This is the second installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!
Make if you have: bell peppers, tomatoes, eggs
Shakshuka is traditionally made with red tomatoes and peppers, but I swapped the red for yellow for a sweeter stew. Harissa adds a kick; feel free to reduce the amount if you’d prefer a milder flavor. A few good slices of bread to mop up any stray tomatoes and peppers are highly recommended.
Extra virgin olive oil
1 yellow bell pepper, thinly sliced
1 yellow onion, thinly sliced
1 yellow zucchini, halved lengthwise and thinly sliced
2 cups of small heirloom tomatoes, preferably yellow and orange, halved
6 cloves garlic, thinly sliced
½ teaspoon cumin
½ teaspoon smoked paprika
1 tablespoon harissa
¼ cup cilantro, roughly chopped for serving
Red chili flakes for serving
Coat the bottom of a wide skillet (I recommend using a cast-iron) generously with olive oil, and sauté the onion, bell pepper, and zucchini over medium heat for 30 minutes until soft. Season with salt and pepper. Clear space in the middle of the pan, and add garlic, stirring to cook slightly for 1-2 minutes. Once the garlic is tender, add the cumin and smoked paprika, letting it toast for a minute or so. Spoon the harissa into the middle of the pan and stir with the cooked vegetables. Clear the middle of the pan once again and add the tomatoes. Season with salt and pepper.
Allow them to cook for five minutes until they’ve broken down and mix throughout. Make 5 pockets in your stew and gently crack an egg into each pocket. Bake your shakshuka in the oven until the eggs are done, 7 to 10 minutes depending on how soft you like your eggs. Remove from the oven and top with cilantro, red chili flakes, and black pepper. Serve with good crusty bread. I made my own with this no-knead recipe—it’s quick and foolproof.