Monday, June 10, 2013


Sometimes for breakfast I want something savory and substantial. If I'm out for breakfast and happen to see chilaquiles on a menu, that's what I want- no question about it.

Another savory morning option, shakshuka is probably easier to make at home than chilaquiles (although both are equally fun to say). 
Essentially eggs poached in a tomato sauce, this North African dish can be one of those any time of day meals.

Eggs are like that: they're versatile. The fact that they almost always fit the bill is probably the best thing about them.

Eggs can be the perfect addition to so many one-bowl meals: sauteed vegetables, rice, quinoa, beans...
And a beautifully poached egg can make a silky sauce for whatever it's perched atop.

Shakshuka is one of those things that I've wanted to make for a while, it sounded so good, but I never got around to it until now- I'm glad I did. It's hearty with a little kick (it would be perfect when tomato season winds down and the weather cools off).
I'm sure I'll make it again, and I'll probably try some different variations along the way.

Adapted from Yotam Ottolenghi's recipes in Plenty and Jerusalem
Serves 4-6

3 T olive oil
1 large onion, sliced
kosher salt
3/4 t (2 g) cumin
1 T (22 g) tomato paste
1 t (5 ml) hot chili sauce (such as sriracha)
3 lage cloves of garlic, minced
4 ripe tomatoes, chopped into large pieces
2 red bell peppers, large dice
1 1/2 t (7 g) brown (or muscovado) sugar
freshly ground black pepper
4-6 large eggs

chopped fresh parsley or cilantro, plain yogurt, feta cheese, extra chili sauce, lemon zest

Heat olive oil in a 10 inch skillet over medium heat until shimmering. Add sliced onion and 1/2 t (5 g) kosher salt. Reduce heat slightly and saute 10-15 minutes until the onions are softened and slightly caramelized. Stir in the cumin, tomato paste, and chili sauce and saute together with the onion a couple minutes until the onions are coated with the mixture and the tomato paste thickens and darkens slightly. Add the garlic and stir the mixture about 30 seconds, or until the garlic is fragrant. 

Add the tomato and peppers along with the brown sugar and another 1/2 t (5 g) kosher salt. Cook the mixture, stirring occasionally, about 15 minutes until it starts to resemble a thick and chunky pasta sauce (add a little water to thin the sauce while cooking if desired). Season to taste with salt and pepper. Make 4-6 wells in the simmering sauce and crack an egg into each space. Cover the pan and continue gently simmering the shakshuka about 5 minutes, or until the egg whites are set, but the yolks are still soft. 

Garnish to taste and serve with toast or good bread. 

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