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Have you made Shakshuka yet? Here’s the recipe – Daily News

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Shakshuka is an ever-so-popular egg dish in North African and the Middle Eastern cuisines. My pals Benjamin and Kathleen recently returned from a trip to Israel and raved that they had the dish many times on their journey and fell in love with it. They noted that each time they had it the ingredients were a little different.

Shakshuka is an egg dish made with onion, bell pepper, poblano and jalapeño chilies, feta cheese and spices. (Photo by Cathy Thomas)

According to cookbook maven Ina Garten, the concoction is popping up on menus across America. The egg component is easy because they poach in the spicy mix of tomato sauce, peppers, and onions. Most often Garten serves it with toasted whole wheat pita bread.

Shakshuka with Feta

Yield: 4 to 6 servings

INGREDIENTS

3 tablespoons good olive oil

1 1/2 cups chopped yellow onion (1 large)

2 cups chopped fresh fennel bulb, top and core removed (1 medium)

1 orange or red bell pepper, seeded and cut into 1/2-inch dice

1 poblano chili, seeded, cut into 1/2-inch dice

1 jalapeño chili, seeded, minced (about 1/4 cup), see cook’s notes

1 tablespoon minced garlic (3 cloves)

1 teaspoon smoked Spanish paprika

1 (28-ounce) can diced tomatoes and juices

1/2 cup strained or pureed tomatoes, such as Pomi or tomato sauce

Salt and freshly ground black pepper

6 extra-large eggs; see cook’s notes

5 ounces crumbled feta cheese

2 tablespoons coarsely chopped fresh parsley

Whole-wheat pita bread, toasted, for serving

Cook’s notes: If you wish a milder, less spicy version, omit the jalapeño. I usually use large eggs and substitute them for the extra-large eggs in this recipe, giving them less time in the oven so that the yolks are runny.

PROCEDURE

1. Adjust oven rack to middle position and preheat to 375 degrees.

2. Heat oil in large (12-inch) ovenproof sauté pan over medium heat. Add onion, fennel, bell pepper, poblano chili and if using, jalapeño chili. Cook over medium to medium-high heat for 10 to 12 minutes, stirring occasionally, until vegetables are tender and starting to brown. Stir in garlic and paprika and cook for one minute.

2. Add diced tomatoes, strained tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Bring to boil; lower heat to simmer for 15 minutes, until sauce thickens, stirring occasionally.

3. Off heat, carefully break eggs, one at a time, into a small bowl and slide them onto vegetable mixture. Drop crumbled feta onto vegetable mixture. Sprinkle with salt and pepper. Bake for 15 to 20 minutes, until egg whites are firm but yolks ad still runny. Sprinkle with parsley and serve from the pan with the pita bread.

Source: Adapted from “Ina Garten Cook Like a Pro” by Ina Garten (Clarkson Potter, $35)


Shakshuka is an ever-so-popular egg dish in North African and the Middle Eastern cuisines. My pals Benjamin and Kathleen recently returned from a trip to Israel and raved that they had the dish many times on their journey and fell in love with it. They noted that each time they had it the ingredients were a little different.

Shakshuka is an egg dish made with onion, bell pepper, poblano and jalapeño chilies, feta cheese and spices. (Photo by Cathy Thomas)
Shakshuka is an egg dish made with onion, bell pepper, poblano and jalapeño chilies, feta cheese and spices. (Photo by Cathy Thomas)

According to cookbook maven Ina Garten, the concoction is popping up on menus across America. The egg component is easy because they poach in the spicy mix of tomato sauce, peppers, and onions. Most often Garten serves it with toasted whole wheat pita bread.

Shakshuka with Feta

Yield: 4 to 6 servings

INGREDIENTS

3 tablespoons good olive oil

1 1/2 cups chopped yellow onion (1 large)

2 cups chopped fresh fennel bulb, top and core removed (1 medium)

1 orange or red bell pepper, seeded and cut into 1/2-inch dice

1 poblano chili, seeded, cut into 1/2-inch dice

1 jalapeño chili, seeded, minced (about 1/4 cup), see cook’s notes

1 tablespoon minced garlic (3 cloves)

1 teaspoon smoked Spanish paprika

1 (28-ounce) can diced tomatoes and juices

1/2 cup strained or pureed tomatoes, such as Pomi or tomato sauce

Salt and freshly ground black pepper

6 extra-large eggs; see cook’s notes

5 ounces crumbled feta cheese

2 tablespoons coarsely chopped fresh parsley

Whole-wheat pita bread, toasted, for serving

Cook’s notes: If you wish a milder, less spicy version, omit the jalapeño. I usually use large eggs and substitute them for the extra-large eggs in this recipe, giving them less time in the oven so that the yolks are runny.

PROCEDURE

1. Adjust oven rack to middle position and preheat to 375 degrees.

2. Heat oil in large (12-inch) ovenproof sauté pan over medium heat. Add onion, fennel, bell pepper, poblano chili and if using, jalapeño chili. Cook over medium to medium-high heat for 10 to 12 minutes, stirring occasionally, until vegetables are tender and starting to brown. Stir in garlic and paprika and cook for one minute.

2. Add diced tomatoes, strained tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Bring to boil; lower heat to simmer for 15 minutes, until sauce thickens, stirring occasionally.

3. Off heat, carefully break eggs, one at a time, into a small bowl and slide them onto vegetable mixture. Drop crumbled feta onto vegetable mixture. Sprinkle with salt and pepper. Bake for 15 to 20 minutes, until egg whites are firm but yolks ad still runny. Sprinkle with parsley and serve from the pan with the pita bread.

Source: Adapted from “Ina Garten Cook Like a Pro” by Ina Garten (Clarkson Potter, $35)

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