Shakshouka
Servings
4Serving size
1 cup sauce with 2 eggsThis recipe can easily be multiplied and the sauce keeps well. Reheat gently, then top with fresh eggs and broil per the directions. Serve with Brown Rice.
Serve with Brown Rice
Ingredients
| 1 tsp. Olive oil |
| 1 medium White onions (finely diced) |
| 1 clove Garlic, raw (minced) |
| 1 pepper Jalapeno pepper (finely minced) |
| 1 small Red bell peppers (finely diced) |
| 2 small whole (2-2/5 inch dia) Tomatoes (stemmed and chopped) |
| 2 15-ounce can No salt added diced tomatoes |
| 1/8 tsp. Cayenne pepper |
| 1 tsp. Paprika |
| 1/2 tsp. Ground turmeric |
| 1/4 tsp. Salt |
| 1 tsp.. Honey |
| 1/2 cup Water |
| 8 large Egg(s) |
Instructions
Add the olive oil and then the onions.
Cook for about 5 minutes. Stir frequently.
Add the garlic, jalapeno and red pepper.
Cook for about 2 minutes. Stir frequently.
Add the fresh and canned tomatoes, cayenne, paprika, turmeric, salt, honey and water.
Stir and when the sauce begins to boil ,cover and simmer for one hour. Stir occasionally.
Remove the lid and simmer for about 45 minutes.
When ready to serve preheat the oven to 325°F.
Divide the sauce between 4 shallow oven proof dishes.
Crack two eggs into each dish, on top of the sauce, and place the dishes in the oven.
Cook for about 15 minutes to the desired doneness of the eggs.
Serve.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I had a version of this in a Middle Eastern restaurant. It is a great dish and you can make a big pot of the sauce and reheat it later. Instead of brown rice, this would be great with drained and rinsed chick peas in the bottom of the dish (1/2 of a 15-ounce can per serving), topped with the sauce and then the eggs.