How to Make Shakshuka (Poached Eggs in Tomato Sauce)
Serving: 6servings
Ingredients
½poundhalloumior paneer cut into slices (see notes for substitutions)
6tablespoonsof olive oil
1small white oniondiced
3garlic clovescrushed
1eggplantlarge, diced (about 3 cups)
1bell pepperdiced
4large tomatodiced (about 4 cups)
1 ½cuptomato sauce
1 ½teaspoonof kosher salt(or to taste)
¼teaspoonblack pepperfreshly-cracked, or ground, (or to taste)
½teaspoonred pepper flakesor paprika (or to taste)
½teaspooncumin powder(optional)
6large eggs
2tablespoonsminced parsleyor cilantro
Instructions
Step 1: Frying halloumi cheese
Pat dry the cheese to remove excess moisture. Heat half the oil over medium heat and pan-fry the cheese till it turns a golden color, turn and fry on the other side.Remove the cheese and let it rest on a paper towel to absorb excess oil.
Step 2: Cooking the vegetables
Add the remaining oil to the pan and stir in the onions. Cook stirring until the onions turn translucent. Add the garlic and eggplant and sauté for 30 seconds. Add bell pepper and tomatoes and mix well. Cook stirring until the tomatoes start releasing liquid.Add tomato sauce and a ⅓ cup of water. Lower the heat and simmer until the vegetables are cooked through but firm (about 4 mins). Season with salt and black pepper and red pepper flakes to taste, stir in cumin.
Step 3: Poaching eggs
With the back of a spoon, make small wells in the vegetables and tomato mixture, and gently pour the eggs into each well one by one.Cook until the egg white has set but the yolk remains runny.
Step 4: Serving
Sprinkle with the parsley and serve immediately, see serving suggestions below.