Shakshuka – Secret Recipe Club

Shakshuka - via farmgirlgourmet.com

Today’s Secret Recipe Club reveal comes to you from Fried Ice & Donut Holes.  What a fun blog!  I was totally jonesin for cookies after perusing Melissa’s blog.  I knew I’d love her to bits when I noticed her tags.  You know…the list of keywords on most blog sidebars that displayed with different font sizes?  The bigger the font, the more recipes that correspond to that word.  Melissa’s – Baked Goods & Pasta.  Hello new best friend.  I heart you!

I looked around for quite some time and finally landed on Shakshuka.  Just like Melissa, I’ve always wanted to make it, but just never have.  Too many recipes in this world that I want to try and sometimes some of the most interesting get slipped to the back burner.  Well not anymore, this was our Sunday morning breakfast and the kids and hubs were pretty darned stoked.  They gobbled it up in fact.

You definitely need to go check out Fried Ice & Donut Holes and tell her that I sent ya!  Great foodie and a lot of fun to have gotten her as my Secret Recipe blog!

Shakshuka – Secret Recipe Club

Yield: Makes 4 Servings

Shakshuka – Secret Recipe Club

Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin.

Ingredients

  • cooking spray
  • 2 large onions, diced
  • 1 teaspoon ground cumin
  • 3 large sweet bell peppers (yellow, red, orange)
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • 2 tablespoons cilantro, coarsely chopped
  • 2 tablespoons Italian parsley, coarsely chopped
  • 28 ounce can crushed tomatoes
  • 1/4 teaspoon crushed red pepper flakes
  • salt and pepper, to taste
  • up to 1 cup of water (if needed)
  • 8 eggs
  • pinch of paprika
  • 10 Korean Chili Threads (optional)
  • shaved Parmesan (optional)

Instructions

  1. Spray a very large saute pan or skillet with cooking spray. Heat over medium-high heat. Add the onions and cumin and saute for 5 minutes. Add the peppers, brown sugar, bay leaves, cilantro and parsley, reduce to medium-low and continue to cook for 15 minutes.
  2. Add the tomatoes and season to taste with salt and pepper. If the consistency becomes too dry, add some of the 1 cup of water as needed. Continue to cook until the mixture becomes thick.
  3. Make wells and carefully break eggs into the wells. Sprinkle with salt, pepper, paprika and Korean chili threads. Cook over medium low heat for 10 minutes, or until the eggs are cooked to your liking. Serve immediately with shaved Parmesan cheese and more cilantro if desired.
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