Shakshuka: soft, bubbling tomato sauce swirled with pureed fava, Rose Harissa, and eggs. Flavor forward without any excess and perfect for sharing. The tomato sauce creates a base to nestle in organic eggs, allowing them to cook slowly, suspended in warming spices, vibrant vegetables, the heart-healthy beans, and a special Tunisian hot sauce. This is food of the magical healing variety. Serve with crusty bread for a weekend brunch or alternatively as a comforting breakfast-for-dinner scenario.
Ingredients
Fava Bean Puree
- 2 cups (300 g) dried peeled fava beans
- 1 tablespoon extra virgin olive oil
- 2 teaspoons fresh oregano leaves
- ½ teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon Himalayan pink salt
- ½ teaspoon ground turmeric
- ¼ teaspoon black pepper
Baked Eggs in Sauce
- 1 tablespoon extra virgin olive oil
- 1 small white or yellow onion, sliced thinly (½ cup/80 g)
- 1 to 2 garlic cloves, sliced
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 cups (450 g) crushed tomatoes
- ½ cup (120 ml) filtered water
- 1 teaspoon Himalayan pink salt
- 1 teaspoon freshly ground black pepper
- 2 ounces (55 g) goat’s milk feta
- 4 large pasture-raised eggs
- ½ cup (115 g) Rose Harissa
- ½ teaspoon sumac
How to Make It
-
To make the Beans
- Rinse the dried favas and place in a medium pot. Cover with filtered water extending 2 inches (5 cm) above the layer of beans in the pot. Bring to a boil over high heat, then turn off the heat and allow the beans to sit, covered, for 1 hour.
- Strain the beans and place back in the pot, covering with fresh water to 5 inches (12.5 cm) above the layer of beans. Bring the beans to a boil and allow to simmer for 1 hour, or until tender. Allow the beans to cool in the cooking liquid. (Don’t discard that liquid!) To make the Eggs
- Heat the olive oil in a small to medium sauté pan or cast-iron skillet over medium-low heat and add the onion and garlic. Sauté without burning for 10 minutes. Add the cumin and paprika and stir to coat the onion mixture with the spices.
- Add the tomatoes, water, salt, and pepper. Cover and simmer over low heat for 20 minutes to reduce the tomatoes. Meanwhile, Prepare the Puree
- Strain the beans, reserving ½ cup (120 ml) of the bean cooking liquid. Combine 1 cup (170 g) of the beans, the reserved cooking liquid, olive oil, oregano, lemon zest and juice, salt, and turmeric in a high-powered blender. Blend to make a smooth puree.
- Once the tomato sauce has simmered, turn off the heat and taste for seasoning. Add additional salt and pepper, if desired.
- Place dollops of fava puree and Rose Harissa on top of the tomato sauce. Very lightly, swirl the fava puree and harissa into the sauce, leaving a clear delineation between the three ingredients. Sprinkle with the crumbled feta.
- Using a spoon, make four nests in the tomato sauce mixture and carefully crack an egg into each hole. Cover the pan and continue to cook the sauce over low heat, allowing the egg whites to cook with the yolks remaining runny, about 5 minutes.
- Remove the pan from the heat and sprinkle with sumac before serving directly from the pan with crusty bread.
