Shakshuka with Poached Eggs
Recipe:
This recipe was given to me by Deirdre Davis, chef extraordinaire, who runs Pinoli Farmhouse Kitchen. She adapted it from an Ottolenghi recipe in his book, Jerusalem (2012). Shakshuka is a popular breakfast, brunch, or lunch fare in Israel. Served with crusty bread, it makes a delicious and hardy meal. I can vouch for that! —Bonnie Hariton
INGREDIENTS (for 6 servings)
□ 1 teaspoon whole cumin seeds, toasted and ground
□ 1 teaspoon whole coriander seeds, toasted and ground
□ 4-5 cloves garlic, about 1 tablespoon, finely chopped
□ 2 large red bell peppers, cut into 1/4" by 2" slices
□ 1 medium white onion, in 1/4" slices
□ 5 cups heirloom tomatoes, chopped
□ 2 tablespoons olive oil
□ 1 heaping tablespoon harissa or Korean gochujang (spicy chili pepper paste)
□ 2 tablespoons tomato paste
□ 3/4 teaspoon salt
□ 6 whole eggs
□ 1/3 cup crumbled feta cheese
□ Several fresh basil leaves, torn in small pieces
INSTRUCTIONS
1. Toast cumin and coriander seeds together in a small, heavy, dry frying pan (without oil) over medium-high heat until they darken slightly, 1 or 2 minutes. Grind with a mortar and pestle or a spice grinder.
2. Chop garlic. Chop red bell peppers and onion. Chop tomatoes. Crumble feta. Tear up the basil leaves.
3. Heat olive oil. Add harissa or gochujang and stir. Add toasted spices and garlic and cook until just fragrant.
4. Follow with tomato paste and salt. Cook a few more minutes.
5. Add onions and bell peppers. Stir over medium heat about 6-8 minutes till softened.
6. Add tomatoes and bring to a simmer. Cook uncovered for about 10 minutes until the sauce thickens to your liking.
7. Taste for seasoning.
8. Make 6 little dips in the sauce. Gently break an egg into each dip.
9. Simmer gently for 8-10 minutes, covered, until the whites are just set and the yolks are as runny or as firm as you prefer.
10. To serve, put some of the sauce and an egg into a bowl. Sprinkle with feta cheese and basil leaves.
Note:
Leftover sauce keeps well in a glass jar in the refrigerator for several days. For two people, I usually make the entire sauce and poach three eggs the first day, then re-heat leftover sauce and poach three eggs in it the next day.
