One of my favorite restaurants in NYC is a place called Balaboosta. Chef Einat Admony’s Shakshuka (pictured here) is delicious (and goes really well with their delicious Bloody Marys). This is a slight variation of that recipe.
- 1 tablespoon olive or canola oil
- 1 medium yellow onion, chopped
- 1/2 large green bell pepper, chopped (remove the seeds)
- 1/2 large jalapeño chili, chopped (remove the seeds)
- 4 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1/2 28-ounce can whole peeled tomatoes, crushed by hand
- 1 bay leaf
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 2 teaspoons sweet Hungarian paprika
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1/4 bunch Swiss chard, stemmed and chopped (spinach works also)
- 4-6 large eggs
- Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. Add the bell pepper and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
- Slowly pour in the crushed tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.
- Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.
Makes 2-3 servings
- This is great hangover food. (I’ve heard.)
- Spice this to your taste. If you are a fan of cilantro, you can throw some in also.
- Don’t overthink it. It’s hard to mess this up.