Nov. 15th, 2009

richardf8: (Eating)
The shakshuka at Cafe Hillel leaves one feeling nostalgic, so I've been tinkering with the concept and after a couple of tries came up with this. It doesn't have much in the way of exotic spicing, but goes from kitchen to table with about 5 minute's knifework and 30 minutes stovetop.

Simple Shakshuka

One medium onion, medium dice.
1C Non-Green Bell Peppers, medium dice.
One Can (28 oz/800g) diced or crushed tomatoes.
A splosh of lemon juice (probably two Tbsp)
Four eggs.
One clove garlic, minced
One half tsp Salt
One half tsp Black Pepper
Olive or Grapeseed oil sufficient to saute in a 10" pan

Heat a 10" pan (I prefer cast iron for this) and add oil.
Saute the onions with the salt and black pepper.
As they become translucent, and the garlic, then the peppers.
Deglaze with the lemon juice, then add the tomatoes.
Simmer uncovered to reduce the liquid by about half.
Break the 4 eggs over the sauce and cover until eggs reach desired doneness (tradition dictates a set white with a runny yolk-about 4 minutes).

Serve with Pita or Challah. A garnish of steamed spinach creates a nice contrast on the plate

Serves 2. Parve.

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