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Yotam Ottolenghi’s Shakshuka

Adapted from the Guardian and Epicurious 

Servings 4

Ingredients

  • ½ tsp. cumin seeds
  • 3-4 TB light cooking olive oil
  • 1 large onion, peeled and sliced into half moons
  • 2 large peppers, one red one yellow, cored and cut into thick strips
  • 4 tsp. dark brown sugar
  • 2 bay leaves
  • 6 sprigs of thyme, picked and chopped
  • 2 TB flat leaf parsley, chopped
  • ½ bunch cilantro, chopped
  • 6 ripe tomatoes, roughly chopped
  • ½ tsp. saffron strands
  • Pinch of cayenne pepper
  • salt, pepper
  • Up to 1 C water
  • 8 eggs
  • Optional: harissa paste

Instructions

  1. In a large saucepan, dry roast the cumin on high heat for 2 minutes. Add the oil and sauté the onions for 2 minutes. Add the peppers, sugar, bay leaves, thyme, parsley and 2 TB of coriander, and cook on high heat to get a nice color.
  2. Add the tomatoes, saffron, cayenne, salt and pepper. Cook on low heat for 15 minutes, adding enough water to keep it the consistency of a pasta sauce. Taste and adjust the seasoning.
  3. Place two sauté pans on medium heat and divide the mixture between them. Break 4 eggs into each pan, pouring into gaps in the mixture. Sprinkle with salt, cover and cook very gently for 10-12 minutes, until the egg just sets. Sprinkle with cilantro and serve with chunky white bread.