Shakshuka Daging

Hari tue ade makan makanan arab..Shakshuka..sedap la pulak..so aku try buat kat umah..hubby suka sgt mkn nie..memang sedap..senang aje nak buat..xsusah pon..hasilnye..menyelerakan. boleh dibuat breakfast or mkn malam pon okay..

sikit info:
Shakshouka is based on a stew of onions, peppers, tomatoes and spices like chili powder, paprika and coriander. That stew is then placed in a skillet, along with two eggs, which sort of bake and poach. Finished off under the broiler, it comes out sizzling and is served with pita.

 Aku guna resepi bawah nie. tapi ade tambah dan ubah sket bahan2 nye..


Shakshuka [Eggs Poached in Spicy Tomato Sauce]
C&P from smittenkitchen
Adapted from Saveur
Serves 4 to 6

1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick) aku guna cili padi je
setengah bungkus daging lembu cincang , brand ramli
sedikit serbuk kari daging
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika kalo takde serbuk cili pon boleh
1 28-ounce can whole peeled tomatoes guna satu tin ajer
Kosher salt, to taste garam biasa ajer
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving

How to Cook? 
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.put the minced beef and fry it until it golden.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

aku bakar dlm oven kejap.sampai telur masak..

 or you also can try this recepie:
Shakshuka taken from abclocal

Ingredients:
4 tablespoons vegetable oil, for frying
2 cloves garlic, crushed
1 ½ cups fresh peeled and diced tomatoes
4 tablespoon harissa (available at Kalustyan's by mail order or at better supermarkets and gourmet shops). May substitute a mixture of teaspoon of chili powder, teaspoon of paprika, teaspoon of olive oil, teaspoon of lemon juice, pinch of coriander.
½ teaspoon cumin (optional)
2 tablespoons tomato paste
8 eggs
salt and freshly ground black pepper to taste


Directions:
1.Over medium-high heat, heat the oil in a deep 12 inch cast iron skillet or 4 separate small skillets (and divide appropriately)
2. Lightly fry the garlic (about two minutes) till golden. Do not burn.
3. Add the tomatoes and seasonings and cook for 15-20 minutes over low heat, partly covered.
4. Add the tomato paste, cover and simmer for a few minutes. Adjust the seasonings to taste. Turn heat back to medium high.
5. Break the eggs one by one and slide onto the tomato sauce, arranging the yolks around the rim of the pan and in the middle.
6. Turn heat back down to low. Cover with a lid and cook 5 minutes until the egg whites are set, or longer if you like your eggs well done.
7. Add harissa on top, and place under hot broiler for one minute. Serve directly from the skillet with toasted pita bread.
Serves 4.