David Tamarkin's White Shakshuka
About 30 minutes
A classic shakshuka involves a spiced tomato–red pepper sauce; here that sauce is replaced by garlicky white beans.
1 tablespoon olive oil
1 medium yellow or white onion, chopped
2 garlic cloves, finely chopped
1 jalapeño pepper, seeded and finely chopped
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon ground black pepper
1 (15-ounce) can white beans, rinsed and drained
1 ¾ cups bean broth or water
Juice of ½ lemon
½ cup chopped fresh cilantro leaves and tender stems, divided
4 large eggs
Warm pita bread, for serving
Hot sauce (such as Tabasco), for serving
1. Warm a heavy, 9-inch skillet (preferably cast-iron) over medium heat and add the olive oil. When the oil is hot, add the onion and cook, stirring frequently, until soft and golden, 5 to 7 minutes. Add the garlic, jalapeño, cumin, paprika, and black pepper and continue to cook, stirring, for another 2 minutes.
2. Add the beans to the skillet, followed by the broth, lemon juice, and ¼ cup of the cilantro. Let the beans come to a simmer (turn up the heat if it seems to be taking a while), taste, and adjust the salt. If you used canned beans, you’ll need about 1½ teaspoons; homemade beans will probably need less.
3. One by one, crack each egg into a small bowl, then tip the egg from the bowl into the skillet. Sprinkle a little kosher salt over each egg and cover the skillet. Cook until the whites are ﬁrm but the yolks are still runny—this could take 5 or 10 minutes. Put down your phone! Stay present!
4. Serve the shakshuka in shallow bowls, sprinkle with the remaining ¼ cup cilantro, and offer pita and hot sauce on the side.
Excerpted from COOK90 Copyright © 2018 by David Tamarkin, photographs by Chelsea Kyle. Used with permission of Little, Brown and Company, New York. All rights reserved.