Shakshuka

Shakshuka is about the tastiest, brightest, warming food that you’ve likely never made. It also eats equally well as a brunch, lunch or dinner. What is it? it’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and a touch of chili. First you make the sauce, which comes together quickly on the stovetop, then you gently crack each of the eggs into the pan, nestling them into the sauce and the pan goes into the oven to finish. Shakshuka originated in North Africa, and like all great dishes, there are as many versions as there are cooks who’ve made it. I use feta and cilantro here, with fresh Jalapeño but it’s just as delicious with a dollop of greek yogurt spritzed with lemon and any number of soft herbs, dill, mint, parsley or even sweet basil.

Traditionally served with pita, I like to toast up crusty hunks of whole wheat bread, but by all means, use whatever bread of ours you like.

Serves 6 – 8

Ingredients

• 3 Tb extra-virgin olive oil
• 1 large onion, halved and thinly sliced
• 2 large red bell pepper, seeded and cut into small chunks
• 1 garlic clove, thinly sliced
• 1.5 teaspoon ground cumin (freshly toasted whole seeds then ground are the way to go)
• 1 teaspoon sweet paprika
• 1/4 teaspoon ground chili flake (or more if you have aleppo, which is the best)
• 1 quart fresh roma or other paste tomatoes coarsely chopped
• ¾ teaspoon kosher salt, plus more as needed
• ¼ teaspoon black pepper, plus more as needed

Preparation

1. • Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper; simmer until tomatoes have thickened, about 20 minutes. Taste and add more salt and pepper if needed.

     Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Sprinkle feta over the whole pan. Transfer skillet to oven and bake until eggs are just set, 8 to 10 minutes. Serve with cilantro, sliced pepper and toasty slices of bread.