How To Cook ShakShuka?

Shakshuka is a hot tomato and poached egg dish from North Africa. It’s currently common all around the Middle East and has made it’s way to America, also. This is a tasty, spicy Mexican model with new eggs, chorizo, Cotija cheese, and cilantro. The eggs have been put into a bed of hot berries and cooked to perfection from the oven.

It’s ridiculously simple to create Shakshuka and to wash this up. It requires using one cutting board and also a single pan. It’s an excellent family fashion brunch dish. Based on how big your pan it is possible to create this dish for a big party of people also.

Serve this up savory egg dish using a massive chunk of crusty bread or any type of toast you’ve got available. It’s ideal for dipping into the hot tomato sauce.

The chorizo adds a lot of fantastic taste to the dish. It is possible to replace it with a different sausage if you want or include spices like cumin to the berries.

Required ingredients to prepare the shakshuka?

  • 1 tbps olive oil
  • 1/2 medium diced onion
  • 1/2 pound crumbled chorizo sausage
  • 1 (14-ounce) can diced tomatoes in sauce
  • 1 (8-ounce) can tomato sauce
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne powder
  • 4 eggs
  • 1/4 cup Cotija cheese (or other crumbled Mexican cheese like queso fresco)
  • 1 tablespoon chopped cilantro

How to prepare the dish easily?

  1. Preheat your oven to 450 F.
  2. In a large cast iron skillet heat 1 tablespoon of olive oil to medium-high heat. Add the diced onion and cook until soft, about five minutes.
  3. Add the crumbled chorizo sausage and cook until completely browned.  Drain excess oil if you wish, depending on how much fat was in the sausage.  Leaving some of the fat will add a lot of flavor to the dish!
  4. Add the diced tomatoes, tomato sauce, salt, and cayenne powder to the skillet.  Stir and cook for about 10 minutes on medium heat, until the tomatoes have been softened and the flavors have had a chance to blend.  Stir the mixture occasionally. You can cook this for longer if you wish.
  5. Make four wells in the tomatoes.  Crack one egg into each well.  Remove the skillet from the stove and place in your preheated oven on a middle rack.  Cook for about 10 minutes, or until the eggs have reached your desired doneness.  The shorter the time the runnier the yolk.
  6. Remove the skillet from the oven. Crumble the Cotija cheese over the top of the eggs. Sprinkle with the finely chopped fresh cilantro and serve immediately. Thick, crusty, toasted bread will complement the eggs perfectly!

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