{"id":64828,"date":"2023-03-09T13:03:34","date_gmt":"2023-03-09T18:03:34","guid":{"rendered":"https:\/\/www.themainemag.com\/?p=64828"},"modified":"2023-03-09T13:03:36","modified_gmt":"2023-03-09T18:03:36","slug":"shakshuka","status":"publish","type":"post","link":"https:\/\/www.themainemag.com\/shakshuka\/","title":{"rendered":"Shakshuka"},"content":{"rendered":"
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Shakshuka is an easy, fragrant, and healthy breakfast dish. It\u2019s as simple as simmering tomatoes, onions, garlic, and spices and gently poaching eggs in one pot. Enjoy with pita or a baguette, plus, the aroma is certain to get your guests out of bed.<\/p>\n\n\n\n

Serves 4<\/em><\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

2 tablespoons extra-virgin olive oil
1 onion, chopped
2 green bell peppers, stems and seeds removed, chopped
2 garlic cloves, minced
1 teaspoon sweet paprika
\u00bd teaspoon ground cumin
1 teaspoon turmeric
Pinch of red pepper flakes
2 tablespoons tomato paste
5 ripe tomatoes, chopped
Salt and black pepper, to taste
6 eggs
1 cup crumbled feta cheese
\u00bc cup chopped fresh parsley, for garnish
\u00bc cup chopped fresh mint, for garnish<\/p>\n\n\n\n

Instructions<\/h2>\n\n\n\n

Place the olive oil in a large cast-iron skillet and warm it over medium heat. Add the onion and cook, stirring occasionally, until it has softened, about 5 minutes. Add the bell peppers and cook, stirring occasionally, until they have softened, about 5 minutes.<\/p>\n\n\n\n

Add the garlic, paprika, cumin, turmeric, red pepper flakes, and tomato paste and cook, stirring continually, for 1 minute. Add the tomatoes and bring the mixture to a boil. Reduce the heat, cover the pan, and simmer for 15 minutes.<\/p>\n\n\n\n

Remove the cover and cook until the shakshuka has reduced slightly, about 5 minutes.<\/p>\n\n\n\n

Season the shakshuka with salt and pepper. Using the back of a wooden spoon, make six wells in the mixture. Crack an egg into each well and sprinkle the feta over the shakshuka.<\/p>\n\n\n\n

Reduce the heat to a simmer, cover the pan, and cook until the egg whites are set, 6 to 8 minutes.<\/p>\n\n\n\n

Remove the pan from the heat, garnish with parsley and mint, and enjoy.<\/p>\n\n\n\n

Excerpted from Mediterranean: The Ultimate Cookbook<\/em> by Derek Bissonnette (Cider Mill Press, 2022). Reprinted with permission from the publisher.<\/strong><\/p>\n\n\n\t\t

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