Israeli Shakshuka Skillet Poached Eggs With Salsa Recipes

Steps:

• SAUCE:.
• Heat oil in skillet over medium heat. Add onion and bell pepper, and saute 7-9 minutes.
• Add jalapeno and garlic, and saute 1 minute more.
• Add tomatoes and cumin, and season with salt and pepper, if desired. Cover and cook for 2 minutes.
• Uncover and cook 6-8 minutes, or until mixture thickens.
• Stir in tomato paste, and cook 1 minute more.
• EGGS IN SALSA:.
• Reduce heat to low. Make 4 cavities in mixture with wooden spoon. Break 1 egg into small dish, and slip into cavity. Repeat with remaining eggs.
• Cover and cook 8-10 minutes, or until egg whites are set.
• Sprinkle with parsley, if using. Serve immediately.

Steps:

• You need a large nonstick deep sauté pan that has a cover. Sauté onions in olive oil until opaque and tender.
• Add red bell pepper and continue sauteeing until it softens up.
• Reduce heat to low. Add the fresh chopped tomatoes, cook until they are breaking apart.
• With a slotted spoon, add the chunkiest parts of the contents of the "Pomi" - the majority of the sauce should remain in the carton. Add the jalapeno now also.
• Cook for 30-40 minutes, partially cover, and stir every once in a while. If it starts to look dry, add some of the sauce from the carton, slowly , as you need it. Add the salt and pepper - I like a lot because I love salt on tomatoes.
• The final product should be a thick sauce that just looks like a whole lot of tomatoes stuck together - with very little to no juice, that is about 1-1 1/2 inches high.
• Crack open the eggs on top of the shakshuka, one by one, giving each their own space. The whites should overlap, but the yolk should be spaced about 4 fingerwidths from each other. My pan can fit 6-8 eggs very comfortably.
• Cover tightly with a lid and simmer for 20 minutes.

Steps:

• Preheat oven to 400 degrees F.
• Lightly oil or spray a medium nonstick skillet with an ovenproof handle.
• Spoon salsa into the pan.
• Lightly press down salsa to make 4 evenly spaced shallow nests and break an egg into each.
• Add green onions and season eggs with salt and pepper.
• Bake about 15 minutes or until the egg whites are cooked and the yolks are still runny.
• Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more.
• Top with the cilantro and serve immediately.

Steps:

• Heat the olive oil in a large skillet. Add the garlic and sautee for about a minute, then add the tomatoes, jalapeno, paprika, and cumin. Cook, partially covered for about 15 minutes. Add tomato paste, kosher salt, and pepper, then cook for a further five minutes or so.
• Break the eggs into the tomato mixture. Cook, partially covered, until the egg whites are set (five minutes or so). Serve hot with unleavened bread, such as matzo.