Jessica Kirson & Mark Normand Make Shakshuka | Something's Burning
July 08, 2019
Bert Kreischer is back in New York with fellow comedians, Jessica Kirson & Mark Normand. Bert will attempt to make the poached egg dish, Shakshuka. Follow along the recipe below.
North African–Style Poached Eggs in Spicy Tomato Sauce
- Chop 1 medium onion, 1 red pepper
- Crush 1 can whole tomatoes by hand
- Thinly slice 2-3 cloves garlic
- Heat 3 tablespoons olive oil in cast iron skillet over high heat until shimmering.
- Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes.
- Add garlic and cook, stirring, until softened and fragrant, about 30 seconds.
- Add 1 1/2 tablespoons paprika and 2 teaspoons cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.
- Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.
- Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.
- 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
- 1 medium onion, thinly sliced
- 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced
- 1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
- 2 to 3 cloves garlic, thinly sliced
- 1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika
- 2 teaspoons (8g) whole or ground cumin seed
- 1 (28-ounce; 800g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note)
- Kosher salt and freshly ground black pepper
- Large handful minced cilantro, parsley, or a mix
- 6 eggs
- Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)