It’s a New Year, and we’re trying to eat clean during the week (tonight’s pork rib roast followed by steamed persimmon pudding and hard sauce will be another story). Last night I made a favorite Tunisian breakfast dish, shakshuka, for dinner. The flavors are so rich and indulgent with just a bit of heat, you’ll forget that this dish is totally guilt-free. The recipe comes from my current cookbook obsession, Jerusalem, by Yotam Ottolenghi. I modified only slightly (using canned tomatoes instead of fresh). This would serve four for breakfast, or two very hungry adults for dinner.
2 tablespoons olive oil
2 tablespoons harissa
2 teaspoons tomato paste
2 large red peppers, diced
4 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1 28-ounce can of diced tomatoes, drained
A couple dollops of Greek yogurt
Heat olive oil over medium heat in a large skillet and add the harissa, tomato paste, red peppers, garlic, cumin, and 1/2 teaspoon salt. Sauté for 8 minutes, until the peppers soften. Add the tomatoes, bring to a simmer and cook for another 10 minutes, or until the sauce has thickened.
Make four indentations in the sauce and then crack an egg into each. Use a fork to swirl around the whites a little bit with the sauce, taking care not to break the yolks.
Simmer until the whites are gently set and the yolks are still runny, about 10 minutes (you can cover pan with a lid if you want to speed things up a little, but check frequently). Spoon eggs in the sauce onto plates, and serve with a dollop of yogurt on the side.