Shakshuka

Ingredients

• 1  bay leaf 
• 1.5 teaspoons pepper black freshly ground
• 28 ounce canned tomatoes whole crushed peeled canned
• 3 tablespoons canola oil 
• 1 teaspoon ground caraway 
• 8  eggs 
• 7  garlic cloves finely chopped
• 1 large bell pepper green cored seeded chopped
• 1 tablespoon ground cumin 
• 1 tablespoon hungarian paprika sweet
• 1 large jalapeño chile cored seeded chopped
• 1.5 tablespoons kosher salt 
• 2.5 tablespoons sugar 
• 0.5 bunch swiss chard stemmed chopped
• 0.3 cup tomato paste 
• 2 medium onions yellow chopped

Equipment

• frying pan

Directions

1. Heat the oil in a large skillet.
2. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes.
3. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
4. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes.
5. Layer the Swiss chard leaves on top.
6. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.
7. Excerpted from Balaboosta by Einat Admony (Artisan Books). Copyright © 201
8. Photographs by Quentin Bacon.