Farmer’s Market Shakshuka
This is an ideal recipe for when you have too many tomatoes, too many peppers and they run the risk of devolving into mush. While this dish is served for breakfast in several areas of the Middle East and Northern Africa, I’ve enjoyed it for every single meal: a hearty breakfast, a restorative lunch and a one pot dinner. Confession: I love making way more of the tomato base than I need.
While I prefer the flavor of red, yellow and orange peppers, feel free to add in green if that’s what you have on hand or that’s your flavor preference. Pomegranate molasses is a favorite ingredient of mine to use because it adds a nuanced sweet and sour flavor to whatever recipe it's used in. If you don’t have it on hand simply add in a teaspoon or two of sugar if your tomatoes are on the more sour side.
INGREDIENTS
2 tsp coriander seeds
2 tsp cumin seeds
3 Tbsp olive oil + extra for garnish
1 medium onion, diced
1 large red, orange or yellow bell pepper, diced
1 ½ tsp salt, divided
3 cloves of garlic, thinly sliced or minced
1 Tbsp sweet Hungarian paprika
1 Tbsp pomegranate molasses (optional)
6-8 medium tomatoes, roughly chopped
¼ c tomato paste (optional)
4-6 eggs, room temperature
Parsley & chile flakes for garnish
Bread for serving
DIRECTIONS
Heat a small skillet over medium heat. When warm, add the coriander and cumin seeds and toast until fragrant, about 1 minute. Make sure to shake the pan periodically to ensure that the spices don’t burn. Transfer to a mortar and pestle and grind. Set aside.
Heat a 10“ (or larger) saute pan over medium low heat. Add olive oil, onion, pepper and ½ tsp of salt. Stir and cover with a lid. Continue to cook for about 10 minutes until the onions have lost much of their moisture and are translucent.
Add garlic, paprika, pomegranate molasses, ground spices and stir. Cook for 1-2 minutes until fragrant. Add more oil if the pan looks too dry.
Add tomatoes, tomato paste (if using) and the remaining 1 tsp of salt. Stir, cover and cook for at least 10-15 minutes until the tomatoes break down and the mixture looks like a thick stew. I like to simmer mine for up to an hour to allow the flavors to really meld and concentrate.
Remove the cover and reduce the heat to low, a very gentle simmer . Do your best to make 4-6 divots in the mixture, 1 for each egg. Slowly and gently crack one egg into each divot and then replace the cover. Cook until the egg yolks are set to your liking. I prefer cooked whites and runny yolks, which typically take 6-8 minutes.
Divide shakshuka into bowls and garnish with parsley, chile flakes and a few glugs of olive oil. Serve with bread.
Serves: 4-6
NOTES
If it isn’t tomato season simply substitute canned or jarred tomatoes for fresh.
You can expedite this recipe by using ground cumin and coriander instead of grinding it on your own.