If this is just a dream that I’m in the Mediterranean please don’t wake me up!
Spicy Shakshuka with Greek Yogurt
1 tsp. coriander seeds
1 1/2 tsp. cumin seeds
1 tsp. Paprika
3 tsp. minced garlic (6 cloves), divided
3 medium shallots, divided
1 10 ounce jar roasted red peppers
1/4 cup extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 28-ounce can whole peeled tomatoes
4 large eggs
1/2 cup plain Greek yogurt
Basil leaves and crusty flat bread (for serving)
Place the coriander seeds and cumin seeds in small piles on a cutting board. Using the bottom of a skillet, crush the seeds by pressing down firmly. You may have to do this several times. Then place seeds into a small heatproof bowl.
Cut 1 shallot into thin rounds and chop the remaining 2 shallots. Set aside.
Drain liquid from jar of red peppers, remove them and place on cutting board. Coarsely chop the red peppers and set aside.
Heat olive oil in large skillet over medium heat and add all of the seeds, 1 tsp. of minced garlic, and round slices of shallots. Stir continuously with a wooden spoon, until seeds are fragrant and the garlic and shallots are crisp, approx. 3-4 mins. Place a strainer over the heatproof bowl and pour in the contents of skillet, scraping bottom of pan. Reserve the olive oil. Then place the contents on a paper towel to absorb any excess oil. Season with salt and pepper. (This will be used for your topping later).
Return the strained oil back in the skillet over medium heat. Add the remaining chopped 2 tsp. of garlic and chopped shallots and cook until translucent and starting to turn brown around the edges, approx. 5 minutes. Season with salt and pepper.
Add the red peppers and paprika to the skillet and stir to incorporate. Drain can of whole tomatoes. Remove the tomatoes from can and using your hand crush them and add to skillet. Season with more salt and pepper to taste.
Cook shakshuka, stirring often, until it is thick about 10-15 mins.
Reduce heat to low. Using the back of the wooden spoon, create four small wells, about 2 inches, in the tomato sauce. Carefully crack an egg into each well.
Cover skillet with lid and reduce heat. Simmer for 5-8 minutes, or until the eggs are done to your liking. Remove from heat.
Top shakshuka with dollops of yogurt and sprinkle with the seed mixture. Garnish with Basil leaves. Serve with crusty flat bread.