Shakshuka

I realized the other day that I haven’t posted in over a month, and that it was a month between my last couple of posts too. Also, my last post was just a political meme with no input from me. I will try to do better, I do have things to tell, and I want to come see your blogs as well. I sat down with the intention of writing a ‘catching up with J’ type post, but now Ted wants to go to see a movie, there is a new library that is opening today, I need a shower, blah blah blah. So, here is a recipe for a delicious and simple dinner that we’ve been having somewhat regularly lately. Recipe and photo are both from the LA Times. I tried taking a picture of mine, and shockingly, it didn’t come out as wonderfully as the professional food photographer’s picture.

My notes: the eggs take quite awhile to cook this way. When I covered the pan per the recipe, the yolks cooked through by the time the whites were firm. I prefer my yolks at least a little runny, so the next time I made it, I tried uncovered and it worked better for me. Instead of 3 chopped tomatoes, I use a 14.5 oz can of fire roasted tomatoes. Also, I looked up pimentón de la Vera, and it’s smoked paprika.

Shakshuka

Ingredients

2 tablespoons olive oil

2 red bell peppers, cored and cut into ¼-inch lengthwise slices (about 1 ½ cups)

Salt and freshly ground black pepper

½ onion, cut in half lengthwise and thinly sliced (about 1 cup)

3 cloves garlic, finely chopped

1 to 2 tablespoons harissa

2 tablespoons tomato paste

1 teaspoon ground cumin

2 cups chopped tomatoes (about 3 tomatoes)

½ teaspoon pimentón de la Vera

4 eggs

2 tablespoons chopped cilantro

Labneh or Greek yogurt

Directions

Heat the oil in a skillet over medium heat. Add the sliced peppers, salt lightly and cook, stirring frequently, until the peppers have wilted and begun to soften, about 5 minutes.

Add the onion and cook until it has softened, about 5 minutes, then add the garlic and continue cooking until that becomes fragrant, about 1 minute.

Add the harissa, tomato paste and cumin and cook until the mixture becomes richly fragrant, about 3 minutes. Add the chopped tomatoes and the pimentón and cook until the mixture forms a thick sauce, about 7 minutes. Season to taste with salt and pepper and add more harissa if desired.

Using the back of a spoon, make 4 depressions in the sauce and crack an egg into each. Sprinkle lightly with salt, cover the pan and cook until the eggs are set, about 10 minutes.

Sprinkle chopped cilantro over the top and serve immediately, with labneh or Greek yogurt on the side.