Submitted by Sandi J
Shakshuka or Beata’t tdamata is the Assyrian name for shakshuka, a delicious North African and Levantine dish that many Americans know about through Yotam Ottolenghi and Sami Tamimi. There are many different ways to make eggs and tomatoes, bur according to Tamimi, the crucial factor is that you cook the eggs in the tomatoes instead of frying them on the side. But everything else varies from dish to dish.
- 1 tablespoon olive oil
- 3/4 teaspoon Lebanese spice blend (or equal parts black pepper, paprika, and cumin) + 1 pinch for garnish
- 1 1/2 cups diced tomatoes
- Salt to taste
- 3 eggs
- 1 1/2 tablespoons crumbled feta
- 1 1/2 teaspoons chopped parsley
Serve with bread (your bread of choice, or samoon, pita, or lawash)
- Pre-heat a 10-inch frying pan over medium-low heat for two minutes.
- Add the tablespoon of oil, swirl it around in the pan, and add the spice blend. Cook, stirring frequently for 2 minutes.
- Add the chopped tomatoes and some salt to taste.
- Turn the heat to medium-high and stir the tomatoes around for about 4 minutes until they start to break down and turn into a chunky sauce.
- Spread the chunky sauce into one even layer (about 1/2 inch) and lower the heat to medium. Crack the eggs directly onto the tomatoes, sprinkle them with some salt, don’t disturb them, and immediately cover the frying pan with a lid.
- Set a timer for 4 minutes if you prefer very runny egg yolks, or 5 minutes if you prefer slightly runny, custardy egg yolks.
- Check the eggs by poking the white near the yolk with a knife and gently poking the yolk with your finger. If the whites do not ooze and the yolk still feels jiggly, they should be perfect. Once they are done, remove from the pan immediately. If the whites are not set, continue cooking them covered, checking every 45 seconds to see if they are done.
- Garnish with feta, parsley, and a pinch of spices.