Here’s a recipe for shakshouka, based on what I threw together the other day. You can change things up as you like, of course. This is a dish featuring eggs poached in a tomato sauce with peppers, onions and spices. This recipe originated in Tunisia. Serve it for any meal of the day!
- 1 large yellow or sweet onion
- 1 cup bell peppers
- Olive oil
- Freshly ground black pepper
- Balsamic vinegar
- Cumin, turmeric, other spices to taste
- 28 oz tomatoes, crushed or whole (to be crushed by hand)
- 6 eggs
- Feta crumbles
- Sumac (traditional but not totally necessary if you can’t find it)
- Cilantro or parsley for garnish
- Pancakes or toast to accompany
Sautee onion, with a dash of salt, in olive oil on med-high until translucent
Add a splash of Balsamic vinegar because, why not, and to slow it down because I’m not done yet chopping the …
… purple bell peppers (4 small, about a cup), chop them up and put them in with the onions, add a little more dash of salt, a little more olive oil, cook until slightly soft
Add 1/2 tsp each of cumin, turmeric, black pepper, garam masala, I don’t know, some other stuff.
Cook 2 minutes to wake it up, then add 28 oz crushed tomatoes. I used fire roasted and crushed. Lacking that I would have used San Marzano style and crushed them myself.
Maybe drop the heat a little? Simmer for 15 minutes without the lid, stir sometimes.
Make dimples in the sauce and put an egg in each. I used a ramekin to break each egg into, then poured from there.
Add feta cheese crumbles on top. Sprinkle sumac and black pepper over eggs.
Put the cover on and wait until it’s cooked however much you want it cooked. Reminder: the egg will continue to cook until the sauce cools off, so if you want it soft at all, take it off a little early.
To serve at breakfast or brunch, spoon over plain buttermilk pancakes. For lunch or dinner, serve over thick toast.
Spoon out a little sauce, then an egg or two with some sauce and put it on top. Scoop up some more sauce. Garnish with cilantro or parsley.