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Shakshuka

Buttah Butts

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Perhaps a bit more background on this dish?

JC :emoji_cat:
Here is a basic description.
This is very common on Mediterranean and African cultures with several different names and versions of it. I am Portuguese and we call It “eggs in purgatory”. The version my wife makes is a recipe she picked up while working at America’s Test Kitchen back in Massachusetts.
 

chopsaw

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The version my wife makes is a recipe she picked up while working at America’s Test Kitchen back in Massachusetts.
I saw that episode not to long ago . Looked fantastic , and so does yours . I would love that .
Nice post .
 

JC in GB

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Here is a basic description.
This is very common on Mediterranean and African cultures with several different names and versions of it. I am Portuguese and we call It “eggs in purgatory”. The version my wife makes is a recipe she picked up while working at America’s Test Kitchen back in Massachusetts.
Your wife worked at America's Test Kitchen? Wow, I am so very impressed. I love that show!

I would bet we could talk for hours about food prep. :emoji_laughing:

Thanks for the information. I am going to give this a closer look see.... :emoji_cat:
 

SmokinAl

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Never heard of it before, but it looks absolutely fantastic!
Would you mind giving us your version of the recipe, cause I would love to make it.
Al
 

Buttah Butts

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Here is my wife's recipe for the Shakshuka
Ingredients
5/6 slices of bacon-chopped
1- med onion diced
1- poblano pepper diced
2 - cloves garlic minced
1 - 28oz can crushed tomatoes (we use fresh tomatoes)
3/4 tablespoon smoked paprika
1/4 tablespoon sweet paprika
5-6 eggs depending on size of pan
salt and pepper to taste
sugar (optional)
thinly sliced shallot
feta cheese to sprinkle
Instructions
preheat oven to 375
Cook bacon in cast iron pan over med heat until crisp. Transfer to plate lined with paper towel
add onion and peppers to skillet and cook until onions are slightly translucent and peppers soften about 8 min
Add garlic and cook 1 min
stir in tomatoes, paprika, bacon, salt and pepper and bring to boil
if the tomatoes mixture is to acidic add a teaspoon + of sugar to your liking
Cook stirring occasionally until thickened about 5 min
remove from heat
Using back of spoon make 5 to 6 wells and crack egg into each well
Bake until eggs reach desired degree of doneness (about 15 min for soft yoke 20 min for hard yoke)
Once eggs are done remove and sprinkle feta & scallion
We love having this with a crusty hearty bread

Hope you guys enjoy it
 

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