Ottolenghi Shakshuka

Eggs In A Cumin, Tomato, Pepper Sauce

Ottolenghi Shakshuka
 
Ryan Goodwin avatar
Ryan Goodwin Published on 3/3/2018, viewed by 586

A simple and delicious egg dish. Great brunch option. Adapted from a recipe popularized by the famous Israeli-British chef Yotam Ottolenghi

What you will need

1 tbsp harissa

2 red bell peppers

4 cloves garlic, sliced

salt as needed

6 oz tomato paste

1 tsp ground cumin

28 oz canned crushed tomatoes

4 eggs

greek yogurt as needed

How to cook

1

You can also buy this stuff in fancier grocery stores. It takes time to make, but it lasts a month or so, and it's really delicious.

2

Halve bell peppers. Remove seeds and membrane. Slice into thin strips.

Halve bell peppers. Remove seeds and membrane. Slice into thin strips.

3

In a large sautée pan, with a little olive oil, cook the peppers until tender over medium-low heat.

In a large sautée pan, with a little olive oil, cook the peppers until tender over medium-low heat.

4

Peel the 4 cloves of garlic and slice them. Add to the pan and cook gently until tender. Shouldn't take much longer than 30 seconds or so.

Peel the 4 cloves of garlic and slice them. Add to the pan and cook gently until tender. Shouldn't take much longer than 30 seconds or so.

5

Stir in the tomato paste.

Stir in the tomato paste.

6

Add cumin, harissa and a little salt. Stir it all up.

Add cumin, harissa and a little salt. Stir it all up.

7

Dump in the can of tomatoes.

Dump in the can of tomatoes.

8

Simmer for 10-15 minutes, or until the sauce is reduced to something like a bolognese or other thick pasta sauce.

Simmer for 10-15 minutes, or until the sauce is reduced to something like a bolognese or other thick pasta sauce.

9

Dig some little egg-sized divots in the surface of the sauce. Crack an egg into each one. With a spatula, try your best to spread the egg whites out on the surface of the sauce without breaking the yolk so the whites will cook faster.

Dig some little egg-sized divots in the surface of the sauce. Crack an egg into each one. With a spatula, try your best to spread the egg whites out on the surface of the sauce without breaking the yolk so the whites will cook faster.

10

Simmer 10 more minutes

Keep simmering until the white of the eggs is cooked through. Your shakshuka is ready for consumption when the egg white is cooked through and the yolk is still runny. Serve with Greek yogurt for topping, and some crusty toast for dunking.

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