Shakshuka
by Christina Valagao
This breakfast dish is great anytime of year, but it’s especially perfect over the holidays when the weather calls for something warm and hearty. It comes together in about half an hour and can easily be doubled to feed a small crowd.
Ingredients:
- 2 tbsp olive oil
- 1 large, sweet onion, diced
- 4 cloves garlic, minced
- 1 red pepper, diced
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp sweet smoked paprika
- 1 tsp umami powder
- 1 tsp harissa
- 2 tbsp Italian parsley, finely chopped
- 8 Roma tomatoes, chopped (about 2.5 cups)
- 6 eggs
- Salt and pepper, to taste
Garnish:
- Flat leaf parsley, finely chopped
- 1/4 cup crumbled feta
- Toasted crusty baguette for serving
Method:
1. Preheat oven to 375F. In a heavy-bottomed pot or braiser, warm the olive oil over medium heat. When the oil begins to shimmer, add onion, garlic, and red pepper, and stir until onions are softened on medium heat. Add tomato paste, cumin, paprika and harissa. Stir until fragrant and the tomato paste has slightly darkened in colour, about 1 to 2 minutes.
2. Add the diced Roma tomatoes with juices and add chopped parsley. Sir and let come to a simmer. Reduce the heat and cover and let reduce for another 10-12 minutes. Taste and adjust seasoning if needed.
3. With a large spoon, gently create evenly spaced small wells in the tomato mixture and crack your eggs directly into the pan.
4.Transfer the pan to your preheated oven and bake for 7-12 minutes, depending on how runny you prefer your eggs. Once the white is set and yolks have slightly risen, remove from oven. The eggs should jiggle when you shake the pan. Do not overcook as the eggs will continue to cook when you remove from the oven with the residual heat. Garnish with crumbled feta and parsley. Serve with crusty warm bread.
Serves 2-3
Copyright (c) Christina Valagao 12/2021
2. Add the diced Roma tomatoes with juices and add chopped parsley. Sir and let come to a simmer. Reduce the heat and cover and let reduce for another 10-12 minutes. Taste and adjust seasoning if needed.
3. With a large spoon, gently create evenly spaced small wells in the tomato mixture and crack your eggs directly into the pan.
4.Transfer the pan to your preheated oven and bake for 7-12 minutes, depending on how runny you prefer your eggs. Once the white is set and yolks have slightly risen, remove from oven. The eggs should jiggle when you shake the pan. Do not overcook as the eggs will continue to cook when you remove from the oven with the residual heat. Garnish with crumbled feta and parsley. Serve with crusty warm bread.
Serves 2-3
Copyright (c) Christina Valagao 12/2021
