I remember the first time I had Shakshuka. It was on a family vacation to New York and we stopped at the famous Chelsea Market. This brunch was especially memorable for two reasons. First, of course was the shakshuka which was devoured shortly after I brought it to the table. Second, was because immediately after we finished the shakshuka we had to evacuate the building because a fire had started on the roof. There is so much to like about shakshuka with the North African spices, a runny egg yolk and a meal you can make and serve in one pan. Shakshuka is great for breakfast, lunch or dinner. This recipe is taken from Kenji Lopez-Alt on seriouseats.com.
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SHAKSHUKA
Course: Breakfast, Lunch, Dinner, BrunchCuisine: MediterraneanDifficulty: Easy4
servings10
minutes25
minutesGreat meal for breakfast, lunch or dinner.
Ingredients
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, sliced thin
1 large red pepper, stems seeds and ribs removed, thinly sliced
1 fresh small hot chili (jalapeño, serrano, or Fresno) stems, seeds and ribs removed sliced thinly
2-3 garlic cloves, thinly sliced
1 1/2 tablespoons sweet Hungarian or smoked Spanish paprika
2 teaspoons whole or ground cumin seed
1 (28-ounce) can whole peeled tomatoes, crushed by hand
Kosher salt and fresh ground black pepper
Large handful minced parsley
6 eggs
Sliced black olives, feta cheese, or artichoke hearts for serving (optional)
Crusty bread, for serving
Directions
- Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.
- Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.
- Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.
Notes
- Equipment: 10-inch deep skillet with lid, or 3-quart straight-sided, lidded sauté pan.
- To crush the tomatoes, transfer to a large bowl and squeeze with your fingers. Alternatively, leave whole, add to the pan, and use a pastry blender to cut the tomatoes directly in the pan.
