Photograph by Keirnan Monaghan Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Photograph by Keirnan Monaghan Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Shakshuka

Mains from Issue 4 – Fall / Winter 2014 – Cocoon

Shakshuka’s name is satisfying in itself—go ahead, holler it à la Geronimo! or swap it for “Hooked on a Feeling’s” ooga chakas. But the real contentment comes on the plate: just-set eggs nuzzled in an aromatic tomato sauce imbued with coriander, paprika, and cayenne. Begin with the fork, finish with bread for optimal sopping.

serves 4

1 onion, thinly sliced
3 Tbsp extra virgin olive oil, plus more for drizzling
5 cloves garlic, thinly sliced
3 Anaheim or cubanelle peppers, seeded and cut into thin strips
½ tsp coriander seeds, crushed
1 tsp paprika
¼ tsp cayenne
1 (28 oz) can diced tomatoes
1 small bunch flat-leaf parsley, chopped
4 oz creamy feta, crumbled
4 large eggs
flatbread, for serving

1
Cook onion in oil in a large sauté pan over medium heat until translucent. Add garlic and peppers, and sauté until peppers begin to soften. Stir in coriander, paprika, and cayenne, and cook, stirring, until fragrant, about 1 minute. Stir in tomatoes, ¾ cup water, and half of parsley. Simmer until fairly thickened, about 25 minutes.
2
Reduce heat to a very gentle simmer. Scatter the feta. Using a spoon, make four indentations in the sauce. Crack an egg into each indentation, partially cover pan, and cook just until eggs are set, about 10-12 minutes. Check seasoning.
3
Sprinkle with remaining parsley and drizzle with olive oil. Serve with plenty of flatbread.