Shakshuka combines a spicy tomato sauce with the deliciousness of a soft cooked egg. And confounded my many attempts to get it right until I divided up the tasks. Perfection.
Software
· 1 T. olive oil
· 1 T. garlic, minced
· 1 small yellow onion, large dice
· 2 roasted red peppers, large dice
· 3 10 oz. can diced tomatoes with green chilies
· 2 t. harissa spice blend
· 4 eggs
· 1 T. vinegar (white or rice will do)
· Water
Method
1. In a large skillet, heat the olive oil over medium heat until warmed. Add the garlic and let it cook for about a minute (don’t burn it).
2. Add the onion and peppers. Cook for another 3 minutes. Add the tomatoes and harissa. Stir and let it cook for about 20 minutes. You’ll want to stir a couple of times during the process.
3. When there is about 10 minutes to go on the tomatoes, fill a high sided skillet about 2/3rds of the way with water and put it on high heat to boil. Once it boils, back down the temperature to medium low – just enough to get bubbles forming on the bottom. Add the vinegar.
4. Crack the eggs in separate containers – ramakins are good for this. Gently ease the eggs into the simmering water, leaving plenty of space between them.
5. Cook for 4 minutes.
6. While the eggs are cooking, spoon a serving of the tomato mixture on a plate. After the eggs are done, drain each and place on top of the tomato mix.
7. Enjoy.
Variants
Most recipes will have you cook the eggs in the tomato sauce. I was never able to get the eggs to turn out for me, so I hit upon the idea of cooking them separately. But if poaching eggs frightens you, make the tomato sauce and create divots in it for the eggs. Poach the eggs in the sauce until they are done to your liking. Also, if you can’t find the harissa spice blend, try a mix of paprika and cumin. It isn’t the same flavor, but it does bring some spice and smokiness to the dish. Also, try it with a sunny side up egg if a poached egg isn’t your idea of good food.
