Shakshuka (a Middle Eastern egg dish)

I was originally drawn to this recipe by a photo in 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! Original Shakshuka recipe can be found at this link.

Shakshuka

Makes 2 moderate servings

Ingredients:

• 1 tbsp EVOO
• 1/2 sweet onion, finely chopped
• 1/2 sweet red pepper, finely diced
• 2 cloves garlic, finely chopped
• 1/2 tsp turmeric
• 1-2 tsp cumin
• 1/2 tsp sweet paprika (I used roasted habanero pepper)
• 1/2 tsp smoked paprika
• 1 tsp cayenne pepper, or to taste
• 1 cup of POMI chopped tomatoes (we have found this has the lowest in sodium)
• 1 tbsp of tomato paste
• 1/4 cup low sodium vegetable or chicken stock (and possibly more, depending on how much the sauce cooks down)
• 2 large Eggs

Garnish

• 2 tsp fresh cilantro, finely chopped
• 1 green onion, finely chopped

Preparation, make sauce ahead 1 day:

1. 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 and stock to onion mixture and mix well.
4. Add the remaining ingredients, but not the eggs.
5. Cook over medium heat for 10-20 minutes until this mixture has reduced. If it reduces too quickly, add more stock.
6. The sauce is ready when the tomatoes have reached a beautiful dark red colour. Set aside one day.

Directions:

1. Pre heat oven to 500° F. Pre heat ramekins. While oven is heating, warm up the tomato sauce until it bubbles.
2. Evenly divide the tomato sauce into 2 medium ramekins (I used Le Creuset mini casseroles). Return to oven and heat until sauce bubbles.
3. Create a divot on one side of the tomato sauce in each ramekin, break one egg into each ramekin.
4. Place the ramekins onto a cookie sheet and cover with foil or the Le Creuset mini casseroles’ lid.
5. Bake in a preheated oven 2-4 minutes, depending on how cooked you like your eggs.
6. 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!