Food Gold: Shakshouka
SHAKSHOUKA FOR TWO
– 1 tsp cumin seeds
– ¾ cup olive oil
– 1 large white onion
– 1 red bell pepper, 1 yellow bell pepper
– 6 small ripe tomatoes
– 4-6 eggs.
HIGHLY ENCOURAGED SPICES AND THANGS (to use liberally as fuck):
– 1-2 bay leaves
– Thyme (6 fresh sprigs, chopped, or dry to taste)
– Parsley (4-6 fresh sprigs, chopped)
– Cilantro (4 fresh sprigs, chopped)
– Saffron threads (a pinch goes a long way)
– Cayenne Pepper
– Salt + Black pepper
– Muscovado Sugar (1-2 tablespoons, optional)
– Large Pan
– Measuring cups + spoon sets
– Chopping knife + Cutting board
HOW WE DO IT:
Throw your cumin seeds into a pan, and let them dry roast for 2 minutes on high heat.
Liberally slice & break up your onion. Add sliced onion + ¾ cup olive oil to pan & let sauté for 5 minutes, or until a bit transparent and soft.
While the onions are getting their cook on slice your peppers and your herbs (bay leaves, thyme, parsley, cilantro). Once your onions are warmed up, add the peppers + herbs + sugar to the dance.
Let them cook for 5-10 minutes on high heat. Chop your tomatoes while waiting.
Add the tomatoes + spices (saffron, cayenne, salt, pepper, paprika) to the pan. Mix it all up, give it a taste. We’re going for potent and flavorful. Don’t be a pussy and get your spice on.
Lower the heat, cover your pan, and let sit for 15-20 minutes. Check and stir on occasion. Clean up your kitchen mess. When the mix is looking good and gumbo like, it’s ready for your final step.
Make a little pocket or well in the pan, and crack an egg into the li’l hole. Do this as many times as you want – depending on the size of your pan (and how much you like eggs) you should be able to do somewhere between 4 and 6 eggs. Cover the pan back up, set the heat to low, and give your eggs a 4 minute cook. (You can also do this with the cover off, with a slightly longer cooking time). Watch these babes closely, you want the whites cooked, but the yolks runny.
Get yourself a bowl and a hot date: serve, and enjoy!