RICHMOND, Va (WTVR) – Stephanie Ganz shared an Israeli-inspired dish, Shakshuka, using fresh poached eggs with seasoned tomatoes and peppers. You can find numerous recipes and cooking tips from Stephanie at http://www.stephanieganz.com/
The best of all possible brunch items – this versatile Tunisian-Israeli dish of eggs poached in a spicy tomato sauce is inexpensive and quick to make. Dress it up with chick peas, greens, and/or chunks of feta cheese.
- 2 tablespoons olive oil
- 1 medium onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 1 red bell pepper, diced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon crushed red pepper
- 3/4 teaspoon ground cumin
- 2 tablespoons harissa
- 2 (14-ounce) cans of diced or crushed tomatoes
- 4 eggs
- salt and pepper, to taste
- parsley (to garnish)
- bread (to serve)
- Heat oil in a cast-iron skillet. Saute onions, garlic, and bell pepper until soft. Add spices, and cook until fragrant.
- Stir in harissa and tomatoes, with their juice. Taste, and season with salt and pepper, as necessary. Allow to cook for 5-10 minutes.
- Make four indentations in the sauce with the back of a spoon, and pour a cracked egg in each one. Use the spoon to swirl some of the egg whites with the tomato sauce, keeping the yolk in tact. Cover, and allow to cook as desired, about 5 minutes. The yolk should still be runny to mingle with the sauce in the finished dish.
- Garnish with parsley, and serve with bread.