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Shakshuka - Eggs Poached In Spiced Tomato Broth
Heat oil in large, deep pan (like a wok or big sauté pan) over high heat until shimmering. Sauté onions and peppers over high heat until well browned and charred in spots. Try not to stir too much - they get color when they have longer exposure to the hot surface of the pan. Stir once, set a timer for four minutes, stir again, etc until brown. Meanwhile, pour the cans of whole tomato. . .
Prep Time: 00:20
Cook Time: 00:35
3 tbsp olive oil
1 medium onion, sliced
1 chili, mild to hot depending on preference, seeds removed, sliced thinly
2 cloves of garlic, sliced
2 tsp whole cumin seed
1 tbsp paprika
2 28oz cans of whole, peeled tomatoes
1 bunch cilantro, chopped
1 bunch flat leaf parsley, chopped
6 eggs, room temperature
good quality black olives
salt and pepper
crusty bread for sopping up sauce
1Heat oil in large, deep pan (like a wok or big sauté pan) over high heat until shimmering.
2Sauté onions and peppers over high heat until well browned and charred in spots. Try not to stir too much - they get color when they have longer exposure to the hot surface of the pan. Stir once, set a timer for four minutes, stir again, etc until brown.
3Meanwhile, pour the cans of whole tomatoes into a large bowl. Use your fingers to break them up into smaller chunks.
4Add garlic to the pan and stir until fragrant - about 1 minute.
5Add cumin seeds and paprika, stir until fragrant - about 1 minute.
6Add the crushed up tomatoes and stir to combine. Reduce heat to medium-low to keep the sauce at a simmer. Cover. Simmer for ten minutes.
7Season sauce with salt and pepper, add a handful of chopped cilantro and chopped parsley.
8For the eggs, make a small well in the tomato sauce near the outer perimeter and crack one egg into it. Lately spoon a little sauce over eggs whites.
9Continue to make wells around the pan, cracking eggs into the wells and spoon sauce over the whites until you have all six eggs in the pan.
10Cover and simmer for 5-7 minutes until whites are ... white.
11Top with a handful of feta cheese, olives, chopped parsley, chopped cilantro, cracked pepper and a drizzle of olive oil.
12Serve each egg with a generous portion of sauce and several slices of crusty bread
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