SHAKSHUKA
Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty, healthy and a breeze to make. It's a terrific one-skillet meal you can serve right from the pan and it lends itself to variation. Try this international superstar for breakfast, lunch or dinner.
Provided by Food Network Kitchen
Time 1h
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
- Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
- Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.
CAJUN SHAKSHUKA
This recipe was inspired by a trip to Tunisia that I took while studying abroad in college. It was my first taste of Middle Eastern and North African culture, as well as of shakshuka, a favorite amongst the people I met. When I recreated this dish at home, I added andouille sausage -- which perfectly accentuates the other flavors while adding a Cajun flair.
Provided by Vallery Lomas
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- Heat a 12-inch cast-iron skillet over medium heat. Cook the sausage, stirring often, until the fat is rendered and the pieces are starting to brown, 3 to 4 minutes. Remove the sausage and discard all but 1 tablespoon of the fat.
- Add the butter to the skillet. Once it melts, swirl the fat and butter together. Add the onions, peppers, celery and garlic. Cook, stirring occasionally, until soft, about 15 minutes.
- Smear the tomato paste onto the skillet and cook, stirring, to caramelize the tomato paste and enhance its flavor, 1 to 2 minutes. Stir in the tomatoes and their juices. Stir in the Cajun seasoning, paprika and cumin and cook until fragrant, 1 to 2 minutes. Return the sausage to the skillet. Bring to a simmer, then cook on low until the sauce thickens, an additional 5 minutes.
- Burrow 4 little nests in the sauce, and then crack an egg into each. Transfer the dish to the oven, taking care to keep each egg in its little nest, and bake until the egg whites are set and the yolks are soft and gooey, about 10 minutes.
- Remove from the oven and serve over creamy Cheddar grits or toast.
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