Shakshuka with Za’atar & Savory Yogurt | Gail Simmons

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Shakshuka with Za'atar & Savory Yogurt | Gail Simmons

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For her «10 & Under» dish (a recipe with 10 or fewer ingredients), Top Chef Host & author of the cookbook Bringing It Home, Gail Simmons gives shakshuka a flavor boost. She tops the eggs, cooked in a tomato-based sauce, with za’atar, lemon juice and mint-spiked yogurt. (You can also add some heat to the tomato sauce in the form of crushed red pepper flakes or chili paste.) Not only is shakshuka super-tasty and quick and easy to make, it’s perfect for breakfast, brunch, lunch, dinner or even a snack. 

For more recipes by Gail, check out her Baked Salt & Vinegar Smashed Potatoes and Moroccan-Style Chicken with Apricots, Olives & Lemons. 

Ingredients

    3 tablespoons extra-virgin olive oil , plus more for drizzling 1 yellow onion, thinly sliced Kosher salt and pepper2 pints cherry tomatoes2 red bell peppers, chopped¼ cup plus 2 teaspoons finely chopped mint, divided, plus more for garnish 2 teaspoons za’atar, divided, plus more for garnish4 large eggs1 cup plain yogurt 1 lemon, zested and juiced

Yield Preparation

Preheat the oven to 375°F. 

In a large ovenproof skillet, heat the olive oil until shimmering. Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until some of them burst, 5 to 7 minutes. Add the bell peppers and cook, stirring occasionally, until the peppers are softened and all of the tomatoes have burst, about 10 minutes. Remove from the heat and stir in ¼ cup of the mint and 1 ½ teaspoons of the za’atar. Season the sauce with salt and pepper.  

Using a spoon, make 4 wells in the tomato sauce, then crack an egg into each one and season with salt and pepper. Transfer the skillet to the oven and bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes.  

Meanwhile, in a small bowl, mix the yogurt with 1 tablespoon lemon juice, 1 teaspoon lemon zest and the remaining 2 teaspoons mint and ½ teaspoon za’atar. Season with salt and pepper and garnish with a pinch more za’atar. Drizzle the eggs with olive oil and garnish with a little more mint. Serve with the yogurt. 

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