Shakshuka/Delicious Poached Eggs in Spicy Tomatoes
SHAKSHUKA (some sources spell it shakshouka)
No better way to eat delicious eggs and flavorful tomatoes. Serve over cheese grits, recipe included.
2 T. garlic olive oil
1 medium onion, diced
1 red bell pepper, seeded and diced
6 garlic cloves, finely chopped
2 tsp. paprika
2 tsp. cayenne pepper
1 tsp. cumin
¼ tsp. chili powder
½ tsp. cinnamon
1 28-ounce can whole peeled tomatoes
6 large eggs
4 oz. crumbled feta cheese (if not vegetarian)
salt and pepper, to taste
1 small bunch fresh cilantro, chopped
1 small bunch fresh parsley, chopped
Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent. Add garlic and spices and cook two more minutes. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer. Use your large spoon to make small wells in the sauce and crack the eggs into each well. Sprinke feta cheese throughout. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
Garnish with chopped cilantro and parsley.
1 cup of Ralston Family Farms rice grits
1 cup of chicken broth
1 ¾ cup of half and half, divided
¼ tsp. salt
2 T. butter
¾ cup Parmesan cheese
Fresh rosemary, finely chopped, garnish
- In a large pan, combine rice grits, chicken broth, 1 cup half-and-half, salt, and butter. Bring to a boil.
- Stir. Cover and simmer on low for about 10 minutes or until the liquid is absorbed and the rice grits are tender.
- Remove from heat and stir in Parmesan cheese, remaining ¾ cup half and half. Add additional half and half to achieve desired creaminess. And garnish with the rosemary.