Shaksouka
Spice mix:
2 teaspoons cumin
1 1/2 teaspoons ground coriander
1 teaspoon oregano
1/2 teaspoon paprika
Ingredients:
3-4 Tablespoons olive oil
1 onion, chopped
3-4 cloves garlic, minced
1 28-ounce can crushed tomatoes
about 3/4 cup water
4-6 eggs
Directions:
1) Saute onion and garlic in oil for 1-2 minutes on medium-high heat. Add spice mixture, reduce heat to medium, combine well and continue to saute until onions are softened.
2) Add crushed tomatoes and water, stir and bring to a low boil, and then simmer for 20 minutes.
3) Gently crack eggs into sauce (do not stir once you've added the eggs!) and simmer for another 5-7 minutes, or until eggs are done to your liking. Serve immediately with rice, couscous or bread.
Serves 3.
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Recipe Notes:
1) This recipe is so simple that it doesn't even have any recipe notes. Enjoy!
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I'm a long-time reader but this may be my first comment -- just wanted to say that I'm very excited about your Recipe-a-Day series, and tried this one last night. It was fantastic, except that the egg-whites were still transparent after so long that I started to worry that the sauce would burn onto the pan. So I sort of mixed the eggs in gently, leaving them in relatively big blobs, and that worked out fine.
ReplyDelete...And I'm realizing now as I write this that I did "get creative" with the recipe, cooking down 8oz of mushrooms with the onion before adding the canned tomato. So having more solids in the pan might have affected how the eggs cooked?
Served this over quinoa (plain quinoa, but I was inspired by your lemon-lime quinoa post -- will have to try that one soon, too) with pan-roasted Brussels sprouts on the side. Very nice!
LK03, how long was "so long"? The eggs should have been fully cooked in 10 minutes or so for sure if you had the sauce at a good simmer.
ReplyDeleteAlso, thanks for the feedback on my month of recipes--glad you're enjoying it!
DK
Hmm, I didn't time the eggs precisely, just kept an eye on the clock. But it was definitely in the ballpark of 7 minutes, and the whites were still entirely transparent. I would have been happy just to keep waiting except that I was worried that the tomato sauce was starting to burn on to the bottom of my (stainless steel but not super-heavy) cooking pot -- and sure enough, it turned out that it had (though just a little bit).
ReplyDeleteIt's hard to diagnose from here what the issue was, but here's a suggestion: try bringing the sauce to a more aggressive simmer before adding the eggs. Make sure everything in the pot is really, truly, fully heated to the boiling point. Again, I'm guessing here, but it sounds like you might have not heated the tomato sauce thoroughly enough, so perhaps there were "cool zones" in the sauce, which might have led to less thoroughly cooked eggs.
ReplyDeleteDK