Food And Prop Styling By Renee Muller Photography By Moshe Wulliger
Plan Ahead Shakshuka
A family favorite, this is easily made in the morning if the vegetable-tomato sauce is prepared ahead. You can refrigerate the mixture for up to four days ahead of time. In the morning, just spoon some of the mixture into a ramekin, add an egg, top with your favorite cheese, and bake. The vegetable mixture can also double as a filling for an omelet, taking your morning eggs to the next level.
- 2 Tbsp olive oil
- 1 onion, finely diced
- 6 cloves garlic, minced
- 2 bell peppers, finely diced
- 1 large tomato, finely diced
- 3 Tbsp tomato paste
- 1 tsp salt
- 1 tsp sugar
- freshly ground black pepper, to taste(be generous)
- 6 eggs
- 1 cup feta cheese, crumbled (optional)
- freshly chopped parsley or chives, for garnish
Preheat oven to 450°F (230°C). Heat olive oil in a large frying pan and add the onion and garlic. Sautי over medium heat until softened. Add the peppers and tomatoes and cook, stirring constantly, until the vegetables have softened and blended together. Add the tomato paste and the seasonings. Stir for 1–2 more minutes until fully blended. Divide mixture evenly among 6 ramekins or disposable muffin tins. Crack one egg into each ramekin.
Top with some feta cheese, if desired, and cover well. Bake for 7 minutes. Alternatively, place the vegetables in an 8-inch (20-cm) baking pan. Make 6 holes in the mixture and pour an egg into each hole. Cover and bake for 7 minutes. Let sit on the counter to cool for a few minutes before serving.
(Originally featured in FamilyTable, Issue 674)