Chef Johns Shakshuka Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Add the olive oil to a large skillet over medium-low heat, followed by the onions, peppers and garlic. Cook, stirring gently from time to time, until soft, about 20 minutes. Stir in the cumin, smoked paprika, piment d'Espelette, salt and pepper. Stir in the tomatoes and chopped parsley, reserving a handful for garnish, and let the mixture simmer about 5 minutes.
• Using the back of a spoon, create a crater in the tomato mixture and gently crack an egg into the crater; repeat with the remaining 5 to 7 eggs. Continue cooking on the stovetop until the whites are set but the yolks are still runny, 4 to 6 minutes. Alternately, transfer the skillet to the oven for 5 minutes until the whites are set and the yolks are still runny. Garnish with reserved parsley.

Steps:

• Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
• Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
• Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.

Steps:

• Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
• Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.