Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce)
Contributor:
Jenny Pauls
Catetories:
Cuisines Without Their Own Category, Other Main Dishes, Vegetarian (or easy fix)
Recipe:
Oh, Kenji! Your passionate writing about food speaks to me. I'm writing up my first attempt (delicious!), but you really should read link Kenji waxing poetic about this dish to get yourself inspired.
Woo-hoo!! Portioning into 4 servings results in 19 g carb/7 g fiber per serving.
3 tablespoons (45ml) extra-virgin olive oil
1 medium-large onion, thinly sliced
1 large red bell pepper, stems, seeds, and ribs removed, thinly sliced
1 poblano pepper, stems, seeds, and ribs removed, thinly sliced
2 to 3 cloves garlic, thinly sliced
1 1/2 tablespoons (15g) smoked Spanish paprika
2 teaspoons (8g) ground cumin seeds
1 (28-ounce; 800g) can tomatoes
1 T harissa (North African spicy seasoning paste - I used some that Bryce made, but you can buy it in a jar - Kenji suggested various chilis - see his recipe if that's more your thing)
1 small can tomato paste (6 oz) - I used 1/4 - 1/3 of the can. Put the rest in a snack-sized ziplock, press air out/flatten and put in freezer for another use.
Kosher salt and freshly ground black pepper
4-6 large eggs
Sliced oil-cured black olives, feta cheese, and/or artichoke hearts, for serving (optional - I didn't do any of these because I was in a rush... but I WILL)
Crusty bread, for serving - I used garlic toasts
Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion & fresh peppers and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine. Add tomato paste - the mixture should be a bit looser than you want it when it's done. Reduce heat to a bare simmer, cover, and simmer for 10 minutes. Season to taste with salt and pepper.
Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 3-5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.
Scoop into bowls, top with any extra yummy bits, and serve with crusty bread or garlic toast.
I think this reheats really well. If you pull the skillet from the stove when the eggs are barely cooked, portion out the leftovers into microwave safe containers, centering/covering the eggs in the yummy goodness. To reheat, put in microwave for 1-1.5 minutes. Stir the tomato sauce over/around the egg, but leave the egg undisturbed/centered/covered. Repeat one or two more times. Keeping the egg in the middle (at least for me) meant it got warm, but didn't overcook. Good luck!