Shaksuka!
Shakshuka: A Flavorful Journey with Eggs in Purgatory
Ingredients:
2 tablespoons olive oil
1 large yellow onion
1 large red bell pepper
¼ teaspoon fine sea salt
3 cloves garlic
2 tablespoons tomato paste
1 teaspoon ground cumin
½ tsp ground coriander
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes or cayenne pepper (optional) OR
1-2 TBSP harissa paste (optional)
1 large can (28 ounces) crushed tomatoes
1/3 cup chopped fresh cilantro or flat-leaf parsley
1 cup spinach or kale chopped (optional)
Freshly ground black pepper, to taste
4 to 6 large eggs (1-2 eggs per person)
½ cup crumbled feta
Instructions:
Preheat the oven to 375F.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat.
Add chopped onion, bell pepper, and salt. Cook for about 5 minutes, stirring often, until onions are tender.
Add minced garlic, tomato paste, cumin, paprika, and harissa or red pepper flakes. Cook, stirring constantly, until fragrant (1 to 2 minutes).
Pour in crushed tomatoes with their juices and add 2 tablespoons chopped cilantro. Stir, and let the mixture simmer. Reduce heat as necessary, and cook for 5-15 minutes until the sauce thickens. Add chopped spinach in the last 5 minutes if desired.
Turn off the heat, taste and adjust salt and pepper.
Use the back of a spoon to make wells near the perimeter and crack eggs into them. Sprinkle a little salt and pepper over the eggs.
Carefully transfer the skillet to the oven* and bake for 5-11 minutes until the egg whites are opaque and the yolks have risen a bit but are still soft and jiggly. Eggs will continue cooking in the tomato sauce. Watch carefully for runny yolks.
Top with crumbled feta, fresh cilantro leaves, and more red pepper flakes if desired. Serve in bowls with pita bread or crusty bread on the side.
*Note: Eggs can be cooked on the stove by simmering on low heat with (or without) a lid.
Enjoy this delightful Shakshuka, a perfect blend of flavors and textures that will transport your taste buds to the heart of North Africa! 🍳🌶️