Steps to Prepare Gordon Ramsay SHAKSHUKA - a Middle Eastern dish
by Clyde Olson
Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, shakshuka - a middle eastern dish. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
SHAKSHUKA - a Middle Eastern dish is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. SHAKSHUKA - a Middle Eastern dish is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have shakshuka - a middle eastern dish using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make SHAKSHUKA - a Middle Eastern dish:
Make ready 2 tablespoons olive oil
Take 1 large onion, chopped
Take 1/4 teaspoon fine sea salt
Make ready 3 cloves garlic, pressed or minced
Make ready 2 tablespoons tomato paste
Make ready 1 teaspoon ground cumin
Take 1/2 teaspoon smoked paprika
Get 1/4 teaspoon red pepper flakes (optional)
Make ready 1 large can crushed tomatoes
Prepare 2 tablespoons chopped fresh cilantro
Take 1 tsp Freshly ground black pepper
Take 5-6 large eggs
Make ready 1/2 cup grated cheese
Make ready As required Crusty bread or pita, for serving
Instructions to make SHAKSHUKA - a Middle Eastern dish:
Heat oil in a skillet(over medium heat. Once heated, add the onion and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.
Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.
Turn off the heat. Taste and add salt and pepper as necessary.
Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
Now cover the lid and keep the gas in simmer.Let the eggs get cooked.for about 10/12 mins.Keep checking in between.
They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan
Top with the grated cheese and fresh cilantro leaves.
Serve in bowls with crusty bread on the side.
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