Shakshuka

Shakshuka is like pizza, in a way. There are a million ways to make it, and you’re probably not going to have a bad one. Our version is pretty straight down the middle, and we think that’s a good thing.

Ingredients:

·       28oz can crushed tomatoes

·       5 large eggs

·       1 large yellow onion, finely chopped

·       3-4 cloves garlic, minced

·       1 Red bell pepper, finely chopped

·       3 TBSP of Olive Oil

·       1 ½ TBSP of Hungarian Paprika

·       2 TSP of Cumin

·       Chili flakes to taste

·       ¼ cup of finely chopped parsley and cilantro

·       Hearty bread of choice

Instructions:

In a deep skillet (we used cast iron), heat oil over medium heat and add onion and red pepper. Make a solid layer across the pan and resist the urge to stir it a bunch. Let sizzle for 5 or so minutes [SH1] undisturbed, getting a little char. Stir and make sure that everything is getting heat. Add the spices, mix thoroughly, cook for 30 seconds. Add garlic and cook for another 30 seconds. Don’t let the garlic brown! We don’t want it to bitter.

Add in the entire can of tomatoes and mix well. Turn heat down and simmer sauce for approximately 10 minutes. Season with salt and pepper and add a few chili flakes for a little zing. Mix in the parsley and cilantro, reserving just a tiny bit for garnishing later.

With a big spoon, make 5 small little indentations and crack an egg into each. We want the eggs to sink down into the sauce, fyi. Sprinkle eggs with salt and pepper, cover pan, and simmer for approximately 5 minutes or until egg whites solidify.

Serve with a nice, crusty, hearty bread or naan.