Recipe: Shakshuka
It's a delicious dance of eggs, bell peppers and tomatoes.
I’ve been out in the Hamptons working around the clock trying to keep my menus exciting, fresh and delicious. This is particularly challenging when you’re cooking for large numbers of people with individual dietary restrictions. But being the eternal optimist I am, I try to turn a frown upside down; in other words, instead of grousing about how hard it is imagining new dishes to cook I think of all the new dishes I’ve developed in direct answer to the challenge.
This recipe turned out to be one of those “aha” moments. I made it for our resident gluten-fee vegetarian but it was devoured by everyone at the luncheon so I made it again with lots more eggs. It is such a surprise of bright and earthy flavors due to the acid of the tomatoes, the sweetness of the bells and the addition of cumin and paprika in the sauce. Overall, it’s just a delicious meal served any time of day and can be dressed up with a side of saffron rice or served plainly with a slice of toast. I like to add a dollop of crème fraiche for richness but it’s not necessary to get the most out of this recipe.
And if you’re curious about Shakshuka’s origins… it’s renowned for being the breakfast of champions in Israel but is in fact an Arabic dish whose name translates to a mess of sorts, in this case a mess of eggs and vegetables. Enjoy!
Shakshuka
Serves 3-6
3 tablespoons extra-virgin olive oil
1 large sweet onion, halved and thinly sliced
2 large red, orange or yellow bell peppers, seeded and thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes (San Marzano) with juices, squeezed into a pulpy mess with your hands
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
½ cup crumbled feta for garnish
6 large eggs
Italian parsley finely minced for garnish
Hot sauce (optional)
1. Add olive oil to a large skillet (with a matching lid for later). Heat over medium-low heat. Add onion and sauté until lightly caramelized, about 8 minutes. Add bell peppers and gently cook until very soft, about 10 minutes. Stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
2. Make a little divot in the tomato mixture and gently crack an egg over it. Repeat with other eggs. Season with salt and pepper. Place lid over skillet and steam eggs for 6 minutes until eggs are cooked through. Don’t be afraid to peek as it won’t interfere with the cooking process and you don’t want to overcook. A runny yolk makes the dish perfect.
3. Sprinkle with parsley. Crumble feta on top. Place the entire skillet on the table and serve with a large spoon. Hot sauce on the side for spicier palates.
