Shakshuka

April 8, 2020
|
Created by Harmons
45 minutes
Serves 2-4
INGREDIENTS:
  • 2 Tbsp olive oil
  • 2 Tbsp Harous
  • 2 tsp tomato paste
  • 2 large red bell peppers, cut into 1/4" dice
  • 4 cloves garlic, finely chopped
  • 1 tsp ground cumin
  • 5 ripe tomatoes, chopped or canned
  • 1/2 cup chickpeas, rinsed and drained
  • 1 Tbsp capers
  • 1/2 cup croutons
  • 1/2 cup olives, such as kalamata, halved
  • 2-4 large eggs, plus 2-4 yolks
  • 1/2 cup labne (thickened yogurt)
  • Salt
  • Harous
  • 1 medium onion, thinly sliced
  • Pinch of turmeric
  • 2 Tbsp salt
  • 4 ancho chiles, stemmed and seeded
  • 3 dried chipotle chiles, stemmed and seeded
  • 1/2 tsp ground coriander
  • 1/2 tsp ground caraway seeds
  • 1/2 tsp freshly ground pepper
  • Pinch of cinnamon
  • 3 Tbsp extra-virgin olive oil
DIRECTIONS:

In a large frying pan over medium heat, warm oil. Add harous, tomato paste, peppers, garlic, cumin and a large pinch of salt. Stir and cook until peppers are softened, about 8 minutes. Add tomatoes, bring to a simmer and cook until thick, about 10 minutes. Add chickpeas, capers, croutons and olives and stir to combine. Season with salt, as needed.

Make 4-8 divots in sauce. Gently break eggs and carefully pour each into its own divot. Do same with yolks. Use a fork to swirl egg whites a little bit with sauce, taking care not to break yolks. Simmer gently, cover if desired, until egg whites are set but yolks are still runny, 8-10 minutes. Remove from heat and let sit, about 3 minutes. Serve with labne.

From “Jerusalem,” by Yotam Ottolenghi and Sami Tamimi

To make the harous, in a shallow bowl, toss onion slices with turmeric and salt. Cover onion with plastic wrap and let stand overnight at room temperature.

Meanwhile, heat a cast-iron skillet until hot to the touch. Add chiles and toast over medium heat, pressing lightly with a spatula until chiles are very pliable and fragrant, about 1 minute. Transfer chiles to a work surface and let cool completely, then tear them into 1″ pieces. In a spice grinder, coarsely grind chiles.

Drain onion slices in a strainer, pressing hard to extract as much liquid as possible. Transfer onions to a food processor and pulse until pureed. Add ground chiles, coriander, caraway, pepper and cinnamon and process to a paste. With machine on, gradually add oil and puree until fairly smooth.

The harous can be refrigerated for up to 6 months.

From Chef Abderrazak Haouari, Djerba, Tunisia