Shakshuka(eggs in hell)
….When my daughter ANNE made this dish for brunch, it was the first time I ate it. My husband and I really enjoyed the novelty of egg dishes. It’s a common dish but we didn’t know this dish at that time. Frankly, the food that my husband and I eat made by ANNE is so delicious, probably because she puts her heart into it. As always, thank you. In such a good memory, no matter how I make the food, it can’t be tasteless. 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 feta cheese. First you make the sauce which comes together fairly quickly on top of the stove or baked, 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. Start your day off right with brunch on Saturday. This recipe is from @comble2.
Servings: 2–3
Time: 1 hour 10 minutes
Ingredients:
- 1 red bell pepper, peeled, took out seeds, and diced
- 2 jalapeños, peeled, took out seeds, and diced
- 300 g tomato, peeled and diced
- 1 onion, diced
- 200g canned whole tomato
- 1 Ts garlic, minced
- 3 Ts avocado oil
- 3–4 eggs
- parsley for garnish
- 40 g feta cheese
- 1 Ts cumin powder
- 2/3 Ts tomato paste
- 3–4 peperoncini
- 1 Ts muscovado
- 150 ml chicken broth
- 2/3 ts sea salt
Cooking Instructions:
- Burn the surface of the red bell pepper and jalapeños with a torch.
2. Wash them with running cold water to peel the surface. Set aside.
3. Heat a pan with medium high heat and add the avocado oil into the pan.
4. Add the onion into the pan to stir it until translucent for 3 minutes.
5. Add the red bell pepper and jalapeños into the pan to stir them until the moisture is gone.
6. Add the tomato, garlic, canned whole tomato, tomato paste, peperoncini, and muscovado into the pan to stir them until oil rises.
7. Add the sea salt, cumin powder, and chicken broth into the pan to boil. After boiling, turn off the heat.
8. Preheat the oven to 380F-390F. Cover the pan with cheminee(paper cover) on top(helps prevent impurities from entering the food).
9. Cook in a preheated oven about 30–40 minutes with a lid.
10. After 30–40 minutes, preheat the oven to 375 F and transfer the pan onto a counter.
11. Gently crack eggs into the pan over tomatoes(or use individual small pan).
12. Sprinkle some feta cheese and paprika powder on top of the tomato sauce.
13. Drizzle some olive oil on top of the shakshuka.
14. Cook in a preheated oven about for 7-10 minutes until eggs just set.
15. Turn off the oven heat and transfer the pan onto a counter. Sprinkle with parsley.
16. Serve it.
You can also view this recipe on instagram.
