This looks a lot like the recipe I made earlier Morrocan Mexican Eggs. I can't wait to try this out. The writer, Gail, like this shakshuka, known in Italy as Eggs in Purgatory. Popular throughout the Middle East and good for any meal of the day.
Personally I made this with Adobo sauce and it was great. This is her recipe:
INGREDIENTS (6 servings)
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| Compare this to the other shashouka recipe |
2 Tbsp EVOO
1 small onion, cut into 1/2 inch dice
1 small fennel bulb, cored and thinly sliced
2 serrano chiles, seeded and chopped
1 jalapeno seeded and finely chopped
1 green bell pepper, diced
Kosher salt
2 garlic cloves, minced
1 Tbsp harissa* (I will probably use my ADOBO CHILE INSTEAD)
1 tsp sweet Spanish smoked paprika
One 28 ounce can whole tomatoes, chopped with their liquid
12 cup water
6 large eggs
2 Tbsp chopped parsley
1/2 cup crumbled feta cheese
DIRECTIONS: 191 CAL PER SERVING, SERVE WITH WARM PITA, 5 GRAMS FIBER 10 GRAMS PROTEIN
1. In a large skillet, heat the oil. Add the onion and fennel and cook over moderately high heat, stirring, until softened, 3 minutes. Add both chiles and the bell pepper and season with salt. Cook over moderate heat, stirring, until softened, about 8 minutes. Add the garlic, harissa and paprika and cook, stirring, until fragrant, 1 minute. Add the tomatoes and water and simmer over low heat until the sauce is thickened, 10 minutes.
2. Crack the eggs into the sauce. Cover and cook over moderately low heat until the whites are firm and the yolks are runny 5 minutes. Spoon the sauce and eggs into bowls and sprinkle with parsley and crumbled feta. Serve right away
*Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can.
For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies
For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies
For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies
For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 10-12 dried red chili peppers
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground caraway seeds
- 1/2 teaspoon cumin
Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
In a food processor combine chili peppers, garlic, salt, and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.
In a food processor combine chili peppers, garlic, salt, and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.
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