Ever since Talal and I got married, one unspoken tradition is that we enjoy a big breakfast, typically made with eggs on Saturday and Sunday mornings. For a while, we were eating good-old scrambled eggs, egg sandwiches or omelets. I tried to think of another way we could enjoy our weekend tradition with a twist. Between you and me, I was getting sick of eggs every weekend.
One morning, it occurred to me to make Shakshouka with the leftover harissa(a Tunisian hot pepper paste, mostly made of roasted red peppers) I had in the fridge. I didn't follow a recipe. I didn't look it up. I simply put together some flavors that I thought would be delicious..
I pulled out my cast iron skillet and finely chopped onion and garlic and sautéed them with olive oil. Once they were mostly done, I tossed in some whole cumin seeds so the spice could bloom before I put in the other ingredients. I tossed a strained can of chickpeas and just enough tomato sauce to hold 4 eggs, seasoning along the way. Once the tomato reduced and it became a deep tomatoey flavor, I used my wooden spoon to make small craters and cracked one egg into each, making sure to space them well. Each egg needed to be seasoned with salt and fresh-ground black pepper. I covered it and waited until the eggs cook through.
While I waited for the eggs, I decided that this dish, like most others, needed something fresh and something crunchy. I looked around the pantry and freezer thinking of what to put and then it hit me... pine nuts. I bet many herbs would be nice on this dish - basil, mint, dill, tarragon. I had basil, so that's what I chose.
As soon as the eggs finished, I was ready to attack with my finishing touches - toasted pine nuts, a chiffonade of basil, and a drizzle of olive oil.
Let's just say - Shakshouka or not - this dish is now in the rotation.
With Talal
At Home
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