Shakshuka with tomato confit
Binging with Babish · ♥ 22.8K likes · 862.9K views · 60 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- red and yellow cherry tomatoes on the vine
- 1 whole bay leaf
- 2 cloves garlic cloves
- peppercorns
- oil
Cover the cherry tomatoes on the vine with a bay leaf, garlic cloves and a couple of peppercorns and enough oil to pretty much submerge them.
Confit in a 225 degree Fahrenheit oven for two and a half hours or so, until the tomatoes have just started to burst and gone wrinkly and jammy.
- 2 tbsp olive oil
- ½ cup white onion
Heat a couple of tablespoons of olive oil in a large saute pan and add the finely minced white onion.
- 1 tsp ground cumin
- 1 tsp ras el hanout
- 4 cloves garlic
Add the ground cumin and ras el hanout and toast for a second, then the finely chopped garlic for a quick toast.
Add the crushed tomatoes and the drained chopped roasted red peppers; the sauce needs to be thick enough to hold divots for the eggs.
- crushed tomatoes
- 1 cup roasted red peppers
- ½ cup water
Add about half a cup of water and a tablespoon of chopped parsley.
- 1 tbsp chopped parsley
Bring to a simmer, partially cover so not too much moisture evaporates, and simmer at least 20 minutes.
Turn the heat all the way down to barely simmering, make divots, and pour in four pre-cracked eggs.
- 4 whole eggs
Cover, keep the heat at an absolute minimum and cook them for five to 25 minutes until the whites are set but the yolks runny.
Top with the confit tomatoes in the centre, generously drizzle over some of the tomato oil and add roughly chopped parsley.