Cover and let cook until the yolks are just set, about 4-5 minutes
I cooked the eggs till the yolk was hard. I do not like runny eggs.
Serves: 2-3
INGREDIENTS
1/4 cup olive oil
1 jalapeno, stemmed, seeded, and finely chopped ( I omited used a pinch crushed red pepper)
1 small onion, sliced thin
4 cloves of garlic, crushed
1 Bell Pepper sliced thin
handful Kalamata oilves chopped
½ teaspoon cumin
1/2 tsp Pararika
pinch crushed red pepper
Kosher salt, to taste
1 14-ounce can whole peeled tomatoes, undrained( I used diced fire roasted tomato)
3-4 eggs
3 ounces feta cheese, crumbled
1 Tablespoon chopped flat-leaf parsley
Crusty bread or baguette, for serving
INSTRUCTIONS
Heat oil in a 8" skillet over medium-high heat. Add peppers and onions and cook until onions are softened, about 5 minutes. Add garlic, cumin, red pepper, a pinch of salt, and cook for an additional 2-3 minutes, stirring often.
Crush the tomatoes with your hands as you're adding it to the skillet. Add the remaining tomato juice from the can. Lower the heat to medium-low and let simmer until sauce thickens, about 15-20 minutes. If the sauce starts to get too thick, you can add about ¼ cup of water.
Crack eggs over the sauce so that it is evenly distributed. Cover and let cook until the yolks are just set, about 4-5 minutes
I cooked the eggs till the yolk was hard. I do not like runny eggs.