SHAKSHOUKA (EGGS POACHED IN TOMATO-PEPPER SAUCE)
4 to 6 servings
Shakshouka is a popular North African dish that made its way across the Middle East and gave rise to many variations. Depending on where you are, you may find shakshouka with potatoes, Merguez Sausage, or diced Salt-Preserved Lemons, but we are partial to the simple version below. If making this for a large group, you may double or triple the tomato sauce, pour it while warm into baking dishes so that it is at least 1 inch deep, add the eggs, and bake at 350°F for about 10 minutes or until the eggs are set.
Heat in a large skillet over medium heat:
- 2 tablespoons olive oil
When the oil is hot and shimmering, add:
- 1 large onion, halved and thinly sliced
- 1 red bell pepper, thinly sliced
- 2 to 3 jalapeño peppers, seeded and chopped
Cook, stirring, until softened, about 10 minutes. Add:
- 2 tablespoons tomato paste
- 3 garlic cloves, chopped
- 1 tablespoon sweet paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt
- (½ teaspoon ground caraway or fennel seeds)
- (¼ teaspoon cayenne pepper)
Cook until fragrant, 1 to 2 minutes. Stir in:
- Two 14-ounce cans diced tomatoes
Bring to a simmer and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add:
- Salt to taste
Make 6 depressions in the sauce and drop into them:
- 6 large eggs
Cover the skillet and simmer until the eggs are cooked as desired, 6 to 10 minutes. Serve with:
- Crusty bread
- Chopped parsley or cilantro, or Zhug
- (Crumbled feta cheese)