VICTOR’S SOFT STEAMED EGG SHAKSHUKA By definition, Shakshuka is not an exact science, so use this recipe as a basis for riffing. You might have to vary the herbs, depending on how pungent (fresh) they are and the same goes with the harissa. This is a relatively easy version of the dish, all done on the stove top. I am not a fan of shakshuka with either overcooked eggs, or in an attempt for soft yolks, runny whites. Using soft steamed eggs allows a Shakshuka with perfectly set whites and runny yolks. • • • • • • •
1 T Olive Oil 2 medium onions, halved twice and thinly sliced (each slice is one quarter circle) 1 large red bell pepper, coarsely chopped 4 garlic cloves, roughly chopped 1 t cumin ½ t ground coriander 1 t sweet smoked paprika
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1 28 oz can diced tomatoes with their juice 2 T harissa (more or less depending on your heat tolerance) 4 soft steamed eggs, peeled (see note*) Handful of fresh cilantro (and mix/match also with mint/savory/thyme, etc.) Salt & pepper to taste
METHOD: Sauté onions until they are caramelized. If they start to dry out, add a bit more olive oil. While you are slowly caramelizing the onions, steam the eggs*. Add the bell pepper and cook for 2 minutes. Add garlic and stir for about 1 minute. Add cumin, coriander and paprika and stir well. Add tomatoes, harissa, and about half of the cilantro (and other fresh herbs if using). Season with salt and pepper. Continue cooking the shakshuka for about 10 minutes stirring occasionally. Meanwhile, carefully peel the eggs. Once shakshuka is done, slice eggs in half lengthwise. Sprinkle remaining cilantro over the shakshuka. Arrange the eggs in the shakshuka: lay a half egg on a tablespoon and nestle into shakshuka, creating spoon sized indentation and then sliding the egg off the spoon. Repeat with the other eggs. Finish with salt, a grind of pepper and a light dust of paprika. Enjoy with some good crusty bread and a glass of wine. Note on Steamed Eggs: Steaming eggs gives much more predictable results than boiling. Place refrigerator cold eggs on steaming basket above boiling water. Cover and steam for exactly 6.5 minutes, then run the eggs under cold water for 1 minute. They are now ready for peeling at your convenience. The white should be perfectly set and the yolk nice and soft.