SHAKSHUKA

For the Classic Shakshuka

In a stainless steel pan, preheat olive oil over medium heat. Once shimmering, add the diced onion and sweat the onions for 3 minutes over moderate heat.

Once translucent and soft, add in garlic and saute for an additional 30 seconds before adding ras el hanout, Aleppo pepper, and whole cumin seeds. Toast the spices for about 30 seconds, and remove the pan from the heat if it starts to get too hot.

After toasting for 30 seconds or until very fragrant, add in canned fire-roasted tomatoes. If your tomatoes are whole, crush them up with a spoon in the pan. Bring that to a simmer and add cayenne pepper, smoked paprika, harissa paste, and roasted red pepper.

Once everything is added, bring it to a boil. Once boiling, lower the heat and let it simmer for about 20 minutes, or until the sauce thickens.

After the sauce has thickened and small egg divots can be formed, use a spoon to form a well in the sauce and crack an egg inside each well.

Gently spoon the sauce up and around the whites of each egg to help them cook more evenly. Lower the heat, cover with the lid and let it gently simmer for 5 minutes. After 5 minutes make sure the whites of the eggs have set.

Remove from the heat and begin dressing it up with a variety of toppings. I recommend some crumbled feta cheese, chopped parsley, and a drizzle of honey. Serve alongside some good bread.

For the Italian Shakshuka

Start by cooking some spicy Italian sausage in a little oil over medium-high heat. Break the sausage into pieces with your spoon and saute over medium heat for 4-5 minutes until it has nicely browned. Set sausage aside.

Add the diced onion and then sweat in the sausage fat for 3 minutes over moderate heat.

Once translucent and soft, add in crushed cloves of garlic and sun-dried tomatoes. Saute until everything is fragrant and add crushed tomatoes and chopped basil.

Add the sausage back to the pan, mix everything together and let simmer for 20-30 minutes, until it has reached the right thickness.

Make little wells and add an egg to each well. Add a few pieces of low-moisture mozzarella to the top of the sauce as well. Lower the heat, cover with a lid and let stew for 5 minutes before checking to make sure the egg whites have set.

Plate and garnish immediately with some freshly grated parmesan and fresh basil. Serve with some good bread.

For the Mexican Shakshuka

Start by cooking some chorizo in a little oil. Use your spoon to break up the sausage and saute over medium heat for 4-5 minutes, until nicely browned. Set aside.

Add the diced onion and sweat the onions in the chorizo fat for 3 minutes over moderate heat.

Once translucent and soft, add in whole crushed cloves of garlic, whole cumin seeds, and smoked paprika. Saute until everything is fragrant and then add canned crushed tomatoes.

Add the chorizo back to the pan, mix everything together, and let simmer for 20-30 minutes until it has reached the right thickness.

Make little wells and add an egg to each well. Lower the heat, cover with a lid and let stew for 5 minutes before checking to make sure the egg whites have set.

Garnish with fresh jalapeno slices, shredded manchego cheese, and some cilantro. Serve alongside some tortillas.