Prep time 10 minutes Cook time 15 min
Shakshuka is a dish where eggs can show off their glamorous yolks. The recipe is simply eggs that are poached in a spicy tomato sauce that is quite a delicious combination.
I have always been fascinated by Iran which is after all one of the world’s oldest cultures. Given the scant reporting we get in the US, I decided to attend a panel discussion on succession after the current supreme leader Ayatola Khamenei. It provided a fascinating insight into local Iranian politics and the machinations of the various factions within it. If you are interested, you can see a replay of the discussion at this link .
I mention this because before the event I was hanging out with a couple of the panel’s Iranian speakers I knew and it turned out that one of them shared my passion for good eggs. It launched us into in animated discussion about where to find good eggs and recipes that would make the best use of them. Now that is what I call putting the region’s geopolitical turmoil into a proper perspective.
Shakshuka is ideal for a weekend breakfast or brunch and it is what I call an “orphan recipe” – one that does not have a clear parentage. Supposedly originating in Tunisia, it has been adopted by countries throughout North Africa, the Middle East and across to Turkey and Iran. There is also an Italian version where it is know as Eggs In Purgatory and in Andalusia where you will find Huevos A La Flamenca with Serrano ham and chorizo peppers. Shakshuka even has a distant Mexican relative, Huevos Rancheros made with tomatillos, cilantro, scallions and hot peppers.
So there are an infinite number of variations you can use to make Shakshuka. I have seen sauce recipes that include green or red peppers, thinly sliced zucchinis and aubergines spiced with different combinations of paprika, cumin, coriander and harissa. I have seen toppings that include artichoke hearts, feta cheese, black olives and sliced avocados. However with tasty heirloom eggs I prefer not to drown their taste and like them with a slightly spiced sauce flavored with a little turmeric and garnished with freshly chopped parsley or cilantro.
From there you can improvise to your heart’s content.
Shakshuka
by
Derek Farwagi
Ingredients
- 1 yellow onion
- 3 tbspn oilve oil
- 2 tsp Aleppo pepper (or red chili flakes)
- 1 tsp ground cumin
- ½ tsp Cayenne pepper
- 1 can of diced toamtoes
- 2 tsp tomato paste
- 4 Eggs
- ¼ cup chopped Italian flat parsley or cilantro (or both)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add chopped onions, stirring frequently until they start to caramelize. (About 5 minutes)
- Add Aleppo pepper, cumin, turmeric and cayenne pepper and stir for a minute to release flavors.
- Add diced tomatoes and paste and stir to combine. Reduce heat to a simmer and cook for 10 minutes, then season to taste with salt and pepper.
- Break an egg in a small bowl. Using a large wooden spoon, make and hold a well in the sauce near the perimeter of the pan. With the other hand gently slide the egg into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed.
- Repeat with remaining 3 eggs, working around pan as you go.
- Season eggs with a little salt, reduce heat to a quick simmer and cook uncovered until egg whites are barely set and yolks are still runny, 8 to 10 minutes. Spread the whites occasionally to cook through. ( If you prefer the yolks less runny, cook with the pan covered.)
- Sprinkle with cilantro or parsley and a drizzle of olive oil. Serve immediately with crusty bread.