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Shakshooka

Source of Recipe

(A Jewish/North African-Inspired Egg Dish)


Recipe Introduction

Makes 3 servings "Eggs are a main protein ingredient in Israel, and probably the most popular egg dish is Shakshuka. It is one of those ono-matopoeic Hebrew and North African words, meaning 'all mixed up.' Serve it for breakfast, lunch, or dinner.

List of Ingredients

2 tablespoons olive oil
1 medium mild white or sweet onion, such as Vidalia, diced
1-2 garlic cloves, finely minced
1 (14.5-oz.) can fire-roasted diced tomatoes, partially drained
1/2 teaspoon sweet or sweet smoked paprika
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
3 large eggs
2 1/2 ounces Cabot Garlic & Herb Cheddar or Seriously Sharp Cheddar, grated (about 2/3 cup), or a combination*





Recipe

1. Heat oil in medium skillet over medium-high heat. Add onion and cook, stirring, until translucent and beginning to color. Add garlic and cook for about 1 minute longer.

2. Add tomatoes, paprika, turmeric and cumin to skillet; reduce heat to medium-low and cook for several minutes until mixture is slightly thickened.

3. With back of soup spoon, make three slight depressions in tomato mixture; break one egg into each depression (some of white will spill out).

4. Cover skillet with lid or foil and cook until whites are just set, about 2 minutes. Break open yolks with fork to allow to spread; recover skillet and cook until eggs are cooked to desired degree of doneness, 1 to 2 minutes longer. Sprinkle cheese over eggs, recover skillet and remove from heat. Let stand until cheese is melted, about 3 minutes. Cut into 3 portions with spatula and serve