Shakshouka Tala: A Well-traveled, Tomato-and-Pepper-based Stew

Make something good.

1. 01

   Add the olive oil to a medium-sized skillet over medium-high heat. Add the onion and garlic and sauté until soft and translucent (about 5 minutes). Add the peppers and caraway seeds. Sauté until the peppers are crisp-tender (about 5 minutes).

2. 02

   Add the tomatoes, cumin, salt, tumeric, paprika and the harissa or hot sauce if you’re using. Bring to a boil, then reduce to medium-low heat and cook, stirring occasionally, until the tomatoes are soft (about 15 minutes).

3. 03

   Use the back of a spoon to make indentations in the stew for the eggs. Carefully break the eggs one at a time into a small dish and slide each carefully into each indentation. Cover the pan and cook over low heat until the eggs are set to your liking (for soft yolks, about 5 minutes). If you prefer, divide the tomato and pepper mixture between 3-4 ovenproof ramekins. Make an indentation in the middle of each and add the eggs. Bake in a preheated oven at 400 degrees F. until the eggs are set to your liking (for soft yolks, about 10 minutes). Serve with brown rice or pita.