Sunday, October 16, 2011

Shakshooka-- Eggs in tomato stew

For me, Shakshooka means Saturday morning breakfast. Other families got pancakes on the weekend as a treat. My family made a huge tray laden with cheeses, olives, my mothers bread and of course Shakshooka.    This recipe is pretty flexible and has some variations in terms of how its spiced. This recipe is the way my mother makes it, the way I learned to make it and one that I find is pretty basic and well liked. You'll note it calls for Cumin. Some people arent a fan of Cumin but in this recipe it disguises that ''egg'' taste aka Zifraa sometimes associated with eggs.

What you need:
-3 medium sized tomatoes
-2 Jalapenos
-2 pieces of garlic
-2 Tbls Olive oil
-5 eggs
- 1/2 teaspoon Salt
-1/2 teaspoon Cumin

What to do:
1. Dice tomatoes and quarter Jalapeno. If you would like to lessen the spice factor, deseed your pepper.
2. On medium-high heat, in a deep pan, put in olive oil, let it warm and drop in your peppers and let them sear a bit in the oil to infuse it with flavor. CAUTION: Seeds may pop in hot oil. 
3. Add tomatoes to the pan. Allow them to cook in the pan for about 3 mins before you add salt and cumin. (You want to wait because salt brings out the liquids and they will burn out too quickly. You need them for later. 

 4. Allow the tomatoes to cook for 4-5 mins, till they soften and make a stew.
5. Taking a spoon to push aside the tomato giving a ''resting spot'' for the egg, crack eggs into the pan, spacing them apart.
6. Lower the heat to medium-low and cover the pan with a lid till eggs cook to the desired consistency. Try not to remove the lid till needed.  When cooked, it should look like this.
7. Plate up and ENJOY!!

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