Shashuka is a dish of eggs in a sauce of tomatoes, onions and chili peppers. It is of Tunisian origin and is now popular among many ethnic groups of the Middle East and North-Africa. It makes the perfect post long run brunch for one or the squad.
- 3 cloves garlic, divided
- 3 pounds ripe plum tomatoes, cut into ½-inch pieces
- 1 medium onion, finely chopped
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 2 large chopped jalapenos
- 1 cup of black pitted olives
- 1 teaspoon ground cumin
- 4 large eggs
- 1 block of halloumi cheese
- Salt and Pepper
- Hot sauce for serving
1. Preheat oven to 450°F.
2. Slice 2 garlic cloves. Toss with tomatoes, onion, 3 tablespoons oil, parsley and ¼ teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet or in a shallow roasting pan. Roast until the tomatoes are shriveled and browned, about 45 minutes.
3. Chop the remaining garlic clove. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the garlic and chopped jalapenos; cook, stirring, for 2 minutes. Add cumin and cook, stirring, for 30 seconds. Stir in the tomato mixture, salt, and basil. Bring to a simmer and cook, stirring occasionally, until the tomatoes are mostly broken down, 6 to 8 minutes.
4. Make 4 deep indentations in the sauce with the back of a spoon and carefully crack an egg into each. Add quarter inch slices of halloumi cheese and black olives. Sprinkle the eggs with salt and pepper. Cover and cook over medium-low until the whites are set, 6 to 8 minutes.
5. Remove from heat and let stand, covered, for 2 minutes. Garnish with parsley and serve with hot sauce, if desired. Serve with pita bread.