Smoked Spanish paprika kicks this traditional Tunisian dish up a notch.
Chakchouka
serves 2-4
3 T olive oil
1 onion, diced
2 red sweet peppers, diced
5 cloves garlic, minced
1 15oz can diced tomatoes (I love the flavor of fire-roasted here)
2 T tomato paste
1 T cumin
2 tsp smoked Spanish paprika
1 T prepared harissa
2 jalapeno peppers, minced
4 eggs
Heat olive oil in large deep skillet over medium heat. Add onions and cook for 2-3 minutes, or until onions are just beginning to get tender. Add red peppers and cook for an additional 5 minutes. Add garlic and saute just until the garlic is tender, but not browned. Add cumin and paprika; stir to combine. When the spices are incorporated, add the tomato paste. Stir the paste into the vegetable mixture and cook for 2-3 minutes, just until the paste begins to darken. Add canned tomatoes and harissa, stirring well.
Simmer mixture for 10-15 minutes, or until the peppers are very tender and the mixture has thickened slightly. Taste for salt, adding as needed. Stir in minced jalapeno peppers.
Then, using the back of a wooden spoon, make four indentations in the mixture Gently break the eggs into the indentations, leaving plenty of space between them. Cover the pan and allow to simmer for about 10 minutes until the eggs are set (whites should be cooked, but yolks still runny).
Serve in large shallow bowls with crusty French bread for dipping.
Get the full post Over at Burp!
Chakchouka
serves 2-4
3 T olive oil
1 onion, diced
2 red sweet peppers, diced
5 cloves garlic, minced
1 15oz can diced tomatoes (I love the flavor of fire-roasted here)
2 T tomato paste
1 T cumin
2 tsp smoked Spanish paprika
1 T prepared harissa
2 jalapeno peppers, minced
4 eggs
Heat olive oil in large deep skillet over medium heat. Add onions and cook for 2-3 minutes, or until onions are just beginning to get tender. Add red peppers and cook for an additional 5 minutes. Add garlic and saute just until the garlic is tender, but not browned. Add cumin and paprika; stir to combine. When the spices are incorporated, add the tomato paste. Stir the paste into the vegetable mixture and cook for 2-3 minutes, just until the paste begins to darken. Add canned tomatoes and harissa, stirring well.
Simmer mixture for 10-15 minutes, or until the peppers are very tender and the mixture has thickened slightly. Taste for salt, adding as needed. Stir in minced jalapeno peppers.
Then, using the back of a wooden spoon, make four indentations in the mixture Gently break the eggs into the indentations, leaving plenty of space between them. Cover the pan and allow to simmer for about 10 minutes until the eggs are set (whites should be cooked, but yolks still runny).
Serve in large shallow bowls with crusty French bread for dipping.
Get the full post Over at Burp!
2 comments:
This looks spicy and flavorful and full of nutrition. I adore eggs, so this would be a perfect meal after a long day at work. Thank you for sharing!
Ooh. Now that's a veggie dish I'll gobble. I love peppers and I love spice. The eggs on top really make it special.
I could never go veggie not because I think it's boring, but just because I have issues with the tastes and textures of many vegetables. Everything has to be prepared "just so" for me to enjoy it.
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