Shakshouka is a tasty alternative to your ordinary omelet. Shakshouka translates to "all mixed up" in Hebrew. The eggs are poached in a spicy sauce of tomatoes, peppers, onions, and spices. There are many versions of shakshouka, mine incorporates harissa, a North African chile-based condiment that packs a lot of flavor. Its base is an assortment of dried chiles. I used a combination of mild and moderately spicy chiles -- ancho and guajillo. Anchos are mild and provide fruity, raisiny notes, while guajillo chiles provide a bit more heat. A perfect one-pot dish for breakfast, brunch, lunch, or even dinner. —wildgreens
extra virgin olive oil
large onion, diced
Anaheim peppers, seeded, and thinly sliced into ~2-inch strips (or other peppers of your choice, spicy or not)
garlic cloves, minced
1 1/2 pounds
fresh tomatoes, chopped
Sea salt and freshly ground black pepper, to taste
3 to 4 tablespoons
harissa, more or less to your liking
3 to 4 eggs (more if you like)
Crumbled feta (optional)
assorted dried chiles (such as ancho, guajillo, and pasilla), stemmed, deveined, and seeded
cloves garlic, chopped
sun dried tomatoes packed in oil, chopped
hot smoked paprika
1 1/2 teaspoons
whole cumin seed
whole caraway seeds
extra virgin olive oil, plus a little extra to cover
In This Recipe
Heat the oil in a large skillet over medium heat. Add the onions and saute until soft and translucent, about 5 minutes. Add the Anaheim peppers and saute 2-3 minutes. Add the garlic and cook another minute. Add the tomatoes, salt and pepper, turmeric, and harissa. Bring the sauce to a boil and then reduce the heat to medium-low, stirring occasionally until the tomatoes are soft and most of the liquid has cooked out, about 15 minutes.
With a wooden spoon, make 3 to 4 indentations in the stew. Break one of the eggs into a small dish and slide it into one of the indentations; repeat with the remaining eggs so that each indentation contains an egg. Cover the pan and cook over low heat until the egg whites are set but the yolks are still soft and runny, about 5 minutes.
Garnish with parsley (and feta). Serve immediately with a side of harissa and some crusty bread.
Place the chiles in a bowl, cover with boiling water, and soak for 25 to 30 minutes to rehydrate. Drain well.
Heat a small cast-iron skillet over high heat. When hot, add the whole cumin and caraway seeds and shake the pan frequently to prevent burning until the seeds release their fragrant aroma, about 1 minute. Place in a mortar and pestle or spice grinder, and grind to a powder.
In a food processor, puree the chiles, garlic, sun dried tomatoes, paprika, ground cumin and caraway, salt, sherry vinegar and lemon. Add the olive oil and process to a smooth paste. Transfer to a jar, cover with a thin layer of oil and store in the refrigerator, up to a month.