pan of plenty

By now you have a big pot of that deliciously savory Chouchouka and, if you haven’t scarfed it down already, you may be wondering what else you can use it for. Here is a wonderful way to put that spicy condiment to work. This North African dish, reminiscent of huevos rancheros, is great comfort food and a breakfast staple in many countries, including Israel and Morocco. But, I say, why limit this meal to breakfast? Served right out of the pan, with some wonderfully crusty bread and a simple salad, this is my kind of dinner on a wintry night.

Shakshuka

I’ve adapted this version of the dish from my new favorite cookbook, Plenty, by Yotam Ottolenghi. Chouchouka makes an incredibly flavorful substitution for the bell peppers and tomatoes called for in this recipe. The complex piquancy of the cooked down tomatoes, peppers and seasoning of the chouchouka pairs well with the caramelized onions and herbs. The bright flavor of the resulting zesty sauce contrasts brilliantly with custardy, softly cooked eggs. Mmmmmm…it’s a mouthful of happiness!

A large cast iron skillet works well for this dish, but if you have small pans, you can use them to make individual portions. Begin in a large skillet and toast the ground cumin over medium heat for a minute or two, just until fragrant.

Add canola or vegetable oil to the pan, and then begin to sauté the sliced onions, about 5 minutes. Add the bay leaf, thyme sprigs, chopped parsley and cilantro, and the sugar. Continue to cook, stirring occasionally, for another 10 minutes, until the onions start to caramelize.

Dissolve a large pinch of saffron by stirring it in with the onion mixture. Season to taste with kosher salt and freshly ground black pepper.

Stir the chouchouka in with the onions. Add some water so that the mixture has the consistency of a thick pasta sauce. Reduce the heat to low and cook for another 15 minutes, adding more water if necessary to maintain the saucy texture.

Remove the bay leaf and sprigs of thyme. Taste and adjust seasoning, if needed–it should be flavorful with a kick of heat. If you’re serving in individual pans, portion the sauce out now. Warm over medium heat, then create four wells in the sauce to accommodate the eggs.

Carefully crack an egg into each well, season with kosher salt and freshly ground black pepper, and cover the pan(s).

Reduce heat to low and cook gently for 10 to 12 minutes, until the eggs have just set. Sprinkle with chopped cilantro and serve immediately in the pan.

I love to eat my favorite bread with this: Sullivan Street Bakery’s Pane Pugliese, which has a dark, crunchy exterior and a tender, slightly sour interior. So happy my Whole Foods now carries it!

 A simple green salad with bits of creamy goat cheese and a lemony vinaigrette is the perfect tangy companion to this rich and homey plate.

Adapted from Plenty, by Yotam Ottolenghi
Serves 2:

1/2 teaspoon ground cumin
1 tablespoon canola or vegetable oil
1 large onion, sliced
1 bay leaf
3 thyme sprigs
1 tablespoon chopped parsley
1 tablespoon chopped cilantro, plus more for garnish
2 teaspoons sugar
large pinch of saffron
kosher salt and freshly ground black pepper
2 cups chouchouka
about 1/2 cup water
4 eggs


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