Day 27: Shakshuka
From: tasty n sons This dish from John Gorham's Tasty and Sons is a wonderful version of an Israeli classic. Sweet tomatoes, spicy peppers and barely baked eggs make the perfect breakfast or dinner.
Serves: 4
  • 1 tablespoon extra-virgin olive oil
  • ½ medium yellow onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2 red bell peppers
  • 2 yellow bell peppers
  • ¾ teaspoon paprika
  • ¾ teaspoon piment d'Espelette or red pepper flakes
  • ¾ teaspoon granulated sugar
  • 1 small bay leaf
  • 1 14.5-ounce can roasted tomatoes
  • salt and freshly ground pepper
  • 4 large eggs
  • chopped parsley for garnish
  1. Roast the peppers by placing them on a hot grill or hold them over a gas flame on the stove until black and blistered on all sides. Transfer the peppers to a large bowl, cover with plastic wrap and let steam for 15 minutes. Peel, seed and stem the peppers. Thinly slice and set aside until ready to use.
  2. In a large, ovenproof skillet, warm the olive oil over medium heat. Add the onion and the garlic and cook until the onion becomes translucent, about 5 minutes. Add the green and red peppers and cook for 2 minutes. Add the paprika, piment d'Espelette, sugar and bay leaf and cook, stirring occasionally, until fragrant, about 2 minutes longer.
  3. Preheat the oven to 400˚. Add the tomatoes and their juice to the skillet and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the tomatoes break down, about 20 minutes longer. Discard the bay leaf and season with salt and pepper.
  4. Bring the sauce back to a simmer. Crack the eggs over the sauce so that they are evenly distributed across the surface. Transfer to the oven and bake until the egg whites are set but the yolks are still soft and runny, about 7 minutes.
Recipe by Scaling Back at