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Simple and Satisfying Shakshuka


Ingredients

2 plum tomatoes, peeled and divided

5 tablespoons olive oil, divided

½ yellow onion, peeled and halved

2 garlic cloves, roughly chopped

1 jalapeño-stemmed, seeded and roughly chopped

1 cinnamon stick

1 teaspoon cumin

One 28-ounce can whole San Marzano tomatoes, crushed by hand

Kosher salt, to taste

4 eggs

Cilantro leaves, for garnish

Pita, for serving

Directions

1. Preheat the oven to broil. Halve 1 of the plum tomatoes and place on a baking sheet. Toss with 1 tablespoon of the olive oil and the onion. Roast, turning as needed, until lightly charred, 7 minutes for the tomato and 12 minutes for the onion.

2. Roughly chop the remaining plum tomato. In a 12-inch cast-iron skillet, heat the remaining ¼ cup of olive oil over medium-high heat. Add the garlic, jalapeño, cinnamon stick and cumin, and cook until fragrant, 1 to 2 minutes. Add the roasted vegetables, the chopped plum tomato and the canned tomatoes, and bring to a simmer. Cook until the tomatoes have broken down and the sauce has thickened, 20 to 25 minutes. Season with salt.

3. Make 4 wells in the sauce and crack 1 egg into each. Season each egg with salt, then cover the pan and continue to simmer until the eggs are just set but still have runny yolks, 3 to 4 minutes.

4. Garnish with cilantro leaves and serve with pita.

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