Smoked Onion Shakshuka
Source: Evan Bloom and Leo Beckerman, Wise Sons Jewish Delicatessen
This recipe was demonstrated for CUESA’s Market to Table program on July 19, 2014.
3 tablespoons olive oil
2 small gypsy peppers (or one medium bell pepper), diced
1 small red onion, diced
½ to 1 small dried jalapeño (or 1 to 2 teaspoons crushed dried chile flakes)
2 cloves garlic, slivered
½ ounce smoked dried onion, diced
1 28-ounce can crushed tomatoes
¼ teaspoon kosher salt
¼ teaspoon ground coriander
½ teaspoon ground cumin
5 large eggs
Salt and pepper, to taste
¼ cup fresh cilantro, chopped
1. In a large skillet, heat the olive oil over medium heat. Add the peppers, onion, chile, garlic, and smoked onion and cook until the fresh onion becomes translucent and the smoked onion has softened, about 6 to 8 minutes.
2. Add the tomatoes, salt, coriander, and cumin and simmer over medium-low heat for 12 to 15 minutes. Remove from heat and cool. The tomato mixture can be refrigerated for up to 3 days at this point.
3. If you are going to eat it right away, turn the heat up to medium and crack the eggs into the pan around the perimeter. Add a pinch of salt and pepper to each yolk and cover the skillet, poaching the eggs in the stew until the white is cooked and the yolk is just getting firm. Garnish with chopped cilantro and serve.
Photo by Carleen Sikora.