• Bo7a@lemmy.ca
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    1 year ago

    I recently made my first shakshuka as well! So damn tasty.

    • LoneGansel@lemmy.worldOP
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      1 year ago

      I agree, and it’s full of vegetables! This ended up being 3 eggs, 2 tomatoes, 1/2 of a bell pepper, and 1/4 of an onion.

    • kosure@kbin.social
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      1 year ago

      It’s stupidly easy and works well with any sauce that you’re happy to dip bread in.

        • kosure@kbin.social
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          1 year ago

          Pan-fried eggs in sauce is a really versatile technique. I think what tried to say was that any quality of tomato sauce you like will work well to make a good shakshuka, from jarred to freshly made. But you can also use other sauces: green salsa, and pesto eggs are good too. I do like to have some kinda starch ready, if it’s saucy. Or just for runny yolks. Pita, tortilla, crusty loaf; whatever’s most appreciate

  • abrer@lemmy.one
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    1 year ago

    Any recipes you would recommend I start with? I’ve heard of but never tried this dish and I’d like to experiment :D

    • LoneGansel@lemmy.worldOP
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      1 year ago

      It’s so easy, and you can serve it directly from the cooking pan! :)

      • Bring a stainless steel or nonstick pan up to medium temp, then add in enough olive oil to coat the pan
      • Crank some fresh cracked pepper into the pan and fry for a minute or two
      • Dice 1/4 onion and cook it until it’s translucent
      • Dice 1/2 a pepper and cook until it’s softening
      • Quarter 2 tomatoes and add them to the pan.
      • Once they become soft, pull the skins off your tomatoes with tongs and mash the remaining flesh into a pulp
      • Toss in oregano and salt to taste.
      • Cook until things go from runny water to jammy sauce, about 5 minutes
      • Make divot in the sauce and crack an egg into each void, salting the eggs for taste
      • For set tops, cook the eggs covered for 3 minutes or so
      • Remove from heat when eggs are about halfway to your desired texture
      • Serve with parsley garnish and enjoy!