You know when something is so delicious and then you find out it’s also good for you so you eat the entire pot? What? You don’t? Liar. I kind of had one of those moments with this dish. It’s called Shakshuka and it’s brimming with antioxidant loaded tomatoes and omega filled eggs, so you don’t even have to pretend it’s good for you! The spicy, stewed tomato dish definitely doesn’t taste like health food! It’s rich and filling but not in a now-I-have-to-put-on-stretchy-pants-and-roll-to-the-couch kinda way. And luckily I live alone because I definitely hoovered down more than my fair share. All in the name of antioxidants, of course.
The other reason I love this dish. The name! Shakshuka! It’s just so much fun to say! I don’t want to start WWIII stating where this dish is originally from. So instead let’s just say it comes from either Israel or North Africa. But it’s no wonder there’s disputes over it’s origin, it’s skillet slurping deliciousness! I’d claim it came from my own kitchen, sadly that’s a big fat lie. So, to Israel and North Africa, you beat me to it but thank-you.
Adapted from Yotam Ottolenghi
Serves 2 hungry people
- 1/2 tsp cumin seeds, crushed
- 3 Tbsp olive oil
- 1/2 large onion, peeled and sliced
- 1 red and 1 yellow bell pepper, sliced
- 1 bay leaf
- 6 sprigs fresh thyme, picked and chopped
- 2 Tbsp flat leaf parsley, chopped
- 1 bunch fresh cilantro, chopped
- 6 large ripe tomatoes, roughly chopped
- Pinch of saffron threads
- Pinch of cayenne pepper
- Pinch of paprika
- salt and pepper
- 4 eggs
- In a cast iron skillet or a large pan, dry roast cumin seeds on high heat for a minute. Reduce heat to medium if using a cast-iron skillet. Add oil and sauté onions for 2 minutes until soft.
- Add the sliced peppers, bay leaf, parsley and a handful of cilantro and cook until peppers are soft. (I diced my peppers because long strips didn’t seem like they would incorporate into the tomatoes as nicely. This would bother me. Maybe I’m neurotic so do what makes you happy).
- Reduce heat to low and toss in tomatoes, cayenne, paprika, salt and pepper. Cook until tomatoes are mushy, about 15 minutes. Keep adding a little water as needed to get a consistency like pasta sauce (I only needed a couple tablespoons since my tomatoes were very ripe and juicy).
- Turn heat up to medium and crack eggs over it. Sprinkle with salt, cover and cook until eggs have just set.
- Toss on some fresh cilantro and serve with some good bread.