Today we discuss the general technique to Shakshuka perfection. First prepare the sauce and vegetable mixture. In today's example we used extra virgin olive oil, finely diced tomatoes, onion, zucchini, salt and pepper to taste and freshly squeezed lime juice. For an extra kick you can add diced jalapeño. Mushrooms and spinach are also favorites in this sauce. No tomato sauce. No sauce on hand doesn't mean you can't eat a piece of heaven. Add all ingredients to a heavy bottomed skillet and let simmer until fully cooked and the mixture is thick.
Next, with the back of a spoon create evenly spaced depressions for each egg you wish to cook. Crack the eggs individually into a glass or small dish and gently pour one egg in each space. Cover and simmer until the whites are done and the yolks are still runny. Serve with warm garlic toast or soft bread of your choice.
No comments:
Post a Comment