Shakshouka
"The important part is timing the egg so that it becomes the poached texture that you like. Walk away from the stove for too long to check email, and what you will have is a firm, boiled-like, yolk center. Become too impatient and turn off the heat too soon and you'll get egg whites that are too runny. So make it a few times to get a feel for how long it takes to make your poached eggs perfect. You can add so many other ingredients to it to hearty-it-up. I've seen versions with kale, chickpeas, and ground chicken...."
INGREDIENTS
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two - 14 oz. cans of crushed tomatoes or your favorite tomato sauce
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4 large eggs
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3 Tablespoons (45g) butter
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1 small onion (, minced)
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3 cloves garlic (, minced)
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1 Tablespoon (15ml) Worcestershire sauce
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1/2 teaspoon ground cumin
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1/4 teaspoon paprika
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1/2 teaspoon salt (, or to taste)
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1/2 teaspoon sugar
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1/4 cup (60ml) chopped parsley
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additional salt and pepper to taste
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grilled bread or toast ((for gluten free serve with gluten free bread))
Comments & Reviews
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