I guess that I am saying during this holy week I have been reflecting in my own way about the importance of relationships, team building and understanding. Whether you celebrate

Easter, Passover or none of the above please accept our best wishes during this time.

Shakshuka

Based on a recipe by Yottam Ottolenghi and Sami Tamimi
Serves 4

2 tbsp Extra Virgin Olive Oil

About 1 1/2 cups red bell peppers, seeded and cut into 1/4 inch pieces

1/2 cup chopped onions

2 tbsp Harissa (red pepper paste available at most grocery stores)—to taste or optional

2 tbsp tomato paste (preferably from organically grown tomatoes)

1 tbsp minced fresh garlic or to taste

1-2 tsp ground cumin to taste

3 1/2 cups chopped very ripe tomatoes (or use tinned—I prefer Pomi chopped tomatoes for this recipe)

pinch crushed red chiles—optional to taste

8 large eggs, preferably local and sustainably raised

1/4 cup Greek yogurt, Lebneh or strained yogurt

salt to taste

additional olive oil for drizzling

1. Using a very large skillet sweat the bell peppers and onions in the olive oil for a few minutes until they begin to soften. Add the Harissa, tomato paste, cumin and garlic and cook for a few more minutes to bloom the flavors.
2. Add the tomatoes and crushed chiles if using and bring to a simmer. Add salt to taste and cook slowly for 8-10 minutes until the sauce thickens.
3. Make 8 indentations in the sauce with the back of a spoon and carefully crack an egg into each “hole.” Using a fork, carefully spread the whites out around each yolk—but don’t pierce the yolk unless you wish them to be fully cooked.
4. Simmer gently for 4 - 6 minutes until the whites are set and the yolks are still runny. You could speed this up by covering the pan, but be aware that the yolk will cook faster this way.
5. Remove from heat and let rest for a few moments to allow the flavors to settle then serve on individual plates with a spoonful of Greek Yogurt, a drizzle of olive oil and don’t forget to pass the peppermill.

N.B. Eggs simmered in a spicy tomato sauce is fairly common throughout the Mediterranean. I have eaten a spicy version of this in Italy called Eggs in Purgatory, and the authors of Jerusalem report that Shakshuka is of Tunisian origin.