Shakshuka With Baked Eggs

Ingredients

1 1/4 extra-virgin olive oil, divided

Two medium sweet onions, julienned

12 cloves garlic, thinly sliced

1 tablespoon sugar

1 tablespoon ground French sun dried chili

1 1/2 teaspoons ground Spanish smoked paprika

1 1/2 teaspoons ground paprika

Two bay leaves

1 quart canned stewed whole plum tomatoes in liquid

1 quart red bell peppers, roasted and julienned (about 8 medium)

2 cups green bell peppers, roasted and julienned (about 5 medium)

Kosher salt and freshly ground black pepper

6 to8 large eggs

One loaf rustic bread, sliced into half inch thick slices

Directions

In a large heavy bottomed nonreactive pot over medium heat, add 1 cup of the olive oil and sauté the onions and garlic for10 to 12 minutes, or until translucent.
Add the sugar, spices, and bay leaves and cook for about two minutes, or until the spices bloom.
Add the tomatoes and bell peppers, and simmer slowly, stirring frequently, for about 20 minutes, or until the tomatoes breakdown. Season with salt and pepper to taste.
Meanwhile, preheat the oven to 400° F
Divide the hot shakshuka evenly among 6 to 8 shallow oven proof containers. We use 6 inch cazuelas at both tasty‘s but any ramekin type dish will work. Make a nest for each egg in the stew, crack the eggs into the holes, and season with salt and pepper.
Please the ramekins in the oven and check them every 3 to 4 minutes. Remove them once the egg whites have set. Peers the weights with a spoon to test for doneness.
While it is baking, drizzle the sliced bread on both sides with the remaining olive oil, season with salt and pepper on both sides, and toast, Grill, or bake at 400° until the slices are nicely toasted.
Serve immediately in the oven proof dishes.

Never Lose Track of Your Favorite Recipes.