I adore shakshuka. The first time I made shakshuka a few summers ago, I fell in love. This dish is warm, spicy, fulling and visually stunning. I have had several shakshuka dinner parties since that summer.
This dish originates from Tunisian and is hugely popular in Jerusalem...and on my dinner table. There are several types of shakshuka out there; in this version we will focus on tomatoes and spice.
I love dishes that could change with the seasons. In winter, use canned tomatoes, potatoes, and squash. In the summer and spring months, use fresh tomatoes, bell peppers and eggplant.
2 tablespoons Harissa
3 Bell peppers, sliced
1 Onion, sliced
2 teaspoons Tomato paste
4 cloves Garlic, minced
1 teaspoon Cumin
1/2 teaspoon Ground fennel seed
5 Tomatoes, roughly chopped
Sprig of thyme, minced
salt to taste
juice of 1/2 a lemon
1. Heat up a large oven-safe pan over medium heat. Add olive oil, harissa, bell peppers, onion, salt, thyme, garlic, cumin, and fennel seed. Add juice from half a lemon. Remember tomatoes are naturally acidic so a little acid goes a long way.
2. Cook vegetables for about 8 minutes until peppers and onions are soft. Add chopped tomatoes and cook further for about 10 minutes. Once sauce is thick, taste for seasoning and adjust according to desired level of spice.
3. Preheat oven to 350°. Make 4 pockets in the pan to crack the eggs into. Place the pan into the oven to cook the eggs, about 6 to 8 minutes, just until egg whites are set but yolk is still runny.
4. Serve Shakshuka in pan topped with scallion or cilantro with toasted thick white bread on the side. This dish can be served for breakfast, lunch or dinner.