Shakshuka, Moroccan Poached Eggs
- 3 tbsps olive oil
- 1 large onion, red or yellow, diced
- 5 -10 cloves of fresh garlic, freshly chopped
- 1 large red pepper, diced
- 1 inch of fresh ginger, peeled and finely chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 28oz. can of crushed tomatoes or tomato sauce (Otomat is great)
- 1 28oz. can of plain diced tomatoes
- 1 tsp -3 teaspoons chili powder, not the hot variety
- 1 tsp -3 teaspoons ground cumin
- 1 tsp tumeric
- 2 tsps dried oregano
- 6 farm-fresh eggs
- goat cheese
- fresh cilantro, chopped
- fresh scallions, green parts chopped
Preheat the over to 375 degrees.
In a large skillet, sauté the chopped onions in the olive oil. Add the garlic and cook until the vegetables are soft. Add spices and reduce heat and continue to cook for five minutes. Add tomatoes and continue to simmer, sitrring occasionally. Let ingredients cook down for at least an hour. Stir occasionally.
Using a large spoon, make 6 depressions in the hot tomato sauce and crack one egg into each one. Do the same with hunks of goat cheese if you like (although the goat cheese can be added when serving). Place in the oven and bake for 8 minutes, letting the eggs cook until the whites are set and hopefully, the yolks are runny. Remove from the oven and sprinkle with chopped cilantro and scallions. Serve immediately.
Pair with Semi-Dry Riesling.
