Shakshuka with Gouda

Elaine Khosrova

This North African dish of eggs poached in a tomato-based sauce lends itself to all kinds of improvisation. In our version the usual tongue-scorching chile paste harissa is switched out for a little smoky-spicy chipotle. And of course we’ve added cheese—an aged Gouda, such as Beemster X-O-, is ideal. Great for brunch or a simple supper, this skillet dish is best served with crusty French bread.

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Servings 1

Ingredients

2 tablespoons olive oil
¼ large red onion thinly sliced
½ red bell pepper chopped
4 cloves garlic finely chopped
2 teaspoons pureed canned chipotle
1 teaspoon ground cumin
1 pound 3 to 4 medium very ripe tomatoes, chopped
½ teaspoon salt
½ cup finely grated aged Gouda
2 large eggs

Instructions

►In an 8- to 9-inch ovenproof skillet, heat the oil over medium heat. Add the onion and red pepper, sautéing 3 minutes, just until softened. Stir in the garlic, chipotle, and cumin; cook for 2 minutes. Add the tomatoes and salt, bring to a simmer, and cook for 10 to 12 minutes, until the mixture becomes a thick and chunky sauce.
►Using the back of a large spoon, make two wells in the sauce. Line each with a heaping tablespoon of cheese, keeping a hollow shape in each well to hold the eggs. Gently crack each egg into a well. Simmer the mixture for 6 to 8 minutes, until the egg whites begin to set.
►Meanwhile, heat the broiler. Sprinkle the remaining cheese on top of the eggs, and broil just to melt the cheese, about 1 minute. (Be sure not to overcook—the goal is to keep the egg yolks runny.) Serve promptly.