Shakshuka

By polloazul

Ingredients

• 4-6 eggs
• 4 tablespoons canola oil
• 1 large onion, diced
• 1 jalapeno or other green chili, sliced
• 2 garlic cloves, minced
• 2 medium/large tomatoes, diced
• 1 teaspoon curry powder
• Salt to taste
• 1 cup water
• Garnish: Handful cilantro leaves
• For serving: Baguettes

Details

Servings 4
Adapted from blogs.forward.com

Preparation

Step 1

In a large pan, heat up oil on low/medium heat. Add the onion to oil and saute for a couple of minutes. Add the jalapeno and garlic and keep sauteing for a few minutes longer until the onions are translucent and the mixture is soft. Stir once or twice. This process is very quick. No need to caramelize onions.

Stir in tomatoes to onion mix and cook for a few minutes longer until the tomatoes cook through and are super soft. Add curry powder and salt to taste and mix. Add water, bring to a bubble and reduce heat.

Crack eggs into curry sauce and let cook until desired doneness. If you like the poached eggs runny it should take few minutes. If you do not like your poached eggs runny, put a tight lid on your pot, and cook covered for a few minutes, until egg yolks firm up a bit. Garnish with a handful of cilantro leaves and serve with baguettes.

We traditionally have a few loaves of challah for Shabbat, but also a few baguettes handy on Fridays, for exactly the purpose of dipping the baguettes into the Indian shakshuka curry sauce and scooping the eggs, family style, directly from the pan, or on individual plates. We save the challahs for Shabbat dinner later that evening.

Read more: http://blogs.forward.com/the-jew-and-the-carrot/143120/#ixzz1Zkm0asim