Shakshouka, common to the Middle East and North Africa, is a breakfast dish of eggs poached in a spicy tomato sauce. Yum. There are, of course, many variations, and it is the perfect dish to make for a brunch occasion. The final product is served communally in the dish in which it was prepared, so a cast-iron pan would be a snazzy way to present this. Unfortunately, Miss Curry has no such pan (yet), so we simply used a small sautee pan to make a tiny batch. By the way, it was great.
1/2 cup olive oil
2-3 heads garlic, minced
1 chile pepper ( we recommend using a jalapeño, finely diced)
26 oz box of passata or strained tomatoes (or 7-8 skinned tomatoes)
fresh cilantro, chopped (plus extra for garnish)
fresh parsley, chopped
1/2 tsp cumin
salt and pepper
Heat olive oil until shimmering. Add garlic and cook until fragrant, about 1 minute. Add cumin, parsley, and cilantro, stirring to let spices bloom. Add chile pepper and let cook until soft, about 2-3 minutes. Add tomatoes and stir; let sauce simmer at a low heat for 15-20 minutes, adding salt and pepper to season during the last 5 minutes of cooking. When sauce has reached the desired flavor, return to medium heat. When bubbling, crack eggs and drop into the pan in order to poach. Cover yolks with a bit of sauce and keep an eye on the pan. After about 5 minutes the eggs should be ready. Sprinkle with chopped cilantro and serve with lavash or pita.