SHAKSHUKA WITH FETA
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It's a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven's heat.
Provided by Melissa Clark
Categories dinner, weeknight, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
- Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 640 milligrams, Sugar 7 grams, TransFat 0 grams
TAKTOUKA
This is a delicious Moroccan cooked salad with tomatoes and peppers. It can be served warm or cold and can also work as a dip.
Provided by AlaskaPam
Categories Peppers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients in a large frying pan. Cook over medium to medium-high heat, stirring occasionally, for about 20 minutes, or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning.
- Smash the softened tomatoes with a spoon, and continue cooking for another 10 minutes, or until the liquids are reduced to oil. Cook until the salad is well-blended and can be stirred away from the sides of the pan.
- Serve taktouka warm or cold with crusty bread for scooping up the salad.
TAKTOUKA WITH BURRATA AND LIME-PARSLEY OIL
Taktouka is a Moroccan cooked salad traditionally made of bell peppers simmered in a tomato sauce that's seasoned with sweet paprika and cumin. The end result is a lightly fragrant and flavorful dish that is typically served with plenty of bread. Here, it is also served with burrata. Although the addition of the creamy cheese is not traditional, it makes taktouka a complete vegetarian meal. The optional addition of lime-parsley oil adds a touch of acidity and freshness.
Provided by Nargisse Benkabbou
Categories salads and dressings, vegetables, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a medium saucepan and add the chopped tomatoes, garlic, parsley, cilantro, paprika, cumin, salt, sugar and 2 tablespoons of water.
- Stir the ingredients together, cover the pan and cook over medium-low heat for about 15 minutes or until the tomatoes begin to soften. Stir occasionally to make sure they don't stick to the bottom of the pan.
- While the tomatoes cook, make the lime-parsley oil, if using: Combine the olive oil, lime zest and juice, granulated garlic, dried parsley, sugar and salt in a small bowl, stirring until the sugar is dissolved. Set aside until ready to serve.
- Uncover the pan and add the chopped peppers, and cover again until the peppers are just cooked, about 10 minutes. (They should hold their shape and have a light crunch). Taste the taktouka and add more salt if necessary.
- To serve, place the taktouka at the center of a rimmed serving plate. Place the burrata on top and drizzle the burrata with the lime-parsley oil, if using. Enjoy with lots of bread. You can make the taktouka in advance and serve it warm or at room temperature. If you make it in advance, keep it in a sealed container in the refrigerator.
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