Shakshuka
Recipe by Eliza Ayres
Eliza is a Philadelphia-based food stylist, private chef and recipe developer. Her cooking is rooted in seasonality and inspired by market vegetables.
Ingredients
1 pint San Marzano tomatoes, quartered
4 pimento peppers, or 2 corno di toro peppers, sliced
2 cloves of garlic, thinly sliced
1 yellow onion, thinly sliced
3 tablespoons olive oil
1 teaspoon cumin
½ teaspoon fennel seeds
6 eggs
kosher salt and fresh ground pepper
chopped cilantro or dill, for serving
sourdough bread for serving
Method + Assembly
1. Preheat oven to 350
2. Heat olive oil in a large oven-safe pan over medium heat. Add the onion and peppers, season
with salt and cook until softened about 8-10 minutes.
3. Add the garlic, cumin and fennel seed and cook for 1 minute, until fragrant.
4. Add the tomatoes and cook until they begin to burst and become jammy, about 10 minutes.
Add small bits of water to loosen if necessary.
5. Make six wells in the sauce and crack an egg into each one. Transfer to the oven and bake for
8-10 minutes, until the egg whites are set but the yolks are still runny.
6. Sprinkle with salt and pepper, handfuls of dill or cilantro and serve with sourdough bread.
