Israeli Shakshuka Skillet Poached Eggs With Salsa |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Entered for safe-keeping. From June 2012 Vegetarian Times. Sauce can be made in advance, and reheated just before cooking the eggs. For brunch-style meal, serve with a few of these authentic accompaniments: pita bread, whole-grain bread, baguette, sliced tomatoes, sliced cucumbers, cottage cheese, goat cheese feta, cream cheese, yogurt, olives, fresh fruit, Zehug (hot pepper relish), Amba (pickled mango), jams and honey. Ingredients:
1 1/2 teaspoons olive oil |
1 1/2 cups onions, chopped (1 medium onion) |
1 1/2 cups red bell peppers, diced (1 pepper) |
3 tablespoons jalapeno chile, chopped (1 chile) |
2 teaspoons garlic, minced (2 cloves) |
4 1/2 cups roma tomatoes, diced (8 tomatoes) |
1/2 teaspoon ground cumin |
salt and pepper, to taste (optional) |
1 tablespoon tomato paste |
4 large eggs |
3 tablespoons parsley, chopped (optional) |
Directions:
1. SAUCE:.
2. Heat oil in skillet over medium heat. Add onion and bell pepper, and saute 7-9 minutes.
3. Add jalapeno and garlic, and saute 1 minute more.
4. Add tomatoes and cumin, and season with salt and pepper, if desired. Cover and cook for 2 minutes.
5. Uncover and cook 6-8 minutes, or until mixture thickens.
6. Stir in tomato paste, and cook 1 minute more.
7. EGGS IN SALSA:.
8. Reduce heat to low. Make 4 cavities in mixture with wooden spoon. Break 1 egg into small dish, and slip into cavity. Repeat with remaining eggs.
9. Cover and cook 8-10 minutes, or until egg whites are set.
10. Sprinkle with parsley, if using. Serve immediately.
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