Shakshuka

Ingredients

Equipment Needed

• •10 or 12-inch cast iron skillet or oven-safe skillet with lid
• •Box grater (if using fresh tomatoes)
• •Small bowl for cracking eggs

Instructions

1. 1

   Prepare the tomatoes

   If using fresh tomatoes, cut them in half and grate the cut side against a box grater set over a bowl. The flesh will dissolve into pulp while the skin stays in your hand. Discard the skins. If using canned, crush the whole tomatoes by hand into a bowl, reserving all their juices. The texture should be chunky, not smooth.

2. 2

   Build the aromatic base

   Warm the olive oil in a 10 or 12 inch skillet over medium heat. Add the onion and bell pepper with a pinch of salt. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent with golden edges. This takes eight to ten minutes. Do not rush it. The sweetness develops slowly.

   A well-seasoned cast iron skillet holds heat beautifully and goes straight to the table. If you have one, use it.
3. 3

   Toast the spices

   Push the vegetables to the edges of the pan and add the garlic to the center. Let it sizzle for thirty seconds until fragrant, then add the crushed cumin seeds, sweet paprika, smoked paprika, and cayenne. Stir everything together and cook for one minute. The spices should smell warm and toasty, not burnt.

4. 4

   Simmer the sauce

   Add the crushed tomatoes with all their juices, the salt, and black pepper. Stir well and bring to a gentle simmer. Let the sauce bubble lazily for ten to twelve minutes, stirring occasionally, until it thickens slightly and the flavors come together. Taste and adjust the seasoning. The sauce should taste bright and spiced but balanced.

   If the sauce reduces too much and looks dry, add a splash of water. The eggs need enough liquid to poach properly.
5. 5

   Create wells for the eggs

   Using the back of a spoon, make six shallow wells in the sauce, spacing them evenly. The wells do not need to be deep, just enough to cradle each egg. Reduce the heat to medium-low.

6. 6

   Poach the eggs

   Crack each egg into a small bowl first, then slide it gently into a well. This gives you control and prevents broken yolks. Sprinkle a tiny pinch of salt over each egg. Cover the skillet and cook for five to eight minutes, depending on how set you like your yolks. The whites should be opaque and firm while the yolks remain soft and runny.

   Check at five minutes if you love a runny yolk. The eggs continue cooking in the hot sauce even after you remove the lid.
7. 7

   Finish and serve

   Remove the lid and scatter the cilantro and parsley over the top. Drizzle with your best olive oil. If you like, crumble feta over the surface. Bring the skillet directly to the table while the sauce still bubbles gently. Serve with warm bread for scooping. This is a dish meant to be shared from the pan.

Chef Tips

• •Buy tomatoes at peak season from a farmer who grows them for flavor, not shipping durability. In winter, canned San Marzanos from a reputable source are a better choice than sad fresh tomatoes.
• •Cumin seeds toasted whole and crushed just before cooking have a warmth that pre-ground cumin cannot match. A mortar and pestle or the flat of a knife will do.
• •The eggs should be fresh and local if you can manage it. A farm egg with a deep orange yolk makes this dish sing.
• •If you grow cilantro, this is where to use it. The roots have tremendous flavor. Pound them with the garlic for the base if you have them.

Advance Preparation

• •The tomato sauce can be made up to three days ahead and refrigerated. Reheat gently and add the eggs just before serving.
• •This dish does not hold well once the eggs are cooked. Make it when you are ready to eat.

Frequently Asked Questions

Nutrition Information

1 serving (about 275g)