Shakshuka (North African Eggs Poached in Peppers and Tomatoes)

Shakshuka apparently means "mixture" in Arabic slang, and that's exactly what you get with this delicious and unique vegetarian dish.  Served for lunch more than it is for breakfast, this poached egg dish boasts an incredible amount of healthy flavor and a pleasing array of silky textures achieved by slowly cooking the eggs in a bed of unbelievable flavors.  It's a common dish in Morocco and Tunisia among other places.  Think of it as a much more delicious, much more Middle Eastern version of huevos rancheros, if you've ever had that.

We found this worldly delight at a vegetarian cooking class based on Yotam Ottolenghi's book Plenty.  Yotam was recently on an episode of Anthony Bourdain's Parts Unknown, so he's a credible source now that he's been on TV, for as John Cleese once said at a talk of his I attended, "I don't have to be an expert, but I am a celebrity".  If you have the patience in the morning to simmer this dish while you wait for epic mealtime, I highly recommend you give this a shot.  He's a very passionate chef with a great approach to his vegetarian dishes, and I definitely encourage you to not only try this, but have a look at his book.


Shakshuka
from Plenty, by Yotam Ottolenghi

• 1/2 tsp cumin seeds
• 3/4 cup light olive oil
• 2 large onions, sliced
• 2 red bell peppers, cut into 3/4" strips
• 2 yellow bell peppers, cut into 3/4" strips
• 4 tsp raw sugar
• 2 bay leaves
• 6 thyme sprigs
• 2 tbsp parsley
• 2 tbsp chopped cilantro, plus more for garnish
• 6 ripe tomatoes, roughly chopped
• 1/2 tsp saffron threads
• pinch cayenne pepper
• salt and black pepper
• 8 eggs

In a large heavy pan, toast the cumin seeds on high heat for 2 minutes.  Add the oil and the onions, and saute for 5 minutes.  Add the peppers, sugar, and herbs, and continue cooking on high heat for 5-10 minutes further.

Add the tomatoes, saffron, cayenne, and some salt an pepper.  Reduce the heat to low and cook for 15 minutes, stirring occasionally.  Make sure not to overcook; add water as necessary to maintain a thick sauce consistency with minimal evaporation.  This should be incredibly potent and thick at the end of this process.

If placing into individual serving pans, divide mixture into 4 deep frying pans.  Remove the bay leaves, then make small wells in the mixture.  Crack the eggs into a small dish one at a time, and pour the eggs gently into the wells in the mixture in 8 spots.  Sprinkle with salt and cover the pan(s) with lids.  Cook on very low heat for 10-12 minutes, until the eggs are just set.  Don't cook this too fast, or the eggs will be tough.

Sprinkle with chopped cilantro and serve.