Southwest Shakshuka
This recipe is so versatile, and is perfect for the at-home-chef with a passion for experimenting! The ingredients with a '*' indicate that these can be added or omitted as you desire, just add them after the onions! So easy. This recipe feeds about 2-4 people, at about 1-2 eggs each. I would only make at most 6 eggs to tomato ratio, though, so any more than that, make another batch.
Equipment
- stainless steel pan
- Spatula
Ingredients
- 6 eggs 4-6 depending on how many people
- 3 med vine-ripened tomatoes or 1 massive beefsteak tomato roughly chopped
- 1 small onion diced
- *1 cup mushrooms
- *1 bell pepper green
- *1 can corn drained
- *1 can black beans drained & rinsed
- 1 tsp olive oil extra virgin
- 2 Tblsp butter
- 3 cloves garlic minced
- ½ tsp Chili pepper
- 1 tsp curry powder
- ½ tsp paprika
- ¼ tsp ground pepper
- ¼ tsp ground tumeric
- ½ tsp salt
Instructions
- Add olive oil and butter to a large, stainless steel skillet. Set on high heat on the stovetop until the butter foams.
- Reduce the heat to medium, add the diced onion. Sauté until translucent. *Add any optional items now, sauté about 5 minutes.
- Add all tomatoes at the same time. Once the tomatoes start to break down and form a sauce, add all the spices and stir until incorporated - about 5 minutes.
- Taste your brilliant creation! Add more spices, if desired. (Try this dish again another day and use more adventurous spices, like coriander or cayenne pepper!)
- Using your spatula, create a little space, crack an egg, and drop it onto the space you created. Don't break the yolk.
- Put the lid on the skillet, and cook about 5 more minutes until the egg whites are bright white, but the yolk is still runny.
- Using your spatula, serve 1-2 eggs in a bowl. Enjoy!