Shashouka
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2⁄3 cup olive oil
- 1 3⁄4 lbs baking potatoes, peeled & diced into 2 pieces 1 red or 1 3/4 lbs yellow bell peppers, cut into 1/2 strips
- 1 green pepper, cut into 1/2-inch strips
- 1 medium onion, thinly sliced
- 3 canned Italian plum tomatoes, seeded & diced
- 1 small dried hot red chili pepper
- 6 basil leaves, chopped (or 1 tsp. dried, crumbled)
- 1⁄2 teaspoon salt
- 6 eggs, room temperature
directions
- Heat the oil in a heavy, large skillet over a medium-high heat.
- Add the potatoes, peppers and onion and stir for 3 minutes.
- Add tomatoes and stir 3 more minutes.
- Add the chili, the basil and the salt.
- Cover and continue cooking on a very low heat until all the vegetables are very tender, stirring several times during cooking to prevent the mixture from sticking, adding a bit of water if needed. You don't want this too watery, just a bit of free liquid. This could take up to about an hour.
- The recipe can be prepared up to one day ahead to this point; cool the vegetable mixture completely, cover and refrigerate. Reheat before continuing with the recipe.
- (You can remove the chili pepper at this point, or leave it inches If you leave it, it will make the dish hotter).
- Remove the hot pepper from the vegetable mixture right before adding the eggs.
- Taste and adjust seasonings if necessary.
- Break the eggs, one at a time, on top of the vegetable mixture so each egg is separate.
- With the heat at medium-low, cover and simmer until the yolks are covered with a thin white film, about 3 to 4 minutes, longer if you like your eggs more firm.
- Serve immediately.
- NOTE: Instead of the 3 canned tomatoes, you can used drained canned diced (about 1 to 1 1/2 cups). If using fresh tomatoes, I'd suggest adding a couple of tablespoons of tomato juice or water long with them to make up for the moisture in the canned.
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RECIPE SUBMITTED BY
I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.