Shakshuka with ras el hanout, Aleppo, harissa and roasted red peppers
Binging with Babish · ♥ 109.7K likes · 4M views · 7 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Finely dice the onion. Press each garlic clove with the heel of the knife to peel, then leave whole, mince or press.
- 2 tbsp olive oil
- ¼ whole diced onion
Heat the olive oil in a stainless steel skillet over medium heat; when shimmering, sweat the onion about three minutes until soft and translucent at the edges.
- 1 tsp ras el hanout
- ½ tsp Aleppo
- ½ tsp whole cumin seeds
Add the ras el hanout, Aleppo and cumin seeds and toast about 30 seconds until very fragrant, pulling off the heat if it gets too hot.
Toasting the spices
- 1 can fire roasted crushed tomatoes
- ¼ tsp cayenne pepper
- 1 tbsp smoked paprika
- 1½ tsp harissa paste
- ½ cup roasted red peppers
Add the crushed tomatoes and bring to a simmer; add the cayenne, smoked paprika, harissa and roasted red peppers.
Lower the heat and simmer about 20 minutes, until thick enough to hold wells.
- 5 whole egg
Press divots into the sauce with a spoon and crack an egg into each; spoon sauce up around the whites so they cook evenly.
Cracking eggs into wells
Lower the heat, cover and simmer gently without peeking for five minutes (up to 12). Take off the heat when the whites are just shy of set and the yolks runny, as they keep cooking.
- crumbled feta cheese
- parsley or cilantro
- honey
Top with crumbled feta, a little parsley or cilantro and a drizzle of honey.
Feta, herbs and a drizzle of honey