![]() Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes. Once shimmering, add the onion, bell pepper, and salt. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Serve with yoghurt or labneh on the side. Preheat the oven to 375 degrees Fahrenheit. ![]() Cover and cook for a 5–8 more minutes until the whites are just set and the yolks are still runny. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. When the sauce is reduced, stir in the herbs. Taste and add more salt and pepper if needed. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper simmer until tomatoes have thickened, about 10 minutes. Add another splash of water if necessary. Add garlic and cook until tender, 1 to 2 minutes stir in cumin, paprika and cayenne, and cook 1 minute. Add the onions and peppers and cook for about 10 minutes until the onions become soft and translucent. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. Heat olive oil in a large skillet over medium heat. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Simmer for 10 minutes, uncovered, until reduced a little. Stir in the tomato or red pepper purée and cook for a couple more minutes until the paste starts to separate. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Cook on a medium heat until just softened.Īdd the garlic and cook for a further 2 minutes. Add the onions and peppers and season with salt and pepper. Sprinkle with cilantro and serve with hot sauce.Heat the olive oil in a large, lidded frying pan. ![]() Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Gently crack eggs into skillet over tomatoes.This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat. Shakshuka originated in North Africa, and like many great dishes there are as many versions as there are cooks who have embraced it. The pan is moved into the oven to finish. ![]() First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. The pan is moved into the oven to finish. Divide among bowls and garnish each with cilantro leaves and a sprinkling of Aleppo pepper, if you like. (You don’t want to scramble the eggs here, but just break up the eggs into strands.) Cover and cook for 2 minutes, until the eggs set. In a thin stream, add half of the eggs to the soup, gently breaking them up with the whisk, then repeat with the remaining eggs. In a small bowl, beat the eggs with a whisk until combined.Be mindful that too much fenugreek turns a dish bitter. Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. You can also use about 2 tablespoons of fresh chopped fenugreek leaves if you have some, but do not use seeds or powder. The dried fenugreek leaves add depth, warmth and a distinct bittersweet fragrance. This version is made with lentils, potatoes and eggs, which are typically added at the end as a thickener, and is flavored with a hit of warm Aleppo pepper. I first tasted this North African dish, made from stewed tomatoes, onions, sweet peppers and plenty of spices, on a trip to Israel, where it’s extremely popular, and have been hooked ever since. Shakshuka, a Traditional Baked Egg Dish David Frank Melissa Clark shows how to make a classic Middle Eastern dish featuring a spicy tomato sauce with eggs baked on top. The rustic dish requires minimal ingredients and satisfies on cold winter days. One of the oldest dishes in the country’s cuisine, eshkeneh is simple, flavorful, nourishing and hearty. Somewhere between a soup and a stew, eshkeneh appears in various preparations throughout Iran.
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