Yemenite Curry Shakshuka with Yellow Peppers Image

Yemenite Curry Shakshuka with Yellow Peppers

Make this Tonight - "Cinderella Shakshuka"

30
Prep Time
(Minutes)
60
Cook Time
(Minutes)

Ingredients

Yemenite Curry Shakshuka with Yellow Peppers

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion
  • 4 medium garlic cloves, chopped
  • 2 large yellow bell peppers cored, seeded and thinly sliced
  • ¼ cup sliced preserved lemons, recipe follows
  • 1 ½ teaspoon Soup Hawaij, recipe follows
  • ½ teaspoon turmeric
  • 1 teaspoon kosher salt
  • One 13 ½- ounce can coconut milk
  • 6-8 large eggs

Preserved Lemons

  • 5 tablespoons kosher salt
  • 1 ½ tablespoons sugar
  • ½ teaspoon coriander seeds
  • ½ teaspoon whole black peppercorns
  • 1 pinch ground turmeric
  • 1 pinch sweet paprika
  • 5 lemons, washed and quartered lengthwise
  • 1 small bay leaf
  • ½ cinnamon stick

Steps

Yemenite Curry Shakshuka with Yellow Peppers

  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the onion, garlic, and bell peppers and saute in the peppers are soft, 5-7 minutes. Stir in the preserved lemons, hawaij, turmeric, salt, and coconut milk and cook for another 3-4 minutes.
  3. The mixture should be stiff, not thick; if its too think, stir up to ½ cup water. Taste and adjust the seasoning.
  4. Use a large spoon to create little wells in the sauce. Carefully break 1 egg in the cup or ramekin, then slip into one of the wells; repeat with the remaining eggs.
  5. Cover and simmer until egg whites are set but the yolks and still a little runny, about 7 minutes.
  6. Serve from skillet with crusty bread or challah.

Preserved Lemons

  1. Mix the salt, sugar, peppercorns, coriander, turmeric, and paprika in a large bowl.
  2. Spread half the mixture over the bottom of a 1-gallon glass jar with a tight-fitting lid.
  3. Put the lemon wedges in the jar, squeezing their juices into the jar as you throw them in. Pack the lemons tightly to remove all the air, which would cause them to oxidize.
  4. Add the bay leaves, cinnamon stick, and the remaining spice mixture and pour just enough water to fill the jar to the rim.
  5. Seal and leave at room temperature for at least 2 months (3 months is even better), until the rinds are very soft.
  6. Every couple of weeks, flip the jar a couple of times to make sure all the spices are distributed evenly.
  7. To check for doneness use a clean fork to remove one lemon wedge from the bottom part of the jar and make sure the rind is completely soft.
  8. Give them a quick rinse and remove any seeds before using.