Don’t know what to do with leftover salade cuite from the holidays? Make Shakshuka! If you don’t have already made salade cuite, I’ve included the full Shakshuka recipe below!⠀
Serves 1-2
INGREDIENTS
1/2 tbsp olive oil
1/4 medium onion, peeled and diced
1 clove garlic, minced
1/2 medium red bell pepper, chopped
2 cups ripe diced tomatoes, or 1 can diced tomatoes
1/2 tsp chili powder (mild)
1/2 tsp paprika
Pinch of cayenne pepper
Pinch of sugar (optional, to taste)
Salt and pepper, to taste
2-4 eggs
1/2 tbsp fresh chopped parsley (optional, for garnish)
Optional: feta or halloumi cheese
INSTRUCTIONS
1. If using pre-made salade cute, preheat oven to 375 F. Put tomato mixture in an oven safe or plate. Crack eggs, one at a time, directly over the mixture and bake in the oven for 8-12 minutes. Check after 8 minutes – eggs are ready once the white in opaque.
2. If making from scratch: heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté. Add the bell pepper, sauté for 5-7 minutes over medium until softened.
3. Add tomatoes to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka. Let the sauce reduce for a few minutes before cracking the eggs on top– then, cover the pan and cook the eggs to taste.
4. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Cover the pan. Allow mixture to simmer for 5 minutes, or until the eggs are cooked to your preference. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
5. Serve with warm crusty bread or pita that can be dipped into the sauce.
Enjoy!
xo
A