LEXINGTON, Ky. (WKYT) - Mike Linden’s recipe for Israeli Shakshuka (SHACK-shoe-KAH)
- poached eggs in a roasted tomato sauce
4 ripe tomatoes
1 red bell pepper
1 sweet onion
3 garlic cloves
Juice from half a lemon
1) Preheat oven to 425°.
2) Drizzle olive oil onto a large baking sheet (no aluminum foil).
3) Chop the tomatoes, onions and bell pepper into medium pieces (they don’t need to be very small, otherwise they’ll burn in the oven) and put them right onto the baking sheet (no mixing bowls needed!). No need to chop the garlic cloves, just be sure they’re all peeled and then toss them right onto the baking sheet. Chop fresh oregano (about 5 sprigs) and spread over the top of the vegetables.
4) Drizzle more olive oil on top of the vegetables and mix until everything is well incorporated and then roast for about 40-45 minutes. Don’t turn the oven off after you’re done roasting!
5) CAREFULLY put the roasted veggies into a blender with the lemon juice and fresh basil (about 5 sprigs) and blend until smooth.
6) Pour the sauce into a cast iron skillet and crack the eggs right into the pan (five around the outside of the pan and one in the center). Place the pan into the oven for 5-10 minutes. Don’t let the eggs overcook! This dish really benefits from runny yolks!
7) Spoon portions of the eggs and sauce into a bowl with crusty bread on the side to mop up all of the DELICIOUS sauce! Top with chopped parsley.