Shakshuka (Baked Eggs With Spicy Tomato Sauce)
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
46
Spice
57
Sweetness
51
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil4 tsps
Garlic (finely chopped)1.5 tsps
Lemon Juice (freshly squeezed)6
EggsDirections:
1
Stir in the lemon juice and season with salt and pepper to taste
2
Cover and refrigerate up for up to 1 week or use immediately
3
Preheat the oven to 350°F
4
To make the spicy tomato sauce, in a large saucepan over low heat, combine the olive oil, garlic, tomatoes, Maras pepper, and hawayej
5
Simmer until the tomatoes are soft and melted, about 15 minutes
6
It is important to cook the sauce slowly so the tomatoes are soft enough to puree but don’t reduce too much
7
Set the sauce aside to cool slightly
8
Using an immersion blender and starting at low speed, puree the sauce, gradually increasing the speed as the mixture becomes smoother and resembles a silky tomato soup
9
When you are ready to make the shakshuka, gently reheat the sauce and pour it into a 9x13-inch glass baking dish or six soufflé ramekins or small cazuelas (4 to 5 inches in diameter and at least 1-inch high)
10
To make in a 9x13-inch dish, first crack each egg into a small bowl or ramekin to ensure that the yolks stay intact
11
Using the back of a spoon, make a divot for each egg and slide it into the sauce, one at a time, so that it doesn’t float on top; leave a little space between each egg
12
To make in individual baking dishes, set the ramekins onto a baking sheet
13
Ladle about 1/2 cup sauce into each dish and, using the back of a spoon, make a divot for the egg
14
To ensure that the yolks stay intact, first crack each egg into a small bowl or ramekin, then slide it into the sauce
15
Lightly season the eggs with salt and transfer to the oven
16
Bake until the egg whites are just barely set and the yolks are very loose, about 20 minutes
17
Remove the shakshuka from the oven
18
Scoop one egg on top of each pita bread and carefully spoon a generous amount of tomato sauce from the pan over the top of the egg
19
Place 1 teaspoon of zhoug on top of each serving and pass around additional zhoug at the table
20
If serving the shakshuka individually, top each shakshuka with 2 teaspoons of zhoug and serve them with a spoon and the bread on the side so that you can use the bread or spoon to scoop up the sauce
21
Serve immediately with additional zhoug
22
Preheat the oven to 350°F
23
To make the spicy tomato sauce, in a large saucepan over low heat, combine the olive oil, garlic, tomatoes, Maras pepper, and hawayej
24
Simmer until the tomatoes are soft and melted, about 15 minutes
25
It is important to cook the sauce slowly so the tomatoes are soft enough to puree but don’t reduce too much
26
Set the sauce aside to cool slightly
27
Using an immersion blender and starting at low speed, puree the sauce, gradually increasing the speed as the mixture becomes smoother and resembles a silky tomato soup
28
Stir in the lemon juice and season with salt and pepper to taste
29
Cover and refrigerate up for up to 1 week or use immediately
30
When you are ready to make the shakshuka, gently reheat the sauce and pour it into a 9x13-inch glass baking dish or six soufflé ramekins or small cazuelas (4 to 5 inches in diameter and at least 1-inch high)
31
To make in a 9x13-inch dish, first crack each egg into a small bowl or ramekin to ensure that the yolks stay intact
32
Using the back of a spoon, make a divot for each egg and slide it into the sauce, one at a time, so that it doesn’t float on top; leave a little space between each egg
33
To make in individual baking dishes, set the ramekins onto a baking sheet
34
Ladle about 1/2 cup sauce into each dish and, using the back of a spoon, make a divot for the egg
35
To ensure that the yolks stay intact, first crack each egg into a small bowl or ramekin, then slide it into the sauce
36
Lightly season the eggs with salt and transfer to the oven
37
Bake until the egg whites are just barely set and the yolks are very loose, about 20 minutes
38
Remove the shakshuka from the oven
39
Scoop one egg on top of each pita bread and carefully spoon a generous amount of tomato sauce from the pan over the top of the egg
40
Place 1 teaspoon of zhoug on top of each serving and pass around additional zhoug at the table
41
If serving the shakshuka individually, top each shakshuka with 2 teaspoons of zhoug and serve them with a spoon and the bread on the side so that you can use the bread or spoon to scoop up the sauce
42
Serve immediately with additional zhoug