by Alexandra Dawson, In My Bowl
Taking those same shakshuka principles of stewed tomato, pepper, and spice, this recipe simplifies the preparation process, creating a make ahead option while still maintaining the dish’s fundamentally striking disposition. We make this one big batch on Sunday evenings to sporadically rewarm with simmered eggs when the going gets hectic, topped with fresh cracked black pepper, micro-greens, and a side of toasty pita. For littler mouths, try using this shakshuka in place of a pasta sauce, topping a favorite bean based noodle, quinoa, or brown rice!
Makes 6 Servings
2 medium yellow onions, peeled and quartered
2 medium red bell peppers, deseeded and quartered
6 gloves garlic, peeled
¼ cup olive oil
2 teaspoons ground cumin
2 teaspoons paprika
2 (28 ounce) cans diced tomatoes
salt & pepper to taste
12 large eggs, preferably pasture raised + organic
In a food processor fitted with an S-blade, pulse onions, peppers, and garlic until finely diced.
In a large Dutch oven or heavy pot, heat olive oil over medium-low heat. Pour in pepper mixture and simmer, stirring frequently, for 20 minutes.
Stir in cumin, paprika, diced tomatoes, salt, and pepper, and simmer for an additional 10 minutes. Remove from heat, transfer to airtight tupperware, and refrigerate for up to one week, or until ready to serve.
To serve: Transfer desired amount of shakshuka base to an appropriately sized skillet (1 ½ cups per serving – you’ll want the shakshuka to be about 1 inch deep). Bring to a simmer over medium heat, then crack in desired amount of eggs (2 eggs per serving). Cover skillet and allow eggs to cook until the whites are set, but the yolk is still runny, 5-6 minutes. Remove from heat, serve and enjoy!