Shakshuka (Tunisian Style Poached Eggs in Tomatoes and Vegetable Stew)

March 29 2014, Saturday Brunch
Inspired by two different Shakshuka recipes of Yotam Ottolenghi - one  from his book Jerusalem and other from his video https://www.youtube.com/watch?v=ifwylLQtUmg. 

WHAT:

• 3 Tbsp Olive Oil
• 2 Tbsp Harissa sauce
• 1 Tbsp Tomato paste
• 1 Large Tomato or 2-3 Medium Tomatoes  - cut into 1/4 inch dice
• 1 Red/Green Bell Pepper, - cut into 1/4 inch dice
• 4 Cloves Garlic - minced
• 1 Onion - cut into 1/4 inch dice
• 2 Carrots - cut into 1/4 inch dice
• Handful of Parsley - chopped
• Handful of cilantro - chopped
• 3 Strand of Thyme - leaves separated
• 2 Large Eggs
• 2 Small Mozzarella cheese balls
• 1 Bay leaf
• 1.5 Tbsp Cayenne Pepper
• 1 Tbsp Whole Cumin
• 1 Tbsp Ground Cumin
• 1 Tbsp Sugar
• Salt, Pepper

HOW:

• Add cumin seeds in dry frying pan over medium heat. Once the cumin is fragrant and seeds start to pop add olive oil and bay leaf and cook for 1 minute
• Add garlic and onion and cool for about 2-3 minutes
• Add thyme, bell pepper and carrots and cook for 2-3 more minutes
• Add chopped tomatoes, tomato paste, harissa sauce, sugar and cayenne pepper
• Add 2/3 of parsley and cilantro and add ground cumin
• Bring to gentle simmer and cook for 10 minutes or you have a thick sauce consistency, adjust the seasoning with salt and pepper.
• Once done, make 2 little dips in the sauce and break and pour each egg in each dip gently so the yolks remain whole
• Sprinkle mozzarella  cheese pieces around
• Cover and simmer  for 5-7 minutes or until egg whites are set but yolks are still runny. 
• Remove from heat and sprinkle remaining parsley and cilantro and splash of olive oil (optional)
• Spoon whole egg for each person with sauce and server with some toasted white bread to dip.