Shaksuka

This is a Middle Eastern recipe which is basically an egg cooked in tomato.

Grandpa’s Shakshuka

• 1 C tomato pieces (not stewed, but mashed)
• 1/2 C canned Peeled Fire-roasted red bell pepper – diced
  If making your own, these freeze well
• 1/2 onion – sliced
• 1/4 C EVOO
• 3 cloves garlic – minced
• 3 TBL Harissa Paste (Store in glass)
• 1 tsp kosher salt
• 1 TBL dark brown sugar
• 2 tsp preserved lemons – minced
• 2 tsp preserve lemons – thinly sliced (for garnish)

Note:  Tunisia is the largest producer and consumer of harissa in North Africa.

1. Prepare eggs:
   1. Bring large pot of water up to boiling
   2. Gently ease two eggs per person into the boiling water
   3. Cook for exactly 120 seconds
   4. Transfer to ice bath for 60 seconds
   5. Remove to tea towel to dry
2. Place a pan on medium heat
3. Heat pan up to about 350º
4. Add the onion and saute for 3 minutes
5. Add salt and garlic and stir until the garlic starts to brown (30 seconds)
6. Stir in harissa paste, and add lemon and the brown sugar right away (cook 30 more seconds)
7. Put in peppers, and then the tomatoes – diced or minced (30 seconds)
8. Simmer uncovered on medium low for 20 minutes stirring occasionally
9. Create four divots in the shakshuka with the back of your spoon
10. Top with eggs broken into the divots
11. Garnish with more thin slices of preserved lemon
12. Continue to cook on medium low for an additional 8 minutes
13. Serve on top of a slice of toasted bread

Preserved Lemon

• 4 lemons into eight pieces (trim off ends and cut into 8 pieces)
• 3-4 TBL coarse ground salt

1. To a canning jar, add a layer of lemons, then sprinkle in salt, and repeat until filled.
2. Squeeze the juice from the ends and discard ends.  Put the juice over top of the lemons.   If not enough to almost cover, add some “Real Lemon” juice
3. Put into fridge for a week
4. Invert and age another week.
5. Repeat week by week for another 4-6 weeks