Moroccan Shakshuka

La storia di questo piatto

La Shakshuka Maghrebina è figlia del sole africano e del vento del deserto, nata dove le spezie dei souk di Tunisi e Marrakech si incontrano con la terra rossa dell'Atlas — un piatto che porta nel piatto l'anima intera di un popolo antico, ospitale, bruciante di vita.

Ingredienti

• 2 eggs
• 200 g canned tomatoes
• 1/4 onion
• 1/2 red bell pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1 tablespoon oil

Preparazione

1. Cut the onion and bell pepper into small pieces, about 1 centimeter on each side. Pour the oil into a large pan and place it over medium-high heat. When the oil begins to release its aroma and you can see it shimmering gently across the surface of the pan, that's your signal: add the onion, bell pepper, and spices all together. Stir frequently with a wooden spoon to prevent anything from sticking to the bottom. Keep your eye on the color of the onion: when it becomes translucent—it will almost look like glass—and the pepper begins to turn soft, you'll know it's ready. You should be able to smell a sweet, spiced fragrance rising up from the pan.
2. Add the tomatoes to the pan. If they are whole, crush them with your hands right inside the pan itself to break them into pieces—it's perfectly fine if they remain somewhat chunky. Mix everything together well with your spoon, then reduce the heat to medium level. Let it cook without a lid and stir from time to time to keep it from sticking to the bottom. The sauce is ready when you notice it has become thicker (you'll see less liquid moving around), darker in color, and the large bubbles are no longer breaking across the surface. If you look closely, you'll be able to see a thin, darker crust forming on the top—this is a sign that the excess water has evaporated and the flavors have become much more concentrated and intense.
3. Using your spoon, push the sauce toward the sides of the pan to create 2 small empty spaces. Gently crack one egg into each space, taking care not to break the golden yellow yolk in the center. Cover the pan with a lid, or if you don't have one, use a plate instead. Cook over medium heat. Watch the egg whites (the clear part): when they turn completely opaque white and are no longer transparent, the egg is nearly done. Touch it very gently with the tip of your finger: the yolk should still feel soft and yielding, not firm or hard. The exact time depends on how hot your stovetop runs, but usually just a few minutes will do the trick.