North African Shakshouka by Jessica Lewis

Photo by Adam Milliron. Styled by Quelcy Kogel.

This North African dish builds layers of vegetable flavors into a bright and spicy ragout. Once those flavors are balanced, crack an egg right into the pot, allowing it to poach in that full-bodied sauce. “Turkey eggs give the shakshouka a richness that melds together with the fiery and tangy flavor,” says Lewis, chef at The Oklander’s Spirits and Tales restaurant. “It’s hearty and healthy, especially important after all those heavy casseroles you felt obligated to try during holiday season!”

 PS: Chicken eggs work just fine, too.

Savory Shakshouka with Preserved Peppers and Tomatoes

Ingredients:

1 fresh tomato 

1 cup  celery, medium diced

1 cup leeks, thinly slices (white bottoms only)

1 cup fennel, thinly sliced

1 cup carrots, medium diced (or any seasonal vegetable)

1 quart red bell peppers, charred, fire-roasted, and de-seeded

2 cups poblano peppers, charred, fire-roasted, and de-seeded

Salt & black pepper, to taste

1 quart canned San Marzano tomatoes

1 quart vegetable stock (medium light in color)

Big pinch cumin

Big pinch paprika

Small pinch chili powder

Medium pinch ground fennel 

Medium pinch ground coriander

Small pinch chili flakes

4 tablespoons garlic, sliced

1/2 cup white wine

6 Turkey eggs (or chicken eggs!)

Directions

1. Preheat oven to 400 degrees.

2. Sweat raw vegetables, and add in peppers. Season with salt and pepper. Mix in canned tomatoes. Add vegetable stock. Add all spices, and taste. Add more as necessary. Bring to boil. Simmer for one hour.

3. Once the ragout is awesome in every way, ladle into a cast iron, about halfway or 3/4 way up the side of the pan. Crack in eggs. Bake for about 5 minutes, or until eggs are cooked to desired wellness.

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