How to make a foolproof Shakshuka

Clifford Correia chef and owner of Café BilliBi in Stoneridge, Greenstone, shared his favourite dish to make called Shakshuka.

He said he often made the dish for his family during lockdown.

“It is a quick easy and wholesome breakfast or brunch dish,” said the chef.

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INGREDIENTS

2 tablespoons olive oil

1 large yellow onion, chopped

1 large red pepper

¼ teaspoon salt

3 cloves garlic, minced

2 tablespoons tomato paste

1 teaspoon ground cumin

½ teaspoon smoked paprika

¼ teaspoon red pepper flakes

1 large can crushed tomatoes

2 tablespoons chopped fresh flat-leaf parsley

Freshly ground black pepper, to taste

5 to 6 large eggs

½ cup crumbled feta

Crusty bread or pita, for serving

INSTRUCTIONS

1. Preheat the oven to 180. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.

2. Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.

3. Pour in the crushed tomatoes with their juices and add the parsley. Stir and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavours time to meld.

4. Turn off the heat. Add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.

5. Carefully transfer the skillet to the oven and bake for 8 to 12 minutes, checking often once you reach 8 minutes.  They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centres when you shimmy the pan (keep in mind that they will continue cooking after you pull the dish out of the oven).

6. Top with the crumbled feta, fresh parsley, and more red pepper flakes, if desired.  Serve in bowls with crusty bread on the side.

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