Shakshuka (Middle Eastern Poached or Baked Eggs)

The foremost parched foodstuff in the concern - Shakshuka! A Middle Orient and Northwards Individual saucer traditionally served up for breakfast or repast, this can be prefab altogether on the stove or fattened in the oven. Nonetheless, lolly for dunking/mopping is not elective.

And so many food stylist or food readying being scuttled off, and came back with a resolution now adoptive by substance stylists everywhere: pan fry the foodstuff sunny view up then slideway them into some sauce or container they were supposedly hardened in.

So yes, I sacrificed glaringly yellowness yolks to puddle this the way the instruction is statute. I did chouse a bit though- I carefully wiped off as such of the egg whites from the yolks before hot them.

Ingredients

1. 2 tbsp olive oil
2. 1 small red onion , peeled, halved and sliced
3. 1 garlic clove , minced
4. 1 small red capsicum (bell pepper) , halved lengthways and sliced into 0.5cm/1/4” strips
5. 1 tomato , diced
6. 400 g / 14 oz can crushed tomatoes
7. 1 tbsp tomato paste
8. 1/2 cup / 125 ml chicken or vegetable broth (or water)
9. 1 tsp EACH paprika and cumin
10. 1/4 tsp EACH black pepper and cayenne pepper (or other hot spice, adjust to taste)
11. 1/2 tsp salt
12. 4 eggs eggs (up to 6 eggs ok)
13. 2 tbsp fresh parsley or coriander / cilantro , roughly chopped
14. Pita or crusty bread, to serve

Instructions

1. Preheat oven to 180C/350F (if intending to bake them).
2. Heat oil in a medium size cast iron skillet over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent.
3. Add capsicum, cook for 1 minute. Add diced tomato, cook for 2 minutes until broken down and it becomes a bit pasty (see video).
4. Add canned tomatoes, tomato paste, broth, paprika, cumin, salt and pepper. Mix to combine well.
5. Lower stove to medium low and simmer for 5 minutes until just thickened enough to make indentations (don't want dry sludge, needs to still be saucy).
6. Make indentations in the mixture and carefully crack the eggs in. Leave to cook for 1 minute until edges of whites are set (Note 1).
7. Transfer to oven and bake for 7 to 12 minutes until whites are just set but yolks are still runny (or to your taste). OR cover with lid and steam on stove for 3 minutes (runny yolks), or just simmer them without a lid.
8. Remove from oven/stove and serve immediately, scattered with the coriander or parsley. Serve with crusty bread, or pita bread.

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