Red Shakshuka | Recipe Cart
Ah, shakshuka. A culinary gestalt of an Old World Ottoman stew and New World ingredients like tomatoes and chiles finished with perfectly poached eggs nestled r
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at getrecipecart.com.
Cooking tools:
- Food processor
- Cast iron skillet
- Saute pan
- Mason jar
- Deep-fry thermometer
- Grater
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Cutting board
- Chef's knife
- Airtight container
- Plastic wrap
- Kitchen towel
- Spoon
- Ramekin
- Refrigerator
Ingredients
- 2 tablespoons cumin seed
- 1 tablespoon coriander seeds
- 1 teaspoon caraway seeds
- 1/4 cup extra-virgin olive oil
- 8 large cloves garlic, thinly sliced
- 1 medium onion, diced
- 1 tablespoon kosher salt
- 1 cup Urfa biber (aka Urfa pepper)
- 3 tablespoons tomato paste
- 1/4 cup red wine vinegar
- 4 lemons, scrubbed and dried, plus the juice of 1 lemon, if necessary
- 40 grams kosher salt
- 2 red bell peppers
- 2 pounds beefsteak tomatoes, halved and seeded
- 3 large cloves garlic, thinly sliced
- 1 1/2 teaspoons kosher salt
- 3 tablespoons Urfa Biber Harissa
- 1 tablespoon dark brown sugar
- 2 teaspoons mashed Quick Preserved Lemons
- 6 large eggs ((keep in fridge until ready to use))
- Chopped flat-leaf parsley, for garnishing
- Warm bread, for serving
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
