I was originally drawn to this recipe by a photo in House and Home March 2011, page 118, but was really disappointed at the lack of pizazz in the actual recipe, so I found one on-line more to my taste. Of course, I had to alter it! Original Shakshuka recipe can be found at this link.
Makes 2 moderate servings
Ingredients:
- 1 tbsp EVOO
- 1/2 sweet onion, finely chopped
- 1/2 sweet red pepper, finely diced
- 2 cloves garlic, finely chopped
- 1/2 tsp turmeric
- 1-2 tsp cumin
- 1/2 tsp sweet paprika (I used roasted habanero pepper)
- 1/2 tsp smoked paprika
- 1 tsp cayenne pepper, or to taste
- 1 cup of POMI chopped tomatoes (we have found this has the lowest in sodium)
- 1 tbsp of tomato paste
- 1/4 cup low sodium vegetable or chicken stock (and possibly more, depending on how much the sauce cooks down)
- 2 large Eggs
Garnish
- 2 tsp fresh cilantro, finely chopped
- 1 green onion, finely chopped
Preparation, make sauce ahead 1 day:
- In an large dutch oven heat oil and fry onions until translucent.
- Add to onions the red peppers and garlic. Add all of the spices and heat just until you can smell the aroma (careful, the paprika burns very quickly)
- Add tomatoes and stock to onion mixture and mix well.
- Add the remaining ingredients, but not the eggs.
- Cook over medium heat for 10-20 minutes until this mixture has reduced. If it reduces too quickly, add more stock.
- The sauce is ready when the tomatoes have reached a beautiful dark red colour. Set aside one day.
Directions:
- Pre heat oven to 500° F. Pre heat ramekins. While oven is heating, warm up the tomato sauce until it bubbles.
- Evenly divide the tomato sauce into 2 medium ramekins (I used Le Creuset mini casseroles). Return to oven and heat until sauce bubbles.
- Create a divot on one side of the tomato sauce in each ramekin, break one egg into each ramekin.
- Place the ramekins onto a cookie sheet and cover with foil or the Le Creuset mini casseroles’ lid.
- Bake in a preheated oven 2-4 minutes, depending on how cooked you like your eggs.
- Serve one ramekin per person, garnished with green onions and cilantro. A dollop of sour cream, crème fraiche or yogurt might also be nice. Also make sure you have toast points to dip into the yolks!
[…] recipe can be found here. Shakshuka recipe can be found here. I made the BBQ sauce on the fly, so there is no […]
LikeLike
[…] would totally spread this over my Heuvos Rancheros, Shakshuka or even in Pulled Pork. Or add it to a BBQ sauce for the pulled pork to make it even more awesome […]
LikeLike
Thanks for the recipe! I will probably be trying this out tonight with some nice wine. It looks like a great combination of spices.
LikeLike