Classic Shakshuka with Babish’s Twist

Name: Classic Shakshuka with Babish’s Twist
Ingredients: 800 g tomatoes; 5 egg; 0.25 onion; 3 garlic; 2 PL olive oil; 0.5 ČL cumin seeds; 0.5 ČL Aleppo pepper; 1 ČL mixed spices; 0.25 ČL cayenne pepper; 1 PL smoked paprika; 1.5 ČL harissa paste; 0.5 Šálka roasted red pepper; feta cheese; parsley; cilantro; honey; pita bread; crispy bread; spicy Italian sausage; sun-dried tomatoes; oregano; anchovy paste; 0.25 Šálka fresh basil; mozzarella; parmesan cheese; chorizo; jalapeño; cotija cheese; manchego cheese; tortilla

#shakshuka#tomatoes#egg#spices#Binging with Babish

A vibrant and flavorful shakshuka recipe inspired by Binging with Babish, featuring tender eggs poached in a spiced tomato and roasted pepper sauce. Variations include Italian sausage, chorizo, and Mexican-style toppings for versatile serving options.

Ingredients extracted via AI

800 g tomatoes5 egg0.25 onion3 garlic2 PL olive oil0.5 ČL cumin seeds0.5 ČL Aleppo pepper1 ČL mixed spices0.25 ČL cayenne pepper1 PL smoked paprika1.5 ČL harissa paste0.5 Šálka roasted red pepperfeta cheeseparsleycilantrohoneypita breadcrispy breadspicy Italian sausagesun-dried tomatoesoreganoanchovy paste0.25 Šálka fresh basilmozzarellaparmesan cheesechorizojalapeñocotija cheesemanchego cheesetortilla

Procedure generated via AI

Finely chop the onion. Peel and either crush or mince the garlic cloves according to your preference.
Heat several tablespoons of olive oil in a stainless steel skillet over medium heat. Add about a quarter of the chopped onion and sauté for about 3 minutes until softened and translucent at the edges.
Add 2 to 3 garlic cloves (adjust to taste) and cook for another 30 seconds.
Toast the spices quickly by adding 1 teaspoon of cumin seeds, half a teaspoon of Aleppo pepper, and half a teaspoon of whole cumin seeds. Stir and remove from heat after 30 seconds once fragrant.
Pour in a 794 g can of fire-roasted crushed tomatoes. Stir in a quarter teaspoon of cayenne pepper, 1 tablespoon of smoked paprika, 1 ½ teaspoons of harissa paste, and half a cup of roasted red peppers. Mix well and bring to a boil.
Reduce the heat and let the sauce simmer gently for about 20 minutes, allowing the flavors to meld and the sauce to thicken.
Using a wooden spoon, create small wells in the sauce and carefully crack one egg into each well. You can use as many eggs as fit (five eggs in this recipe).
Spoon the sauce gently around the egg whites to help them cook evenly.
Lower the heat to the minimum, cover the skillet with a lid, and cook without lifting the lid for about 5 minutes, or until the whites are set but the yolks remain soft.
Pierce an egg gently to check that the whites are firm and the yolks still runny. Remove the pan from heat, allowing the eggs to finish cooking in the residual heat.