Shakshouka – Middle-Eastern Egg Bake

I stumbled on this recipe after a friend posted it on Facebook. I have adapted it from the original, featured on The New York Times.  It is a recipe that originated in Tunisia, North Africa, and remains very popular in Israel, due to cultural ties from the early 1950s.  The incredible, mind-numbing heat from the Berbere spice takes center stage, so use it sparingly.  I created this as a single-serving dish, as the rest of my family cannot tolerate the spice. Prepare it in a 5″ well-seasoned cast-iron skillet.

Serve on a cold winter morning — it is incredibly satisfying.  Enjoy!

Ingredients:

2 tbs. XV olive oil 1/2 onion, thinly sliced 1/2 red bell pepper, thinly sliced 1 small jalapeno pepper, seeded and thinly sliced 2 large cloves garlic, finely minced 1 medium tomato, cored and finely diced 1 tsp. smoked Spanish paprika 1/2 tsp. Berbere seasoning, to taste (use with reservation) 1 tsp. cumin seed, toasted and then ground in a mortar Kosher salt and fresh-ground black pepper to taste 1/4 cup Feta cheese 2 eggs Chopped cilantro leaves for garnish

Directions:

Prepare all of the ingredients and have them ready.  Preheat your oven to 375°.  Using a 5″ cast-iron skillet, add two tablespoons of olive oil and saute the onion and pepper over medium heat, about 15 minutes. Lower the heat and add the minced garlic, taking care not to scorch it. Continue to saute for two minutes.

Add the diced tomato, smoked paprika, berbere, ground cumin, salt and pepper, and continue to saute for about 3 minutes until reduced.

Add the crumbled Feta cheese, then carefully crack two eggs and place on top. Season very lightly with salt and pepper.

Bake in the oven for about 14-15 minutes, until the eggs have set. Carefully remove and place on a trivet. Allow it to cool for two minutes, add the chopped cilantro and serve in the skillet.

Smoked Spanish paprika (L), Ethiopian Berbere (R) and whole cumin seed

Saute the onion and pepper in olive oil. Then add the minced garlic.