Shakshuka by Chef Nyesha Arrington

Yield: 10 servings

INGREDIENTS
• 75g olive oil
• 200g shallot, finely diced
• 15g garlic, minced
• 5g ground cumin
• 5g smoked paprika
• 75g tomato paste
• 150g dry white wine
• 1,000g diced tomato, canned
• 5 sprigs fresh thyme
• 15g kosher salt
• 5g black pepper
• 12 eggs
• 25g olive oil (for finishing)
• Parsley leaves
• Pita, optional for serving

METHOD

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.

2. Sweat Aromatics - Add shallots and cook for 3 minutes until soft and translucent. Add garlic and cook for 30 seconds until fragrant.

3. Bloom Spices - Add cumin and smoked paprika. Toast gently for 30 seconds, stirring constantly.

4. Build the Base - Stir in tomato paste and cook for 2 minutes until slightly darkened and caramelized.

5. Deglaze & Simmer - Add white wine, scraping the bottom of the pan. Reduce by half.

6. Stir In Other Ingredients - Add tomatoes, thyme, salt, and black pepper. Simmer for 10 minutes until thick and spoonable.

7. Add Eggs - Create shallow wells in the sauce. Crack eggs evenly into each well. Drizzle lightly with olive oil.

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.

9. Finish & Serve - Rest for 1 minute before serving. Finish with olive oil, fresh pepper, parsley, and pita.