Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)

Tunisian in origin, some version of the spiced and stewed pepper and tomato dish with eggs known as "shakshouka" can be found almost anywhere in the eastern Mediterranean where it is a popular staple in local bakeries and diners, served in pita breads or with pieces of leavened bread on the side to soak up the rich juices. This variation comes largely from Celia Brooks Brown's World Vegetarian Classics, which I've come lately to adore, with my characteristic addition of a little hot pepper twist to give it an extra kick. A glorious and warming breakfast on a cool spring morning for me, this "shakshouka" would make an equally colorful, surprising and popular dish to serve guests for lunch.

Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)

Recipe by Lisa Turner Adapted from World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen Cuisine: Tunisian Published on April 28, 2008 Simple, rich and zesty colorful spiced tomato and pepper stew baked with eggs for a delicious and attractive breakfast or lunch Preparation: 10 minutes Cooking time: 50 to 60 minutes Print this recipe Ingredients: 3 tablespoons olive oil 2 large onions, sliced 6 red, orange and/or yellow bell peppers, seeded and cut into narrow strips 3 jalapeño peppers, seeded and cut into narrow strips 3 14 oz (410 mL) cans of whole tomatoes 1 tablespoon red wine vinegar 1 tablespoon brown sugar 2 teaspoons dried mint 1/2 teaspoon ground allspice 1/2 teaspoon dried red chili flakes 1 teaspoon sea salt 8 large eggs fresh ground black pepper chopped fresh parsley for garnish Instructions: Heat a large saucepan over medium heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the bottom of the pan. Toss in the onions and stir-fry for 3 to 4 minutes until translucent. Add the peppers and fry for 5 minutes until slightly softened. Pour in the tomatoes along with the vinegar, brown sugar, mint, allspice and red chili flakes. Turn up the heat slightly and cook, stirring frequently, until reduced to a thick sauce — about 30 to 40 minutes. A wooden spoon dragged across the bottom should leave a clear path for a couple of moments. Stir in the salt, remove from heat and set aside. Preheat an oven to 375°F. Let the pepper mixture cool for a few minutes, then spoon into the bottom of a large casserole or baking dish. Make 8 small indentations into the mixture with the back of a spoon, and crack an egg into each indentation. Bake in the oven for 10 to 15 minutes until the egg whites are completely fixed and the yolks are set to your liking. Spoon out an egg with plenty of the pepper mixture for each plate, and sprinkle each serving with fresh ground black pepper and parsley. Makes 4 to 8 servings