So, I’ve seen this dish in a bunch of fancy cookbooks, and magazines, and it’s just always looked so beautiful and relatively simple. And, seriously, take a look at these OTHER (non TTENG) shakshoukas:
But there’s a problem with this dish, that you really don’t think about until it’s too late. Do you see it?
HOW THE HELL DO YOU SERVE THIS?!
Seriously. Do you use a giant trivet? Surely if you were to put this into bowls it’d look like a hot mess. Family style may be a fix but in skillets that size I’m not sure this is something you easily could pick up and pass around a table.
Einen kleinen problemo.
But if that’s the only problem I have with the dish, I suppose that’s not *too* bad. Otherwise it’s a fast dish to make, it’s fairly cheap, and it’s vegetarian friendly.
- Salt and pepper
- Olive oil
- Garlic, minced
- Yellow Onion, diced
- Bell pepper, diced
- Tomatoes, diced
- Cayenne pepper
- (optional) grated cheese
- Place some olive oil in a skillet and start by cooking the garlic and onion.
- Add the bell pepper and season with salt and pepper.
- Next add the tomatoes and the other three spices. Cook this down a bit.
- Finally, add the eggs. Place a lid on the skillet so that the eggs bake/steam. They should be done in approximately 3 minutes (if you’re like me and like your eggs runny).
- (Optional) Sprinkle grated cheese on top. Serve with sliced bread.