Shakshouka - Modernized
From huminbrd56 14 years agoIngredients
- 4 eggs shopping list
- fresh flat leaf parsley, 1 small bunch shopping list
- olive oil shopping list
- 5 or 6 organic sweet cherry tomatoes, sliced in half shopping list
- 2 small or 1 large white onion or shallots shopping list
- 1 red pepper shopping list
- mushrooms shopping list
- black pepper shopping list
- salt shopping list
- mixed Mediterreanean herbs shopping list
- Optional: chile pepper shopping list
How to make it
- Chop the mushrooms, onions or shallots (shallots are best), red pepper, and parsley, placing them in separate small bowls.
- Add enough olive oil to a fry pan to cover the bottom and turn the heat to a medium flame.
- Add a small amount of the salt, pepper, and mixed herbs, along with the shallots or onions, some of the parsley, and the red pepper first, and cook until a bit browned.
- Add the mushrooms, tomatoes, and sprinkle some of the chopped parsley to the mix.
- Add some more salt (just a little), pepper, and mixed herbs, then let cook 2 to 3 minutes until the mushrooms are browned.
- Turn the flame down low, and gently crack the eggs and let them sit on top of the mix. Do not break the yolk.
- Sprinkle some more parsley on top.
- Put the lid on the pan and cook until the yolk of the eggs is done to taste.
- Sprinkle some more parsley on top of the eggs and serve with hot crusty bread. No butter is needed.
- You may have guessed by now that fresh parsley is essential to this recipe. Don't try to substitute dried parsley. The final result will suffer.
- Enjoy!
People Who Like This Dish 5
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