Mildly spicy and intoxicatingly fragrant, shakshuka is all the rage for breakfast in Israel and North Africa and is catching on in the States. Our version uses fresh summer produce for a wonderful, simple, vegetarian meal any time of day. Serve with warm bread and labneh, a delicious Middle Eastern yogurt cheese.
Difficulty: easy
Serves: 4
Prep time: 10 min
Cook time: 45 min
Ingredients
1/4 c olive oil
1 onion, halved and sliced thinly
1 T garlic (2 cloves), crushed
2 red bell peppers, sliced thinly
1 green bell pepper, sliced thinly
1 1/2 c canned crushed tomatoes (not fire-roasted)
4 lg, ripe tomatoes, diced 1/2″
1/2 to 1 T harissa chili paste*
1/2 t ground cumin
large pinch of salt and pepper
pinch of ground caraway (optional)
2 T tomato paste
6-8 eggs
Additional
flatbread, such as naan or pita, warmed
1 c labneh* (Lebanese yogurt cheese), or sour cream or Greek yogurt
1/2 c mixed green olives
1 T parsley, chopped
extra virgin olive oil, for garnish
Steps
In a large, deep skillet over medium heat, sauté onion, garlic and peppers in oil until soft but not browned, approx. 8 min. Add all tomatoes, harissa (to taste) and seasonings, and cook 20 min over low heat, partially covered. Add tomato paste, cover and simmer 3-4 min more. Taste and adjust seasonings, as desired (should be fragrant and spicy, and sauce should thicken). With the back of a spoon, make 6-8 evenly spaced indentations on top of sauce, then break an egg into each one. Cook partially covered until the egg whites set to desired doneness, approx. 8 min. Garnish with parsley. Serve with warm flatbread, green olives and labneh drizzled with olive oil.
*Harissa and labneh are available at your Market Cheese Shop.
