African Flavors: Shakshuka

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.

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