Friday, November 25, 2011

Shaksuka (Eggs Poached in Spicy Tomato Sauce)

As I'm approaching the one year mark for posting anything on this blog, I've been feeling pressure to come up with a post. The problem is that I've been repeatedly cooking recipes from the blog, but I haven't been coming up with anything new. Then I had a craving for a stewy, spicy, yummy tomato and egg dish I had once at Eltana. But when I went there to have it, I was too early. Even though it has eggs in it, it's really a lunch or dinner dish. So, darnit, I had to come home and make my own version. Suddenly, a blog post was ready. The Eltana version has more vegetables than mine and it comes with a bagel to dunk in it. I think there are a ton of variation possibilities - add zucchini, eggplant, more spicy peppers, olives, artichoke hearts. It's so quick and easy.
P.S. Part of starting to post again is promising myself I won't skip a recipe just because I didn't get a great picture!

Shaksuka (Eggs Poached in Spicy Tomato Sauce)
serves 2

1 onion, diced
4 garlic cloves, minced
1 jalapeno
2 Anaheim peppers (or bell peppers if you can't find these)
1 1/2 T cumin
1 T smoked paprika (or substitute hot paprika)
pinch of cinnamon
1 bay leaf
1 14.5oz can of whole tomatoes
1 cup water
4 eggs
feta cheese for sprinkling
bread for dunking

  • Get the jalapenos and peppers ready by cutting off the ends and scraping out the seeds. Chop the  jalapenos tiny and the Anaheims just a little smaller than bite-sized.
  • Heat a couple tablespoons of olive oil in a wide, deepish pan. Saute the onion for a few minutes and then add the garlic. Let them cook until they're just turning brown.
  • Add the jalapenos and peppers and cook for a few minutes to soften them.
  • Add the cumin paprika and toast for a minute or two. If they start to stick too much, just skip to the next step.
  • Dump the liquid from around the tomatoes into the pan to stop the spices from sticking. Then squish up the tomatoes with your hands and add them in. You could probably really easily substitute canned tomatoes, but I haven't tried that yet.
  • Add the cinnamon, bay leaf, and water and simmer for about 15 minutes to get the flavors all together. If you need to splash in a little more water, that's no problem, just do it a bit at a time so it doesn't get too thin.
  • Crack each egg into the pan so they aren't touching. Put a lid on and let them cook for about a minute to set. Then I learned a great trick from my new favorite cookbook - use a soup spoon and baste the whites of the eggs with the sauce. This makes them taste better and set better.
  • The dish is done whenever the eggs are done to your liking. I don't like a really runny yolk so we let ours cook for about 10 minutes.
  • Serve sprinkled with feta cheese and with toasty bread for dunking in the sauce. It would probably be great over pasta too.
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