Israeli Shakshuka Skillet Poached Eggs With Salsa - cooking recipe

Ingredients
    1 1/2 teaspoons olive oil
    1 1/2 cups onions, chopped (1 medium onion)
    1 1/2 cups red bell peppers, diced (1 pepper)
    3 tablespoons jalapeno chile, chopped (1 chile)
    2 teaspoons garlic, minced (2 cloves)
    4 1/2 cups roma tomatoes, diced (8 tomatoes)
    1/2 teaspoon ground cumin
    salt and pepper, to taste (optional)
    1 tablespoon tomato paste
    4 large eggs
    3 tablespoons parsley, chopped (optional)
Preparation
    SAUCE:
    Heat oil in skillet over medium heat. Add onion and bell pepper, and saute 7-9 minutes.
    Add jalapeno and garlic, and saute 1 minute more.
    Add tomatoes and cumin, and season with salt and pepper, if desired. Cover and cook for 2 minutes.
    Uncover and cook 6-8 minutes, or until mixture thickens.
    Stir in tomato paste, and cook 1 minute more.
    EGGS IN SALSA:
    Reduce heat to low. Make 4 cavities in mixture with wooden spoon. Break 1 egg into small dish, and slip into cavity. Repeat with remaining eggs.
    Cover and cook 8-10 minutes, or until egg whites are set.
    Sprinkle with parsley, if using. Serve immediately.

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