Big Brunch Shakshouka.
You can Cook Big Brunch Shakshouka using 15 ingredients and 8 steps. Here is how you cook it.
Ingredients of Big Brunch Shakshouka
- Lets Go Prepare 1 Tablespoons of oil.
- It's 1/2 of a medium onion, chopped.
- What You needis 1/2 of a red bell pepper, cored and chopped.
- Lets Go Prepare 1 of jalapeño, minced.
- It's 4 of large cloves garlic, chopped.
- It's 2 Tablespoons of tomato paste.
- What You needis 2 teaspoons of dried oregano.
- Lets Go Prepare 1 teaspoon of paprika.
- Lets Go Prepare 1/2 teaspoon of cumin.
- Lets Go Prepare 1/4 teaspoon of black pepper.
- Lets Go Prepare 1 (28 oz.) of can crushed tomatoes.
- What You needis 1 cup of unsalted stock (veg or chicken).
- What You needis 1 of + 1/4 teaspoon salt to start.
- It's 12 of eggs, brought up to room temp (1 hr out of fridge b4 cooking).
- Lets Go Prepare of chopped cilantro & green onion for garnish.
Big Brunch Shakshouka step by step
- Preheat oven to 375F..
- In a 12"-13" oven safe deep sauté pan, bring the oil up to medium high heat and then sweat the onion, bell pepper, jalapeño, and garlic until the onion is translucent..
- Add the tomato paste, oregano, paprika, cumin, black pepper, stir to combine, and let the tomato paste caramelize and spices bloom for a minute or so..
- Add the crushed tomatoes, stock, and salt, stir thoroughly, and bring the sauce to a boil for a minute or two. Check seasoning and adjust if needed..
- Crack the eggs into the pan, spacing them as evenly apart as you can, and place the pan in the middle rack of the oven..
- Depending on the size and temperature of your eggs as well as your preferred doneness for the yolk, it'll take anywhere from 15 to 23 minutes to cook. If you like runny yolks (and solid whites, of course) like I do, check at 15 minutes. When the eggs are properly poached, the whites will be opaque at the sides, and then just a bit filmy looking on the top..
- Sprinkle with chopped cilantro and green onions and serve..
- Enjoy! :).