SHAKSHUKA WITH RED PEPPERS AND CUMIN
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and eggplants in spring. Having published recipes for shakshuka once or twice before, we are well aware of the risk of repeating ourselves. Still, we are happy to add another version of this splendid dish, seeing how popular it is and how convenient it is to prepare. This time the focus is on tomato and spice. But we encourage you to play around with different ingredients and adjust the amount of heat to your taste. Serve with good white bread and nothing else.
Provided by Yotam Ottolenghi
Categories Egg Tomato Breakfast Brunch Vegetarian Kid-Friendly Yogurt Lunch Buffet Healthy Low Cholesterol Quick and Healthy Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 2 to 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
- Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.
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- In a very large pan, dry-roast the cumin seeds over high heat for 2 minutes. Add the oil and onion, and saute for 5 minutes. Add the peppers, sugar, bay leaves, thyme, parsley and cilantro, and continue cooking over high heat, stirring frequently, until the vegetables are colored, 5 to 10 minutes.
- Add the tomatoes, saffron and cayenne, and season with one-half teaspoon salt and a pinch of pepper, or to taste. Reduce the heat and cook for 15 minutes, stirring occasionally and adding water as needed so the mixture has a pasta sauce-like consistency. Taste and adjust the seasoning as desired. (You can prepare the pepper mixture up to a couple of days in advance; cover and refrigerate until ready to use.)
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- In a large saucepan, dry roast the cumin on high heat for 2 minutes. Add the oil and sauté the onions for 2 minutes. Add the peppers, sugar, bay leaves, thyme, parsley and 2 TB of coriander, and cook on high heat to get a nice color.
- Add the tomatoes, saffron, cayenne, salt and pepper. Cook on low heat for 15 minutes, adding enough water to keep it the consistency of a pasta sauce. Taste and adjust the seasoning.
- Place two sauté pans on medium heat and divide the mixture between them. Break 4 eggs into each pan, pouring into gaps in the mixture. Sprinkle with salt, cover and cook very gently for 10-12 minutes, until the egg just sets. Sprinkle with cilantro and serve with chunky white bread.
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