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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.

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