Shakshuka

From Christina McKeough, executive chef of High Street

Credit: Liza Schoenfein

Shakshuka

Ingredients: 

• ¼ cup olive oil

• 4 cloves garlic, thinly sliced

• 1 yellow onion, small diced

• 1 large red bell pepper (or other sweet pepper), seeded, small diced

• 1 tablespoon smoked paprika

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon fennel seeds

• Kosher salt, to taste

• One 28-ounce can whole, peeled tomatoes

• 6 eggs

• Optional toppings and garnishes

  • Fresh herbs (such as cilantro, parsley, dill)

  • Whipped silken tofu

  • Chopped preserved lemon

  • Salsa verde

  • Sheep’s milk feta

  • Nigella seeds

  • Pickled onions

Procedure:

1. Heat a large skillet over low heat and add olive oil, garlic, onions, peppers, and spices. Stir over medium-low heat until spices are toasted and vegetables are soft and tender, without any color. Season with a pinch of salt. 

2. Gently crush the tomatoes with your hand and add them to the pan. Simmer for about 15 minutes. 

3. With the back of a spoon, make 6 small divots for the eggs. Crack the eggs right into the divots and sprinkle each egg with kosher salt. Turn heat down to low, cover, and continue to cook another 5–7 minutes until the whites are set, and yolks remain somewhat soft.  

Notes and Substitutions:

• Serve with a myriad of accompaniments like warm flatbread, sourdough toast, labneh, baba ghanoush, rice or another grain, braised chickpeas, bitter-greens salad, grilled vegetables.