Shakshuka (Eggs Poached in a Spicy Tomato Sauce)
EQUIPMENT: 11¼-inch Sauté Skillet, Kitchen Machine food cutter
PREPARATION: 40 minutes – makes 4 to 6 servings
- 1 small yellow onion, chopped #2 cutting cone
- 2 Anaheim, or 1 Jalapeno pepper, seeded and minced
- 1 medium red pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons harissa paste, or 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon brown sugar
- 4 cups ripe tomatoes, or (28 ounce) can crushed tomatoes with juices
- 4 to 6 eggs
- ½ cup feta cheese, crumbled
- 1 tablespoon fresh chopped parsley (for garnish)
- Warm pitas, for serving
Heat 11¼-inch skillet over medium-high heat 300°F (150°C). Dry sauté onions and peppers, stirring occasionally, until caramelized golden brown, about 4 to 5 minutes. Add garlic, paprika, cumin, and brown sugar and sauté, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with ½-cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs evenly across sauce’s surface. Cover skillet, open the vent, and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.
To Serve; Sprinkle Shakshuka with feta and parsley and serve with pitas, for dipping