It’s been fun seeing how shashuka has been gaining momentum around New York menus, Instagram feeds and just about everywhere else.
There’s something very comforting about this dish, but it’s the fact that you can whip it up so quickly for brunch, lunch or dinner that I think makes this dish so attractive. Well, besides the flavor of course.
Tomato season might just be around the corner but it was important for me to give you a simple recipe you can use all year around so I used canned tomatoes. Feel free to swap for fresh while you can.
I'm hoping to go into more details about the origin of shakshuka and other alternatives forthis special dish-but for now, enjoy this simple take!
15 garlic cloves, peeled & sliced
5 tbsp. sunflower oil
3lb diced tomatoes (with the liquid from the can)
Salt to taste
In a large frying pan place the garlic and oil and cook on medium heat until the garlic soften but remain light in color. Mix as you go. Add the tomatoes and harissa. simmer until tomatoes have thickened. Add salt to taste. This stage should take you about 15 minutes. If you are not in a hurry you can keep cooking the tomatoes on low heat (up to an hour). Gently crack eggs into frying pan over tomatoes. Season with salt and pepper and cover with a lid. I like my egg extra runny so I only cook them for approx. 4 minutes but if you like them more firm keep cooking for an extra 4 minutes. Serve in the pan, preferably with fresh bread on the side.