Recipe: A dish in ‘Red Hot Kitchen’ blends the Middle Eastern shakshuka with Asian sriracha
In “Red Hot Kitchen,” author Diana Kuan writes, “Shakshuka, a beautiful mess of simmered tomatoes and eggs that is a staple of Middle Eastern cuisines, traditionally employs fresh chilies, cayenne, or harissa for heat. My go-to brunch version, however, combines homemade sriracha with cumin and smoked paprika for flavor, for those lazy Sunday mornings when cutting up fresh chilies is one step too many. Be sure to serve this with plenty of pita, challah, or other favorite bread to sop up the sauce.”
|2||tablespoons vegetable oil|
|3||cloves garlic, finely chopped|
|1||large onion, chopped|
|1||bell pepper, cored, seeded, and chopped|
|3||tablespoons sriracha, or more to taste|
|2||teaspoons ground cumin|
|2||teaspoons smoked paprika|
|1||can (14 to 15 ounces) whole peeled plum tomatoes, crushed in a bowl|
|4||eggs, each cracked into a small bowl|
|1||cup pitted olives, sliced|
|2||tablespoons chopped fresh parsley (for garnish)|
1. In an 8- to 10-inch skillet over medium heat, heat the vegetable oil. Add the garlic and onion and cook, stirring often, for 2 minutes. Add the bell pepper and cook for 1 minute more. Stir in 2 tablespoons of the sriracha (the rest will go into the dish at the end), with the cumin, smoked paprika, and salt. Cook, stirring, for 1 minute. Stir in the tomatoes with their juices. Bring to a boil, lower the heat, and simmer for 15 minutes, or until thickened slightly. Taste for seasoning and add more salt, if you like.
2. Make 4 indentations in the sauce. Tip the eggs one at a time into the indentations. Lower the heat, cover the skillet, and simmer for 5 minutes, or until the whites are opaque but the yolks are still a little bit runny.
3. Remove from the heat and sprinkle with olives. Drizzle the remaining 1 tablespoon sriracha over the eggs and sprinkle with parsley. Serve in the pan. Adapted from “Red Hot Kitchen”