Shakshuka - Family Breakfast

I love the way that this simple plate of eggs has the ability to transport you to another place and time.  I first encountered this dish while traveling through the markets in Israel. Shakshuka is a North African stew of eggs poached in an aromatic sauce of sweet peppers, onions, chilies and tomatoes.  With roots stretching back to the Ottoman Empire, shakshuka has been eaten in Morocco, Tunisia and Yemen for centuries. It was eventually brought to Israel during the Jewish exodus from Arab and Muslim lands, where it quickly became a staple of new Israeli cuisine. I tasted my first shakshuka in Jerusalem and was immediately hooked. I brought my version of the dish home to Wisconsin where my wife Michelle enthusiastically dubbed it our official family breakfast and now it’s my pleasure to share our recipe with you.

Ingredients:

• 1 pint cherry tomatoes

• 1 red bell pepper, diced

• 2 Tbsp extra virgin olive oil 

• ½ medium sized onion, diced

• 1 large clove garlic, minced 

• 1 - 28 ounce can fire roasted diced tomatoes

• 2 t. Berbere spice blend

• 8 large organic eggs 

• Coarse salt

• Freshly ground black pepper 

• Urfa Biber Turkish chili flakes

• Labneh or plain Greek yogurt

• Freshly chopped cilantro

Directions:

Preheat oven to 400 degrees.

Add the tomatoes, bell peppers and olive oil to a large skillet, preferably nonstick or cast iron. Place the pan in the preheated oven and roast for 10 minutes.

Stir the mixture occasionally and continue to roast until the mixture takes on a bit of color and the tomatoes begin to burst. At this point remove the pan from the oven and place over medium heat. Add the onions and garlic and cook continuously stirring until the onions become translucent. 

Stir in the can of tomatoes and Berbere spice blend, bring to gentle simmer and cook for an additional 5 minutes. Season the dish with salt and freshly ground black pepper.

Next using a large spoon make several divots into the top of the sauce. Crack an egg into each divot and season each egg with salt, pepper and a pinch of Urfa Biber chili. Cover the pan and continue to cook just until the egg whites are firm but the yolks remain a bit runny.

Garnish with dollops of labneh and a generous sprinkling of freshly chopped cilantro. Serve straight from the pan with plenty of warm bread for dipping.

Note: Urfa Biber - are deliciously fruity sun dried Turkish chili flakes with hints of red berries, dark chocolate and mild heat. Labneh - otherwise known as yogurt cheese is a deliciously thick, rich and tangy Middle Eastern strained yogurt that is definitely worth seeking out.  Available at Middle Eastern, Turkish and some Asian grocers