Shakshuka is an originally North African dish with many variations and adaptations throughout history. Shakshouka is, according to Wikipedia, best categorized as "a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg."
This particular recipe comes from Yotam Ottolenghi's Plenty. Ottolenghi's book acknowledges the varied ways people modify this dish to their tastes. Some honorable mentions of adaptations are, "add preserved lemon, others feta, and different herbs and spices...Chunky white bread on the side is a must."
Ingredients:
1/2 tsp. cumin seeds
3/4 cup olive oil or vegetable oil
2 large onions, sliced
2 red bell peppers, cut into 3/4-inch strips
2 yellow bell peppers, cut into 3/4-inch strips
4 tsp. muscovado sugar
2 bay leaves
6 thyme sprigs, leaves picked and chopped
2 tbsp. chopped parsley
2 tbsp. chopped cilantro, plus extra to garnish
6 ripe tomatoes, roughly chopped
1/2 tsp. saffron threads
pinch of cayenne pepper
salt and black pepper
up to 1 1/8 cups of water
8 eggs
FIRST: In a large saucepan, dry-roast the cumin on high for roughly two minutes, until fragrant. Add the oil and sauté the onions until approaching translucence (past translucence if desired).
THEN: Add the peppers, sugar, bay leaves, thyme, parsley, and two tablespoons of coriander. Cook on high heat to get a nice color.
THEN: Add the tomatoes, saffron, cayenne, salt, and pepper. Cook on low heat for 15 minutes, adding enough water to keep it the consistency of a pasta sauce. Taste and adjust the seasoning. It should be potent and flavorsome. You can prepare this mix in advance.
FINALLY: Place four saucepans on medium heat and divide the mixture between them. Break two eggs into each pan, pouring into gaps in the mixture. Sprinkle with salt, cover, and cook very gently for 10-12 minutes, until the egg just sets. Sprinkle with coriander and serve with chunky white bread.
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