African Flavors: Shakshuka
Yield: 4-6 servings
3 tablespoons canola oil
2 medium yellow onions, chopped
1 large green bell pepper, cored, seeded, and chopped
1 large jalapeño chile, cored, seeded, and chopped
7 garlic cloves, finely chopped
1/4 cup tomato paste
1 28-ounce can whole peeled tomatoes, crushed by hand
1 bay leaf
2 1/2 tablespoons sugar
1 1/2 tablespoons kosher salt
1 tablespoon sweet Hungarian paprika
1 tablespoon ground cumin
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground caraway
1/2 bunch Swiss chard, stemmed and chopped, or spinach
8-12 large eggs
Method of Preparation
1. Preheat oven to 350 degrees
2. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5-10 minutes. Add the bell pepper and jalapeño pepper and cook just until softened, 3-5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
3. Slowly pour in the tomatoes. Add the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway. Simmer for 20 minutes. After the 20 minutes has passed, ;ayer the Swiss chard leaves on top.
4. Crack the eggs into the mixture on top of the chard, turn off heat and finish cooking in the oven about 5-10 minutes, or until the whites of the eggs are no longer translucent.
Chef's note: Always remove bay leaves before serving.