Oh geez, I thought I had published this letter. How many months has it been now? We’re in the sweltering heat of the long weekend when I made this shakshouka after that winter storm at your place. And now, you’re making it again with homemade bread and fresh herbs from your garden for brunch this weekend. Regardless, thank you for introducing my newbie taste-buds to this delicious dish.
Shakshouka (North African-Style)
Recipe from Serious Eats
Makes enough to serve 4-6.
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 large red pepper, thinly sliced
1 small jalapeño, thinly sliced
2 to 3 cloves garlic, thinly sliced
1 ½ tablespoons smoked paprika
2 teaspoons ground cumin seed
1 (28-ounce) can whole peeled tomatoes, crushed
Salt and pepper
Large handful minced cilantro, parsley, or a mix
4-6 eggs (depends on how many eggs each person wants)
Feta cheese (crumbled) and crusty bread (toasted), for serving
- Choose your vessel, we’ve made it in both a cast iron skillet and a straight-side sauté pan. Heat the olive oil until it’s shimmering. Then add the onion, red pepper, and chili and cook until they’re browned and starting to char.
- Add the garlic, paprika, cumin, and tomatoes. Reduce the heat and let the dish simmer for about 10 minutes. Seriously, if you can make pasta sauce, you can make this sauce.
- Season to taste with salt and pepper. Add in half the cilantro or parsley.
- Egg time! Using a large spoon and make little wells in the sauce. Break an egg into the well and cover the edges with a little bit of sauce so that it’s partially submerged. Repeat with the rest of the eggs, work around the perimeter of the pan. Simmer until the egg whites are cooked and the yolks are still runny.
- Take it off the heat to serve and garnish with the remaining cilantro, parsley, and feta cheese.
Love how easy and hearty this is!