Shakshuka - Breakfast Or Brunch
By: Eva Taylor
Published: Saturday, February 19, 2011 - 8:10am

Ingredients




1 tablespoon EVOO
1/2 sweet onion, finely chopped
1/2 sweet red pepper, finely diced
2 cloves garlic, finely chopped
1/2 teaspoon turmeric
2 teaspoons cumin
1/2 teaspoon sweet paprika (I used roasted habanero pepper)
1/2 teaspoon smoked paprika
1 teaspoon cayenne pepper, or to taste
1 cup of POMI chopped tomatoes (we have found this has the lowest in sodium)
1 tablespoon of tomato paste
1/4 cup low sodium Vegetabe or Chicken stock (and possibly more, depending on how much t
2 large Eggs

2 teaspoons fresh cilantro, finely chopped
1 green onion, finely chopped

Preparation

1 Preparation, make sauce ahead 1 day:
In an large dutch oven heat oil and fry onions until translucent. 2 Add to onions the red peppers and garlic. Add all of the spices and heat just until you can smell the aroma (careful, the paprika burns very quickly) 3 Add tomatoes to onion mixture and mix well. 4 Cook over medium heat for 10-20 minutes until this mixture has reduced. If it reduces too quickly, add more stock. 5 The sauce is ready when the tomatoes have reached a beautiful dark red colour. Set aside one day. 6 Directions:

Pre heat oven to 500° F. Pre heat ramekins. While oven is heating, warm up the tomato sauce until it bubbles. 7 Evenly divide the tomato sauce into 2 medium ramekins (I used Le Creuset mini casseroles). Return to oven and heat until sauce bubbles. 8 Create a divot on one side of the tomato sauce in each ramekin, break one egg into each ramekin. 9 Place the ramekins onto a cookie sheet and cover with foil or the Le Creuset mini casseroles' lid. 10 Bake in a preheated oven 2-4 minutes, depending on how cooked you like your eggs. 11 Serve one ramekin per person, garnished with green onions and cilantro. A dollop of sour cream, crème fraiche or yogurt might also be nice. Also make sure you have toast points to dip into the yolks!

About


I was originally drawn to this recipe by a photo in Canada's House and Home, March 2011,  page 118, but was really disappointed at the lack of pizazz in the actual recipe, so I found one on-line more to my taste. Of course, I had to alter it! The original Shakshuka recipe can be found at this link: http://www.shakshuka.net/shakshuka-recipe/.