Scrambled Red Shakshuka from Sami Tamimi & Tara Wigley | Genius Recipes

This Genius Recipe is a bright, saucy comfort from Sami Tamimi’s childhood in Palestine, modernized with a little Ottolenghi family flair, is one example of a lesser known style of shakshuka that’s nearly impossible to mess up. If you’ve ever felt anxious about poaching eggs, you needn’t: The eggs here are scrambled into the sauce, much like in Yemeni shakshuka and Turkish menemen, so they gently cook through and let you know when they’re done, without any guesswork. GET THE RECIPE ►► https://f52.co/3iVjjI0

INGREDIENTS
Shakshuka
1 1/2 ounces (45 grams) feta, roughly crumbled
1/4 cup (5 grams) parsley leaves, roughly chopped
3/4 teaspoon Aleppo chile flakes (or 1/2 teaspoon red pepper flakes)
5 tablespoons (75 milliliters) olive oil
1 1/2 teaspoons coriander seeds, lightly toasted and roughly crushed in a mortar and pestle
1 yellow or white onion, thinly sliced (1 2/3 cups / 150 grams)
1 red bell pepper, seeded and cut into long slices, 1/2-inch / 1 centimeter thick (5 ounces / 140 grams)
3 garlic cloves, crushed in a garlic press or minced
1/2 teaspoon cumin seeds, lightly toasted and roughly crushed in a mortar and pestle
1 teaspoon tomato paste
1/4 teaspoon paprika
5 or 6 tomatoes, roughly chopped (18 ounces / 500 grams)
2 1/2 ounces (75 grams) cherry tomatoes
2 teaspoons red shatta (see recipe below) or rose harissa
1/3 cup (80 milliliters) water
Salt and black pepper
4 eggs, lightly beaten

Shatta
9 ounces (250 grams) red or green chiles (with seeds), stems trimmed, very thinly sliced
1 tablespoon salt
3 tablespoons cider vinegar
1 tablespoon freshly squeezed lemon juice
Extra-virgin olive oil, to cover

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Видео Scrambled Red Shakshuka from Sami Tamimi & Tara Wigley | Genius Recipes канала Food52