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Shakshuka: Baked Eggs in a Spicy Tomato Sauce

by on May 17, 2015
 

It was only ever a matter of time before this happened.

I’m glad I waited though ’cause I got to ‘launch’ my new cast iron skillet…and use my feta cheese (which had gotten lost somewhere in the treasure box that’s my deep freezer) . And flambe some of my green gin peppers.

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First tried in Dubai, this dish is somewhat like a deconstructed Nigerian omelette.

You start with a sauté of onions and peppers – I save time by using leftover sautéed peppers.

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Then I add some roughly tomatoes from a tin. Virtuous tomatoes. Honestly, not all that’s fresh is best. For some things, tinned tomatoes are perfect.

Next comes the flambé, because I want some heat and fire.

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Finally, a couple of fresh eggs cracked into small depressions made and then bunged in the oven for 7 minutes.

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Along with some pita bread.

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The eggs emerge set in delicious sauce. And are promptly topped with snipped cilantro.

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Doesn’t it look mighty delicious?

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Pita bread is cracked, broken as the entire family gathers around the table.

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The egg yolks aren’t as liquid as I would have liked – I left it a touch too long, but it’s for the best for the young ‘uns that surround me aren’t fans of runny.

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What a gorgeous, hearty, flavourful brunch of eggs. And vegetables.

Many thanks to Israel for this gift. And to you, The New York Times for the recipe.[wpurp-searchable-recipe]Shakshuka: Baked Eggs in a Spicy Tomato Sauce – – – [/wpurp-searchable-recipe]