Shakshuka (AKA Menemem) - Turkish/Middle Eastern Baked Eggs
Whenever I've traveled in Turkiye I have really enjoyed this breakfast. I was excited when my dear, lovely friend Eric whipped it up for us on our last day in Bristol recently. It's so delicious and looks beautiful too.
Ingredients:
1 tbsp olive oil
1/2 medium onion, peeled and diced (or if you prefer, leek)
1-2 clove(s) garlic, minced
1 medium red bell pepper, chopped
4 cups ripe diced fire roasted canned tomatoes
2 tbsp tomato paste
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper (or more to taste -- spicy!)
Salt & pepper to taste
6 eggs
½ Tbsp fresh chopped cilantro (optional, for garnish)
How to:
Heat a deep, large skillet or sauté pan on medium.
Slowly warm olive oil in the pan.
Add chopped onion, sauté for a few minutes until the onion begins to soften.
Add garlic and continue to sauté till mixture is fragrant.
Add the bell pepper, sauté for 5-7 minutes over medium until softened.
Add diced canned tomatoes and tomato paste to the pan, stir till blended.
Add spices, stir well, and allow mixture to simmer over low-medium heat for 5-7 minutes, until it starts to reduce.
At this point, you can taste the mixture and season it according to your preferences.
Add salt & pepper to taste, perhaps more cayenne pepper for a spicier shakshuka.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. (I usually place 4-5 eggs around the outer edge and 1 in the center.) The eggs will cook "over-easy" style on top of the tomato sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
Some people prefer their shakshuka eggs to be more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top -- then, cover the pan and cook the eggs to taste.
Garnish with the chopped parsley or cilantro, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner. Serve with a green side salad for a light, easy meal.
