Ingredients kens amazing shakshuka poached eggs in spicy tomato ragout
1 1/2 tbsp olive oil
1 onion chopped
2 clove garlic minced
2 bell peppers chopped
12 tomatoes diced
3 tbsp tomato paste
1 tbsp chili powder
1 tsp cumin
2 tsp paprika
1/2 tsp pepper
1 salt to taste
1 cayenne pepper to taste
8 eggs or 1 per serving
how to make kens amazing shakshuka poached eggs in spicy tomato ragout
Heat large cast-iron skillet over medium, add Olive Oil. When hot, add chopped onion, minced garlic and sauté until onions just start to be transparent.
Add chopped bell pepper, sauté for 7 or 8 minutes.
Add tomatoes and tomato paste, cook for five minutes, stirring frequently.
Mix in spices, cook for five minutes, add salt and cayenne to taste.
Crack eggs directly into skillet, leaving space between them. Cover and simmer on Medium to Medium-Low for 12-15 minutes. Shakshouka done when eggs are over-easy.
Serve in a medium bowl with egg on top, garnish with a slice of soft white bread of you like, to sop up the sauce.
Comments
Post a Comment