Shakshouka is a centuries-old dish that was originally made in the east around where the Ottoman Empire dictated. Exactly where is disputed, regardless it became very popular among the Jews who bought it Israel as a result of the mass Jewish exodus from Arab and Muslim lands from the late 1940s to the early 70s.
2 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, minced
2 fresh tomatoes, diced
1 bell peppers, finely chopped
1 teaspoon salt
Freshly ground black pepper
¼ tap cayenne pepper
½ cup of tomato passata
¼ cup of water
3 large eggs
Fresh herbs to garnish
- Heat 1 tablespoon of olive oil in a cast-iron skillet over medium heat then add the chopped garlic, onions, tomatoes, and bell peppers.
- Season the vegetables with salt then sweat them down to evaporate moisture out of them. This intensifies their flavor.
- Season the vegetables with fresh pepper and a ¼ teaspoon of cayenne pepper for a little bit of heat.
- After 6-7 minutes add ½ a cup of passata and a ¼ cup of water then stir to combine and bring up to a simmer.
- If you’re worried about the yolks breaking, crack the eggs into a little ramekin or mug first so you can easily discard damaged yolks.
- Gently pour the eggs into the simmering passata then cover the skillet using a lid or a plate and poach the eggs for 5-8 minutes, depending on how runny you like the yolks.
- To garnish the shakshuka, drizzle with some olive oil and top with chopped herbs like sage, parsley, chives, or coriander. Serve with rustic, toasted bread.