Tomato Shakshuka

Tomato Shakshuka

4 servings

The following recipe for red shakshuka uses few spices, instead relying mainly on fresh ripe tomatoes and excellent olive oil for flavor.

At the market

¼ cup olive oil

1-2 fiery Anaheim peppers, thinly sliced

5 garlic cloves, sliced

1 tablespoon hot (or sweet) paprika

1 kg (2 lbs) fresh red ripe tomatoes, peeled and cut into ½-cm (¼-inch) cubes

Sea salt

4 organic eggs

In the kitchen

Heat the olive oil in a large skillet and sauté the peppers until golden. Add the garlic and fry for about 1 minute. Add the paprika and stir to a red paste.

Add the tomatoes and mix well. Season with salt, cover and reduce to a low heat. Let simmer for 15-20 minutes, stirring occasionally to make sure the tomatoes aren’t sticking to the bottom of the pan.

Using a wooden spoon, create 4 dips in the sauce. Discarding most of the egg whites, crack the eggs into each dip and cook over a low heat until the edges of the yolks turn a little brighter in color, about 3 to 4 minutes.

Remove from the heat and serve in the skillet with a warm pita (page 171) or freshly baked bread.