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Archive for December 23rd, 2008

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One of my favorite Middle Eastern dishes is shaksouka, a tomato/egg dish cooked with herbs and spices. I’ve had it with the eggs scrambled in, but never with them floating on top, as in this really wonderful recipe. Enjoy!

Shaksouka (as seen on Serious Eats)

1 tablespoon olive oil

1 small onion, diced small

3 cloves garlic, roughly chopped

1 28-ounce can chunky crushed tomatoes

2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon paprika

1 whole small sprig fresh oregano

1/2 cup water

kosher salt and freshly ground pepper

4 eggs

Heat the olive oil in a large high-sided saute pan over medium heat. Add the onions and garlic and cook for about 5 minutes, until softened a little.

Add the tomatoes, cumin, coriander, paprika, oregano, and water. Stir to combine and then season the sauce to taste with salt and pepper. Bring to a boil, then reduce heat to a simmer, covered, for 25 minutes.

Uncover the pan and crack the eggs into the simmering sauce, one at a time, spaced a few inches from each other. Cover the pan again and continue to simmer for about 5 minutes (soft yolk) or until the egg whites are cooked and the yolk is set to your liking.

Ladle the sauce and eggs onto your plate; serve with freshly baked bread for sopping up the sauce and yolk. Serves 4.

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