Tuesday, October 27, 2015

Shakshuka

This is a northern African dish.  You could eat this for breakfast or dinner, whatever suits you.

Yield: 5 servings 


Ingredients


  • Olive oil
  • 1 onion, diced
  • 1 tsp salt
  • 1 bell pepper, diced
  • 1 jalapeno, sliced
  • 1 can (15 oz) golden hominy, drained
  • Spices
    • 1 tsp cumin
    • 1/2 tsp paprika
    • 1/2 tsp curry powder
    • 1/2 tsp black pepper
    • 1/4 tsp cayenne pepper
  • 1 can (28 oz.) crushed tomatoes
  • 1/2 cup water
  • 5 eggs
  • Crumbled feta cheese

Directions


  1. In a large skillet, heat the oil over medium-high heat.  Add the onions and salt.  Sautee until they are clear, about 10 minutes.
  2. Add the two peppers and the hominy.  Cook until the peppers begin to soften.
  3. Add the spices and mix for 1 minute.
  4. Add the crushed tomoatoes and water.  Simmer over medium heat for about 15 minutes.  Add more water if it's evaporating too quickly.
  5. Using a tablespoon, make 5 indentations into the shakshuka.  Crack 5 eggs into the skillet, one per indentation.
  6. Cover and simmer until the eggs are cooked to your desired doneness, approximately, 5-10 minutes.
  7. Serve in a bowl.  Top with feta cheese and a side of toast.

Adapted from Food Wishes.








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