Shakshuka (Second Wave — Middle East Backstory and Method)

Ingredients

• 600 g San Marzano DOP canned tomatoes (or 500 g fresh summer tomatoes, quartered)
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 60 ml extra virgin olive oil
• 8 eggs
• 10 g cumin seeds, toasted
• 5 g Aleppo pepper
• 5 g Tellicherry black pepper
• 8 g Maldon sea salt
• 150 ml chicken or vegetable stock
• 15 g fresh coriander, chopped
• 10 g fresh flat-leaf parsley, chopped

Method

1. 1
   Heat olive oil in a heavy-bottomed 30 cm skillet or shallow braising pan over medium heat; add diced onion and cook 4 minutes until translucent and softened.
2. 2
   Add minced garlic and toasted cumin seeds; bloom 1 minute until fragrant.
3. 3
   Stir in crushed tomatoes and stock; bring to simmer and cook 10 minutes until sauce reduces slightly and thickens (sauce should coat back of spoon).
4. 4
   Season tomato sauce with Aleppo pepper, black pepper, and Maldon salt; taste and adjust.
5. 5
   Make 8 shallow wells in sauce with back of spoon; crack one egg into each well, keeping yolk intact.
6. 6
   Cover skillet with lid or foil; reduce heat to medium-low and cook 8–10 minutes until egg whites set but yolks remain runny (or adjust to preference).
7. 7
   Scatter fresh coriander and parsley over top; serve directly from skillet with warm bread for dipping or over couscous.