Let me just start out by saying that I think this is my favorite egg dish. Which is strange since I don't like eggs. There's just something about the taste of them lately that's really been throwing me off. Maybe it's the heat of the desert or maybe I just grew out of eggs? But for some reason when I came across this recipe on The Family Kitchen, I quickly bookmarked it so that I could make it. And let me tell you, it tastes as good as it looks! So good, that as I type up this post, I'm eating it... again!
I followed the recipe, except for the parsley. I thought the recipe called for cilantro when I picked up the ingredients at the store. I figured, poblanos, tomatoes, eggs... cilantro! HaHa. I must say that cilantro works wonderfully with this dish. This recipe is uber simple to make. I made the sauce ahead of time and when the Mr. finally got home from work, I reheated it up, plopped in the eggs and within a matter of minutes, dinner was done! I must say that I love the flavors. I also toasted up slices of Italian bread to do along with it.
- 3 poblano, anaheim, or sweet red or yellow peppers
- 2 tablespoons olive oil
- 1 red onion diced
- 1 quart crushed tomatoes
- splash of red wine vinegar
- 1 tablespoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- big pinch red pepper flakes
- salt and pepper to taste
- 6 eggs
- 4 tablespoons creamy goat cheese
- fresh cilantro for garnish
- Roast the peppers over an open flame until the skin is blackened all over. Remove them from heat and close them in a paper bag so they can steam for 10 minutes. Take them out of the bag and pull off the skin under cold running water. Remove the stem and seeds and dice.
- In a deep 9” inch skillet, heat the olive oil over medium-high heat. Saute the onions for 5 minutes and then add the peppers and saute for another 3. Add the spices, salt and pepper, and cook for another minute. Then pour in the tomatoes and the red wine vinegar. Let the sauce simmer for 10 minutes until it has thickened a bit. Check the salt and acid levels.
- To add the eggs, crack each one into a small, shallow bowl and slide them into the tomato sauce one at a time. Cover the shakshuka and cook for 3 minutes, add the goat cheese in several dollops, and re-cover the skillet and continue cooking another 3 minutes. Spoon the shakshouka into bowls over big slices of toasted bread, and garnish with chopped cilantro.
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