Shakshuka

One of the greatest things about Philadelphia (besides the Eagles, "FLY, EAGLES, FLY!") is its dynamic and diverse food scene. Home to many of America's best chefs, including several James Beard Award winners, there is no short of amazing restaurants. My favorite Philly chef is Micheal Solomonov. He is the owner of Zahav and other delish spots around town. His use of Israeli food, spices, and technique has forever changed my palate and raised my expectations for exceptional food.  This recipe for Shakshuka is a take on a popular Israeli dish served at Solomov's Dizengoff restaurant. Using ingredients found in the pantry, this dish is easy to pull together and wonderful for anytime of day! Recipe adapted from Epicurious.

INGREDIENTS

  • 1 14oz can fire roasted diced tomato
  • 1  12oz can fire roasted red peppers, chopped
  • 1/2 large yellow onion, chopped
  • 2-3 garlic cloves sliced
  • 1 jalapeno, seeded and minced
  • 6 eggs
  • Salt to taste
  • Pepper to taste
  • 2 TBS fresh parsley minced

PREPARATION

  • Heat oil in a large skillet. Add onions cook over medium heat for 5-10 mins or until slightly translucent.Add garlic and jalapeno cook an additional 1-2 mins until all vegetables are softened.
  • Add chopped peppers and tomatoes. Season with salt and pepper to taste. Stir to combine. Reduce heat to low simmer and cook for 10 mins.
  • Use a large spoon, make a well near the edge of the pan and break an egg directly into it. Spoon sauce over the edges of the egg white leaving the yolk exposed. Continue until all eggs have been added. Season eggs with a small bit of salt and cover skillet. Reduce to lowest heat setting and cook until egg whites are barley set and yolks are still runny, 5-8 minutes.
  • Sprinkle with parsley. Top with olives and feta. Serve with toasted bread.

 

Breakfastcarmen JohnsonTomato, EggsComment