Pascale’s Kitchen: Spicy Shakshuka with Tortillas
This recipe is for spicy shakshuka, cooked on top of tortillas. I recently purchased mini pans so that I can prepare individual shakshuka pans for each person.
The way to concoct this newly improvised recipe is by lining each mini pan with a tortilla and when you’ve finished cooking the shakshuka vegetables on the stovetop, you pour a bit of the mixture on top of each tortilla in the mini pans.
Next, add one egg to each pan and then bake all the pans in the oven at the same time. It’s quite impressive when you serve each person their own individual pan of shakshuka.
Ingredients
- ¼-½ cup oil
- 2 spicy peppers, cut into small pieces
- 2 sweet peppers, cut into small pieces
- 8-10 cloves garlic, crushed or chopped
- 1 onion, chopped finely
- 5 medium ripe tomatoes, cut into medium pieces
- Salt, to taste
- 1-1 ¼ level Tbsp. spicy paprika
- 4 eggs
- 4 tortillas
- Olive oil spray
Directions
Heat the oil in a large frying pan over a high flame. Add the peppers, garlic, onion, and tomatoes, then mix everything and lower the flame.
Sauté the vegetables until they’ve begun to soften, stirring every so often. Season with salt and sauté for another 7-10 minutes. Add the spicy paprika and sauté for a few more minutes.
Line each of the four small pans with one tortilla, then spray them with a light layer of olive oil. Add a bit of the vegetable mixture on each of the tortillas and then flatten the mixture.
Crack an egg in the center of each pan, being careful that the yolk remains intact. Put the pans into an oven that has been preheated to medium heat. Bake for 5-10 minutes, until the egg whites have solidified, and the tortillas have begun to brown. Remove and serve immediately with fresh bread.
Level of difficulty: Easy.Time: 40 minutes. Status: Parve. serves 4
ENJOY!
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