Shakshuka is a one-skillet dish with warm spices, runny eggs and a zingy sauce – perfect for brunch. The dish originated in North Africa but is found commonly throughout the Mediterranean. As a result, there are as many ways to make Shakshuka as there are cooks in the kitchen.
This version is based on a recipe from the restaurant Dr. Shakshuka in Tel Aviv by way of Yotam Ottolenghi. Onions and peppers, sautéed until golden, lay the foundation for the dish. With the addition of crushed tomatoes, the mixture becomes a sauce spiked with cumin, paprika and cayenne. Eggs are added and cooked low and slow until just set. A shower of parsley completes the dish.
Serve this for brunch, or at any time of day. Be sure to serve with plenty of bread for mopping up the sauce.
Adapted from Yotam Ottolenghi's Plenty
3 tablespoons olive oil
1 onion, sliced
1 red pepper, sliced
2 cloves garlic, minced
½ teaspoon cumin
½ teaspoon paprika
Pinch cayenne pepper
1 14-ounce can crushed tomatoes
1 bunch chard leaves, stemmed and de-ribbed
Handful of parsley, chopped
1. Heat olive oil in a large skillet over medium-high heat. Add onions and cook until beginning to soften and turn golden, about 5 minutes. Add peppers and continue to cook until beginning to soften and turn golden, about 5 minutes. Add garlic, spices and sugar, and continue cooking until fragrant, about 30 seconds.
2. Add tomatoes and bay leaf. Season with salt and pepper. Reduce heat to medium-low and simmer sauce until slightly thickened, 15-20 minutes. (The sauce should be loose. Add a little water if it gets too dry.)
3. Remove the bay leaf. Add chard leaves and cook until wilted, about a minute.
4. Make four wells in the sauce and add an egg to each one. Sprinkle the eggs with salt and pepper. Place a lid on the skillet and cook until whites are set and yolks are still runny, 5-10 minutes. Dust with parsley.