Shakshuka, a popular egg dish in Northern Africa and the Middle East, is basically eggs poached in tomato sauce. Different versions exist throughout the region. In the Maghreb (Morocco to Libya), flavorings include harissa or preserved lemon, for instance. In Egypt, I’ve had shakshuka with grated rumi on top (it’s a hard, strong-tasting cheese). This version uses uncooked, fresh fall tomatoes. Use any large tomatoes, just make sure they are ripe!
Ingredients
- 3–4 large, ripe tomatoes
- 1 tablespoon olive oil
- 1 medium-small red onion, cut in half and sliced thin
- 1–2 cloves garlic, minced
- ½ teaspoon chili powder, or to taste
- ½ teaspoon paprika powder
- ½ teaspoon ground cumin salt and pepper to taste
- 4 or 8 pasture eggs
- 2 tablespoons local feta, crumbled
- coarse-chopped fresh cilantro and/or chives for garnish
Preparation
Preheat oven to 325°.
To peel the tomatoes: Bring a pot with water to a boil. Cut an X in the end of each tomato, piercing the skin but not cutting through to the flesh. When water is boiling, add the tomatoes and turn off heat. Keep an eye on the tomatoes: After about a minute, the skin starts to peel. Take out and transfer to ice water. Remove skins and dice the tomatoes.
Heat olive oil in a frying pan and add the sliced onion. Over medium heat, cook onion until soft and caramelized.
In a bowl, mix together tomatoes, onions, garlic, spices and season to taste with salt and pepper.
Divide over 4 individual pots or cocottes and break and drop an egg (or use 2 eggs per person) into each one. Close the lids, place on a baking tray and bake in the oven for 15 minutes.
Take out, remove the lids and garnish with feta and herbs. Serve immediately with crusty artisanal bread to mop it all up!
About this recipe
Note: I love the freshness of ripe tomatoes in this dish but it can render the dish a little watery. If you don’t want the dish to be too watery, transfer the diced tomatoes to a strainer (over a bowl) and drain off some of the liquid. The drained liquid is delicious to drink!
