Shakshuka | Spencer Watts

Difficulty:
1/5

Ease of Preparation: Easy
Yield: 4 servings

Ingredients:

2 x 28-ounce (796 ml) cans whole, peeled San Marzano tomatoes

¼ cup (60 ml) olive oil, plus more for brushing and grilling pita

1 large yellow onion, chopped

6 garlic cloves, crushed

1 tablespoon (15 ml) ground cumin

½ tablespoon (7.5 ml) paprika

½ teaspoon (2.5 ml) cinnamon

1 ½ tablespoons (25 ml) sugar

1 tablespoon (15 ml) harissa

Salt and pepper

8 eggs

2 tablespoons (30 ml) chopped flat-leaf parsley

Pita, for serving

 

Method:

Add tomatoes to a bowl and crush with your hands.

Heat olive oil in a large skillet over medium- high heat.  Add onions and sauté, stirring, until golden. Add garlic, cumin, paprika, and cinnamon and cook just for a few minutes, until garlic is soft.

Add tomatoes to skillet along with sugar and harissa, then turn heat down to medium and simmer for 10 minutes. Season with salt and pepper.

Using a spoon, make 8 small wells in the tomato sauce. Crack eggs into wells. Cover skillet and cook until egg whites are set, about 10 minutes.

Turn oven on broil.

Brush both sides of pita with olive oil, put on a baking sheet, and place under broil until bread is golden, about 1-2 minutes. Cut into quarters.

Garnish with chopped parsley and serve with pita.