Big Brunch Shakshouka

Name: Big Brunch Shakshouka
Ingredients: 1 Tablespoons oil; 1/2 a medium onion, chopped; 1/2 a red bell pepper, cored and chopped; 1 jalapeño, minced; 4 large cloves garlic, chopped; 2 Tablespoons tomato paste; 2 teaspoons dried oregano; 1 teaspoon paprika; 1/2 teaspoon cumin; 1/4 teaspoon black pepper; 1 (28 oz.) can crushed tomatoes; 1 cup unsalted stock (veg or chicken); 1 + 1/4 teaspoon salt to start; 12 eggs, brought up to room temp (1 hr out of fridge b4 cooking); chopped cilantro & green onion for garnish

x @cook_5886383

There are conflicting opinions about the origins of shakshouka, but it's safe to say that it's a delicious egg preparation that is enjoyed in parts of North Africa and the Middle East.

If you're familiar with Huevos Rancheros, this will hit a lot of the same notes.

The great thing about it for a brunch like the one we had with a big group of friends this weekend is that unlike a lot of egg dishes, you can cook up to dozen servings at once!

I like to serve it with oven warmed crusty bread, pita, or naan for sopping up all that delicious sauce. Or you can serve tortilla chips with it and make a deconstructed, fusion chilaquiles of it! :)

We potlucked the brunch so one egg was enough for each person, but if the Shakshouka is the main course of a more limited menu, I suggest 2 eggs per serving.

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Ingredients

30 to 45 mins

1 Tablespoons oil
1/2 a medium onion, chopped
1/2 a red bell pepper, cored and chopped
1 jalapeño, minced
4 large cloves garlic, chopped
2 Tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 (28 oz.) can crushed tomatoes
1 cup unsalted stock (veg or chicken)
1 + 1/4 teaspoon salt to start
12 eggs, brought up to room temp (1 hr out of fridge b4 cooking)
chopped cilantro & green onion for garnish

Cooking Instructions

1

Preheat oven to 375F.
2

In a 12"-13" oven safe deep sauté pan, bring the oil up to medium high heat and then sweat the onion, bell pepper, jalapeño, and garlic until the onion is translucent.
3

Add the tomato paste, oregano, paprika, cumin, black pepper, stir to combine, and let the tomato paste caramelize and spices bloom for a minute or so.
4

Add the crushed tomatoes, stock, and salt, stir thoroughly, and bring the sauce to a boil for a minute or two. Check seasoning and adjust if needed.
5

Crack the eggs into the pan, spacing them as evenly apart as you can, and place the pan in the middle rack of the oven.
6

Depending on the size and temperature of your eggs as well as your preferred doneness for the yolk, it'll take anywhere from 15 to 23 minutes to cook. If you like runny yolks (and solid whites, of course) like I do, check at 15 minutes. When the eggs are properly poached, the whites will be opaque at the sides, and then just a bit filmy looking on the top.
7

Sprinkle with chopped cilantro and green onions and serve.
8

Enjoy! :)