Six servings
- A couple tablespoons olive oil
- 1 large onion, diced
- A clove or two of garlic, roughly minced
- 1 red (or yellow or orange) bell pepper, diced
- 1 ½ T cumin (or more)
- 1 ½ T coriander (or more)
- 1 ½ T smoked paprika (or more)
- ¾ t sumac (or more)
- ½ t allspice (or more)
- ½ t ancho chili (or more)
- black pepper
- 28 oz can of whole tomatoes
- 6 eggs`
Yogurt Sauce
- 1 clove of garlic
- ¼ t salt
- 1/3 cup plain yogurt
- 1 t honey
Smoked Paprika Oil
- ½ cup olive oil
- 2 t smoked paprika
- 1 t salt
Method
- Heat oil in a large skillet or Dutch oven over a medium flame, add onion. Sauté until translucent.
- Add spices. Stir the spices into the onion and oil for a minute, then add the garlic. Sauté another minute, add the bell pepper. Continue stirring until the pepper is a bit soft.
- Add the canned tomatoes.
- Bring the shakshuka to a simmer, cook an hour or so. Stir occasionally, and taste to decide if more spices are needed.
- While the shakshuka is simmering, make the yogurt sauce. Smash the garlic, sprinkle the salt onto it, then smush it with either a mortar and pestle or just a spoon in a bowl. Add the yogurt and honey, and stir. Taste and adjust flavors.
- To make smoked paprika oil, slowly heat the olive oil in a small skillet, removing from heat when little bubbles to break the surface. Stir in smoked paprika and salt. It will probably foam up a bit. If it seems burnt, toss it out and start over after wiping out the skillet. After a good stir, let the paprika settle to the bottom. Pour through a fine mesh strainer into a small jar or a squirt bottle.
- Cook the eggs. We use 5-inch cast iron skillets for individual servings, or something larger. Make six divots in the shakshuka, and crack an egg into each. Cover the pan, and eggs will cook in the sauce. Cook eggs to desired level of doneness.
- Drizzle the yogurt sauce and smoked paprika over the eggs, and serve with warmed naan or pita.