Ken's Authentic Shakshuka (Poached Eggs in Spicy Tomato Ragout). Great recipe for Ken's Authentic Shakshuka (Poached Eggs in Spicy Tomato Ragout). Simplify this recipe with canned tomatoes if you'd like. Qualifies as vegetarian with eggs only, but feel free to add sausages or ground meat.
Serve over basmati or sticky rice. Add more chili or cayenne for more heat. The James Beard and Emmy-nominated public television. You can have Ken's Authentic Shakshuka (Poached Eggs in Spicy Tomato Ragout) using 13 ingredients and 6 steps. Here is how you make it.
Ingredients of Ken's Authentic Shakshuka (Poached Eggs in Spicy Tomato Ragout)
- You need 1 1/2 tbsp of olive oil.
- You need 1 of onion, chopped.
- It’s 2 clove of garlic, minced.
- It’s 2 of bell peppers, chopped.
- Prepare 12 of tomatoes, diced.
- You need 3 tbsp of tomato paste.
- Prepare 1 tbsp of chili powder.
- You need 1 tsp of cumin.
- Prepare 2 tsp of paprika.
- You need 1/2 tsp of pepper.
- You need 1 of salt, to taste.
- You need 1 of cayenne pepper, to taste.
- Prepare 8 of eggs, or 1 per serving.
Chickpeas and Chard with Poached Eggs. You can cook the chickpeas a day or two in advance; pick up at the step where you sauté the onion and garlic. Whip the mixture well with a hand held electric blender (immersion blender) on low/medium. Churn in an ice cream maker according to manufacturer's instructions.
Ken's Authentic Shakshuka (Poached Eggs in Spicy Tomato Ragout) instructions
- Heat large cast-iron skillet over medium, add Olive Oil. When hot, add chopped onion, minced garlic and sauté until onions just start to be transparent..
- Add chopped bell pepper, sauté for 7 or 8 minutes..
- Add tomatoes and tomato paste, cook for five minutes, stirring frequently..
- Mix in spices, cook for five minutes, add salt and cayenne to taste..
- Crack eggs directly into skillet, leaving space between them. Cover and simmer on Medium to Medium-Low for 12-15 minutes. Shakshouka done when eggs are over-easy..
- Serve in a medium bowl with egg on top, garnish with a slice of soft white bread of you like, to sop up the sauce..
Add tomato, tomato sauce, paprika, oregano, mint, salt, pepper and lemon and cook for few minutes. Take the chicken out and wrap in foil to keep warm and moist. This India series organically evolved, to my delight, into an Indian street food and snack series. First was Kulsum's delciious Lentil Samosas, then Prerna's uber healthy, fermented Dosas and now Kankana's (@ kankanasaxena) wildly popular Indian street food the Papri Chat. I am going to start a new tradition on my first year blogiversary.