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We hope you got insight from reading it, now let’s go back to ken's authentic shakshuka (poached eggs in spicy tomato ragout) recipe. To make ken's authentic shakshuka (poached eggs in spicy tomato ragout) you need 13 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Ken's Authentic Shakshuka (Poached Eggs in Spicy Tomato Ragout):
- You need 1 1/2 tbsp of olive oil.
- Get 1 of onion, chopped.
- Take 2 clove of garlic, minced.
- Use 2 of bell peppers, chopped.
- Take 12 of tomatoes, diced.
- Use 3 tbsp of tomato paste.
- Use 1 tbsp of chili powder.
- Use 1 tsp of cumin.
- You need 2 tsp of paprika.
- Provide 1/2 tsp of pepper.
- Use 1 of salt, to taste.
- Provide 1 of cayenne pepper, to taste.
- Use 8 of eggs, or 1 per serving.
Instructions to make Ken's Authentic Shakshuka (Poached Eggs in Spicy Tomato Ragout):
- Heat large cast-iron skillet over medium, add Olive Oil. When hot, add chopped onion, minced garlic and sauté until onions just start to be transparent..
- Add chopped bell pepper, sauté for 7 or 8 minutes..
- Add tomatoes and tomato paste, cook for five minutes, stirring frequently..
- Mix in spices, cook for five minutes, add salt and cayenne to taste..
- Crack eggs directly into skillet, leaving space between them. Cover and simmer on Medium to Medium-Low for 12-15 minutes. Shakshouka done when eggs are over-easy..
- Serve in a medium bowl with egg on top, garnish with a slice of soft white bread of you like, to sop up the sauce..
This ragout has a lot going for it—rich, roasty tomato sauce, fatty, lamby sausage, and runny, perfectly poached eggs that soak up everything that's going on in the pan. Put the butter, sugar, golden syrup, vanilla essence and egg in a bowl and whisk until well combined. Scatter the pecan nuts evenly over the pastry shell and pour in the syrup mixture. Place on a rack and cool in the tin. Put the jam in a small saucepan and heat until warm.
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