#shakshuka

Eggs in a Spicy Minted Tomato Sauce

Total Time: 45-60 mins

Ingredients

• 2 tablespoons unsalted butter
  
• 2 tablespoons olive oil
  
• 1 medium yellow onion, diced
  
• 3 to 4 garlic cloves, minced
  
• 1 jalapeño pepper, seeded and minced
  
• One 28 ounce can crushed tomatoes
  
• Sriracha or other hot sauce to taste
  
• 1 bay leaf
  
• 1 tablespoon chopped fresh mint
  
• Salt and pepper to taste
  
• 4 large eggs
  
• Crusty bread, for serving
  

Instructions

1. In a large, deep-sided skillet or frying pan with a tight-fitting lid, heat butter and olive oil over medium heat. When the butter melts, add onion and sauté for about 5 minutes, or until translucent. Add garlic and jalapeño and sauté for 1 more minute.
   
2. Add crushed tomatoes, hot sauce, and bay leaf. Bring the mixture to a boil, then reduce the heat to keep it at a steady simmer. Simmer, uncovered, for 20 to 30 minutes, or until the sauce has thickened and coalesced. Stir in mint.
   
3. Use a spoon or spatula to make four depressions in the sauce, spacing them evenly throughout the pan. Gently crack an egg into each depression. Season the tops of the eggs with salt and pepper, then cover the pan and cook until the whites are set and the yolks are done to your liking.
   
4. Serve the eggs straight from the pan, with plenty of crusty bread for mopping up the yolks and sauce.
   

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Ingredients:

• 1 medium onion, thinly sliced
• 1 large red pepper, cored + thinly sliced
• kosher salt
• 1 red fresno chile, thinly sliced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp harissa powder
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• 1 (28 oz) can whole peeled tomatoes

• 8 eggs
• 2 avocados, pitted + sliced ¼”
• ½ cup pitted + halved green olives
• ½ cup crumbled feta cheese
• 2 scallions, thinly sliced
• ½ tsp lemon zest
• 1 lemon, juiced
• 2 tbsp olive oil, plus more as needed
• 2 tbsp chopped parsley
• freshly cracked black pepper
• fresh bread toasted in olive oil, for serving

Instructions:

• Heat a 12” skillet over medium heat. Add enough olive oil to coat the bottom. Add the onion and red pepper. Season with a pinch of salt. Cook for about 10 minutes, stirring often, until caramelized and tender.
• Add the red fresno chile and garlic. Cook for another 2 minutes. Stir in the paprika, harissa, cumin, and coriander. Cook the spices for a minute or so.
• Pour in the tomatoes. Use a wooden spoon to break the tomatoes into bite-size pieces. Bring the sauce to a simmer, reduce the heat to low, and cook for 10 minutes. Season with salt to taste.
• Make 8 “wells” in the sauce and crack the eggs into each one. Turn the heat up to medium-low. Cover the skillet with a lid and cook for 12-15 minutes, or until the egg whites are set and the egg yolks are still slightly runny (or to your liking).
• Meanwhile, combine the avocado, olives, feta, scallions, lemon zest, lemon juice, olive oil, and parsley in a mixing bowl. Stir well. Season with salt and black pepper to taste.
• Serve the shakshuka with the avocado salad and toasted bread alongside.