Shakshuka

Shakshuka presents a delectable dish suitable for any time of the day. Its origins trace back to the 14th century to Tunisia, North Africa, and it journeyed to Israel through North African Jewish immigrants during the 1950s and 60s. By the 1990s, this culinary creation had firmly established itself on brunch menus across the globe, although its appeal extends beyond morning hours. The method of blooming the olive oil with tomato paste and spices plays a pivotal role in elevating the dish's flavors.

Within Shakshuka, eggs are gently poached in a blend of tomato and bell pepper sauce. However, its versatility lies in the fact that various proteins can be employed, ranging from ground meat, chicken, tofu, chickpeas, to even lentils. To me, Shakshuka acts as a vessel, designed to be enjoyed with bread—be it the enticing crunch of garlic-toasted sourdough, rustic bread, or the soft embrace of naan. The act of dipping the bread into the tomato and bell pepper sauce invariably draws a smile across my face and happiness to my belly.

Beyond the immediate gratification derived from indulging in Shakshuka, there's an added bonus of embracing the Mediterranean diet into your lifestyle

Shakuska Recipe

Ingredients:

• 1 (28-ounce) can whole peeled tomatoes, drained or 2 lbs.  fresh tomatoes diced
• 3 cups jarred roasted red peppers or 3 large red bell peppers, charred, skins and seeds removed, small diced divided 
• 1 medium onion, small diced
• ¼ cup extra-virgin olive oil 
• 4  cloves garlic, minced
• 1 tablespoon tomato paste 
• 2 teaspoons ground coriander
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon table salt
• ¼ teaspoon pepper
• ¼ teaspoon cayenne pepper , aleppo, red chili flakes
• fresh lemon juice, squeeze
• 6 large eggs
• ½ cup coarsely chopped fresh cilantro leaves and stems
• 2-4 Tbsps. feta cheese, crumbled
• Optional- 2-4 Tbsps. chopped pitted kalamata olives
• Optional- bread of choice 

INSTRUCTIONS:

In a large saute pan on medium-low heat, add the olive oil until hot. Add the tomato paste and the reset of the spice to bloom in the olive oil, approximately 3 minutes. Add the sliced garlic until lightly browned. To the saute pan, add the can of tomatoes,  diced bell peppers and onions. Stir well. Bring to a boil and reduce to a simmer for about 1-2 minutes. Break up the whole tomatoes with the back of the spoon. Bring the mixture  to a boil and reduce to a simmer. Allow it to thicken for about 5-7  minutes. Add lemon juice and incorporate well. Make 6 small wells in the tomato-bell pepper mixture and add the eggs to each well in the pan. Spoon sauce over the white of the 6 eggs to ensure proper cooking of eggs. Cook for 4-5 minutes until the white of the eggs have set and the yoke is runny. Remove from heat, add chopped cilantro, feta and olives and serve with the bread on the side.