Shakshuka by Chef Nyesha Arrington
Ingredients
75 grams Olive Oil
200 grams Shallots, finely diced
15 grams Garlic, minced
5 grams Ground Cumin
5 grams Smoked Paprika
75 grams Tomato Paste
150 grams Dry White Wine
1000 grams Diced Tomato, canned
5 Sprigs of Fresh Thyme
15 grams Kosher Salt
5 grams Black Pepper
12 Eggs
25 grams Olive Oil (for finishing)
Parsley Leaves
Pita, optional for serving
Instructions
Step 1
Heat the Cast Iron Pan - Heat a large cast iron pan (or two medium) over medium heat. Add olive oil and warm until shimmering.
Step 2
Sweat Aromatics - Add shallots and cook for 3 minutes until soft and translucent. Add garlic and cook for 30 seconds until fragrant.
Step 3
Bloom Spices - Add cumin and smoked paprika. Toast gently for 30 seconds, stirring constantly.
Step 4
Build the Base - Stir in tomato paste and cook for 2 minutes until slightly darkened and caramelized.
Step 5
Deglaze & Simmer - Add white wine, scraping the bottom of the pan. Reduce by half.
Step 6
Stir In Other Ingredients - Add tomatoes, thyme, salt, and black pepper. Simmer for 10 minutes until thick and spoonable.
Step 7
Add Eggs - Create shallow wells in the sauce. Crack eggs evenly into each well. Drizzle lightly with olive oil.
Step 8
Bake - Transfer to a 400°F (190°C) oven and bake for about 8 minutes, until whites are set and yolks are still soft.
Step 9
Finish & Serve - Rest for 1 minute before serving. Finish with olive oil, fresh pepper, parsley, and pita.
