Shakshuka
Photo: Chubbychef, CC BY-SA 4.0
Shakshuka is a pan of eggs set into a spiced sauce of tomatoes and peppers, and it needs only one pot. This version blooms the paprika in hot olive oil first, so the whole sauce takes on its color and warmth. Six cloves of garlic and a fresh chile keep it assertive. Serve it with black bread for mopping, and note the Egyptian variation, which adds a little sugar and scrambles the eggs in.
Instructions
Set a wide pan over high heat and warm the olive oil for about half a minute. Stir in the paprika until it is evenly blended into the oil.
Add the garlic, sweet red pepper and chile pepper, then turn the heat down to low. Cook for about 10 minutes, until the peppers have softened slightly.
Add the diced tomatoes and bring the pan to a boil. Season to taste with salt and black pepper.
Press six dents into the surface of the tomato mixture. Put one egg yolk into each dent and spread the whites out around it.
Keep cooking on low heat until the egg whites have set. Serve straight from the pan, with black bread and fresh parsley if you like, or add pieces of sausage to the sauce.
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