North African Shakshuka
YIELD: 2-4 servings PREP TIME: 10-15 min COOK TIME: 20-25 min
- 2 tablespoons olive oil
- 5 garlic cloves, smashed and minced
- Kosher salt, to taste
- Tellicherry Peppercorns, freshly ground
- 1 ¼ teaspoon Pilpelchuma Seasoning
- ¼ teaspoon Asafetida
- ½ teaspoon whole cumin seeds, toasted and ground
- ½ teaspoon whole ajwain seeds, toasted and ground
- 28 ounces whole tomatoes (~5-6 medium tomatoes), seeded and cut into ~2 inch-sized chunks
- 4 large eggs
- 1 cup spinach, coarsely chopped
- ½ cup feta cheese, cut into cubes
- ½ cup black olives, sliced in half (we like Moroccan black olives because of the flavor burst and texture they add to this dish)
In a medium skillet, heat the oil over medium-high heat. When the oil just begins to shimmer, add garlic and season with Kosher salt and ground pepper. Sauteé garlic, stirring constantly, until garlic becomes golden brown around the edges (~2 minutes). Add the Pilpelchuma, asafetida, and toasted and ground cumin and ajwain. Stir to mix.
Add tomatoes and simmer while stirring occasionally, until sauce is reduced to a thicker, not watery, consistency (~10-20 minutes). While the tomato sauce is simmering, prepare the spinach, feta, and black olives and set aside.
After the sauce has thickened, reduce heat under tomatoes to medium-low so that the sauce is bubbling gently. Crack each egg into individual small glass bowls. Prepare 4 depressions in the thick sauce, spaced evenly apart around the pan, with a large spoon. Gently slip 1 raw egg into each depression and season with salt and pepper. Cover the pan and cook until egg whites are set and the yolks are basted (i.e. steam has cooked the layer of egg whites over the yolks and the yolks are still runny), about 4-6 minutes.
Top with coarsely chopped spinach, feta cheese, and black olives.
Serve by scooping each egg from underneath with a big spoon and transfer to a shallow bowl. Spoon seasoned tomato sauce around each egg and sprinkle with sea salt and extra spinach, olives and/or feta as desired. Enjoy!
The seasoned tomato sauce can be made 1 day in advance and refrigerated. Before using, reheat over medium temp, until simmering, before adding eggs.
Whole Cumin Seeds
Whole Ajwain Seeds