Shakshuka

Photo by Stephen Clarke

This spicy tomato stew with slowly poached eggs is traditionally a breakfast dish, though it makes a fantastic one-pot supper too. Originating in North Africa, it has become popular across the Middle East.

Courtesy of Southwest Collective

Serves 6

3 tablespoons olive oil

1 large yellow onion, chopped

2 green peppers, chopped

2 garlic cloves, peeled and chopped

1 teaspoon ground coriander

1 teaspoon sweet paprika

½ teaspoon ground cumin

Pinch red pepper flakes (optional)

Salt and pepper

6 vine-ripe tomatoes, chopped

½ cup tomato sauce

1 teaspoon sugar

6 large local free-range eggs

¼ cup fresh parsley leaves, chopped

¼ cup fresh mint leaves, chopped

 

Heat the olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices and a pinch of salt and pepper. Cook, stirring frequently, until the vegetables have softened (about 10 minutes).

Add the tomatoes, tomato sauce and sugar. Simmer until the tomato mixture begins to reduce, about 10-12 minutes. Taste and adjust the seasoning to your liking.

Using a wooden spoon, make 6 indentations or “wells” in the tomato mixture, making sure these are spaced out. Gently crack an egg into each indention. Reduce the heat, cover the skillet and cook on very low until the egg whites are just set.

Uncover and scatter over the fresh herbs. Add more black pepper or crushed red pepper, if desired.

Serve with warm pita, challah or your choice of crusty bread.