Mee McCormick's Italian Shakshuka - WSMV News 4

Mee McCormick's Italian Shakshuka

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            1 tbsp. olive oil
            1/2 sweet onion, peeled and diced
            1 clove garlic, minced
           3 tablespoons of diced prosciutto
            1 medium red bell pepper, chopped
            4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes - I prefer organic.
          2 Fresh Chili's (what ever you have) leave them whole with small slices to slowly release heat
            2 tbsp. tomato paste
            1 tsp. chili powder (mild)
            1 tsp. cumin
            1 tsp. paprika
            Pinch of cayenne pepper (or more to taste-- spicy!)
Pinch of coconut sugar or white sugar (this is optional)
          Salt and pepper to taste
            5-6 eggs
            1/2 tbsp. fresh chopped parsley (optional, for garnish)
          Fresh Mozzarella Slices or goat cheese (optional)
          Left over meatballs (optional)

Prep Time: 10 Minutes
Total Time: 30 Minutes
Servings: 5-6

Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and prosciutto, continue to sauté till mixture is fragrant & your kitchen is smellin'GOOD!

Add the red bell pepper, sauté for 5-7 minutes over medium until softened.

Add tomatoes and tomato paste to pan, stir till blended. Add coconut spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. Add cooked leftover meatballs and at this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.

Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning. If you like your eggs more runny than allow the sauce to reduce for a few minutes more and then add your eggs on top - cooking your eggs to your liking.

Garnish with freshly chopped parsley - Shakshuka can be eaten for breakfast, lunch for dinner. I serve this with a fresh green salad topped with goat cheese and a French baguette for those that can eat gluten and corn tortillas for myself and my gluten free friends - its DELISH!

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