Shakshuka

Shakshuka? This is an absolutely delicious meal of eggs poached in a sauce of tomatoes, peppers, and onions, with spices like cumin and paprika. On Sunday I had a hankering for this warming and comforting meal which originated in Northern Africa and appears on menus across the US as a brunch item. If you are looking for something that comes together quickly, under 30 minutes, you should try this. Shakshuka can be eaten for breakfast, brunch, lunch or dinner, it truly is that amenable of a meal.


I like to make Shakshuka in my large 12-inch cast iron skillet. If you don't have a cast iron skillet, don't panic, use your heaviest skillet with the most real estate so you can nestle as many eggs on top as possible.

When I made this on Sunday I actually went live on Facebook to see how that would look and feel. I learned several important lessons including how not to hit a wrong button at the end and delete the recording. doh! It was fun nonetheless and I plan to do more cooking live videos in the future.

A note about cast iron skillets:
One question a friend of mine asked while I was cooking was how to season a cast iron skillet. This really needs to be done only once after you bring your cast iron home. Scrub the skillet well with hot soapy water and dry thoroughly. Spread a thin layer of melted shortening or vegetable oil over the skillet and place it upside down on a middle oven rack at 375°. (Place a foil-lined baking sheet on a lower rack to catch drips.) Bake for one hour, turn off oven and let the skillet cool in the oven. From there on, you only need to be careful how you clean the skillet. Always wash the skillet by hand using hot water and a sponge or stiff brush. Avoid using the dishwasher, soap, or steel wool, as these may strip the pan's seasoning. If you have to scrub off stuck-on bits of food, scrub the pan with a paste of coarse kosher salt and water. Rub with olive oil or vegetable oil and place on the stove to heat through, then allow to cool. I heat my cast iron on the stove after we wash it to ensure all the water has evaporated and prevent rusting.

Ingredients for Shakshuka:
3 T olive oil, plus more for drizzling
1 medium onion, diced
1 large red bell pepper, stems, seeds, and ribs removed, diced
1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
3 cloves garlic, thinly sliced
1 1/2 T sweet Hungarian or smoked Spanish paprika
2 t ground cumin seed
1-28 oz can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender
Kosher salt and freshly ground black pepper
Large handful minced cilantro, parsley, or a mix
6 eggs
Toppings such as black kalamata olives, feta cheese, or artichoke hearts, for serving (all optional)
Crusty bread, for serving

Directions:
Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes.

Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine. This is where you can use a pastry cutter to crush the tomatoes. Reduce heat to a bare simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.

Using a large spoon, make a well in your pan and break an egg directly into it. Repeat with remaining 5 eggs, working around the pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting and cook until egg whites are barely set and yolks are still runny 5 to 8 minutes.

Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.