Shakshuka (baked eggs)

So… the last time I wrote about a recipe was in September, which means I’ve had a pretty long stretch without making anything new or noteworthy.  But hopefully this will make up for it: shakshuka, or eggs baked in spiced tomato sauce.

I first came across the idea in Ottolenghi and Tamimi’s Jerusalem cookbook, but there are recipes everywhere.  And they all seem a little bit different, so I went ahead and created my own version.  It was delicious, but unfortunately I either forgot to write down the ingredients or misplaced my notes…  So this is version 2.0.

It starts with onion and an orange pepper, since I much prefer their mild sweetness over green or even red peppers.  I grabbed cumin, coriander, and cinnamon from the cabinet and heated the spices with the softened vegetables for a few seconds to bloom the flavors, before adding tomatoes (lately I’ve been into the Pomi chopped tomatoes that come in a box).  Salt and a little bit of sugar rounds things out.  If you like a hint of spice, add a pinch or two of cayenne.

Then it’s just a matter of carefully nestling the eggs into little wells in the sauce, and baking until the whites are just firm.  That way you end up with perfectly runny yolks!

A sprinkling of fresh herbs is the finishing touch – I used cilantro, but parsley or chives or anything else you have handy would work too.

I hope you try it, and like it, and I promise I’ll start doing cooking more soon!

Shakshuka

1-2 tbsp olive oil
Half large yellow onion, chopped (~1 cup)
1 orange pepper, peeled and chopped (~1 cup)
1 1/2 tsp ground coriander
1 1/2 tsp cinnamon
1 tsp cumin
1 750g box or 28oz can of chopped/crushed tomatoes
1 tsp sugar
1/4-1/2 tsp salt
Pinch cayenne pepper
6 eggs
Chopped fresh cilantro or other herbs, if desired
Heat oil in large saute pan and cook onions and peppers over medium heat until soft, about 10 minutes.  Season lightly with salt while cooking.

Make a well in the center of the pan and add coriander, cinnamon, and cumin.  Toast spices for a few seconds, then stir into the vegetables and cook a few more seconds.

Add tomatoes and sugar.  Depending on the brand of tomatoes, add salt to taste – the Pomi boxed tomatoes I use have no salt added, so I use up to 1/2 tsp.

Simmer for about 15 minutes while you preheat the oven to 375º.

One at a time, crack egg into a small bowl, then use a spoon to make a well in the sauce.  Drop egg in carefully.

**I used six eggs, which serves 2-3.  There’s enough sauce for eight eggs, though, so you could serve 4 by adding a couple extra eggs if your pan is big enough, or else baking in individual dishes.**

Bake for 10-15 minutes, until egg whites are just set.  (Keep watch on them after 10 minutes, since hard-cooked egg yolks in this dish are not appealing.)

Garnish with fresh herbs and serve!