Shakshuka
Makse 6 small portions
- one egg per portion as appetizer (double for a main course)
- 2 tbsp olive oil
- 1 large onion, diced
- large handful of sliced mushrooms
- 1 teaspoon salt, plus more to taste
- 1 cup diced red bell peppers
- 1 jalapeno pepper, seeded and sliced
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 28-oz can (about 3 cups) crushed San Marzano tomatoes, or other high-quality plum tomatoes. Of course you can use fresh tomatoes in season.
- 1/2 cup water or broth, or as needed
- 6 large eggs (or as many as you can fit in you pan)
- crumbled feta (or goat) cheese and fresh cilantro to finish
In a large amount of olive oil, add onions and chopped mushrooms. Cook on medium-high until they have given off much of their liquid and are turning golden brown. Add peppers, cook for about five minutes until the peppers start to soften up. Add spices and incorporate, cook in mixture for a minute or two. Add tomatoes and stir. Add a nice splash of water, and simmer over medium heat 15-20 minutes.
Stir, adjust seasoning. Create small depressions in the surface of the sauce with a spoon, one for each egg. Crack each egg into a separate bowl and then place into it’s own little pocket. Season top of each egg with a little salt and pepper. Continue cooking covered until the eggs reach the desired consistency.
Garnish with feta/goat cheese, a little more olive oil, and fresh cilantro. Serve in bowls with a slice of nicely toasted bread (preferrably thick cut from a nice whole loaf).