Baked eggs in tomato sauce, generally known as “shakshuka,” originates in Tunisia, not the southern Gulf Island of Galiano. However, while it doesn’t have historical ties to British Columbia’s coast, it does have important emotional significance for us. It’s a dish we made while staying at a friend’s cabin—the cabin of our dreams—on Galiano Island as we celebrated a big new job Lindsay had just been hired for. Our pal Heather joined us, and for a weekend we hiked, sunned, drank wine, and ate; we were the three happiest fools you’ve ever met. This is our version of shakshuka: a hearty, colourful dish that’s become a favourite brunch staple. Be sure to serve it with plenty of fresh bread to sop up the sauce.
- 1 link (about 5.5 oz or 150 g) good-quality cured chorizo, cut into 1/2-inch (1 cm) chunks
- 1 tsp (5 mL) olive oil
- 1 medium red onion (about 160 g), 3/4 finely diced, 1/4 thinly sliced
- 1 small red bell pepper (about 170 g), diced
- 3 cloves garlic, thinly sliced
- 1/2 tsp (2 mL) ground cumin
- One 28-ounce (796 mL) can whole tomatoes, with juice
- 3/4 tsp (3 mL) salt
- 6 to 8 eggs
- 1 avocado (about 150 g)
- 1/4 cup (60 mL) crumbled feta
- 1/4 cup (60 mL) chopped fresh cilantro
- 1 loaf sourdough or other fresh bread, sliced and toasted
- Preheat the oven to 375°F (190°C).
- In a large, ovenproof skillet (preferably well-seasoned cast iron), sauté the chorizo over medium heat, stirring frequently. After about 8 minutes, once the chorizo looks crispy, remove it with a slotted spoon, keeping as much oil as possible in the pan. Add the olive oil (and add more if the chorizo didn’t release much fat). Add the diced red onion, bell pepper, and garlic. Sauté about 10 minutes, or until the onions and pepper have softened. Stir in the cumin, then add the tomatoes and salt. Bring to a boil, lower the heat, and simmer for about 10 minutes, stirring occasionally. Add the chorizo. Let simmer until the sauce has thickened, about 10 to 15 minutes. Taste and season further if desired.
- With the pan still over medium heat, use a spoon to make 6 (or 8) evenly spaced shallow divots in the sauce, and carefully crack an egg into each one. Transfer the pan to the preheated oven and bake for 8 minutes. While the eggs are baking, peel, pit, and dice the avocado, then set aside. Remove the pan from the oven and sprinkle the feta evenly over the surface, then return to the oven for about 3 to 5 more minutes(a non–cast iron skillet will take a little longer). Remove from the oven when the egg whites are just set but the yolks are still runny—you’ll want to keep a close eye on it toward the end. Top with the sliced red onion, chopped avocado, and cilantro. Big slices of toasted sourdough, drizzled with olive oil and sprinkled with salt, are the perfect accompaniment.
Excerpted from Feast: Recipes and Stories from a Canadian Roadtrip by Lindsay Anderson and Dana VanVeller. Copyright © 2017 Lindsay Anderson and Dana VanVeller. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.