Shakshuka Focaccia

• Vegetarian
• Gluten free

• Produce

  • 1 Bay leaf
  • 1 tsp Caraway, ground
  • 7 Garlic cloves
  • 1 Green bell pepper, large
  • 1 Jalapeno chile, large
  • 1 28-ounce can Tomatoes
  • 2 Yellow onions, medium

• Refrigerated

  • 8 Eggs, large

• Canned Goods

  • 1/4 cup Tomato paste

• Baking & Spices

  • 1 1/2 tsp Black pepper, freshly ground
  • 1 1/2 tsp Kosher salt
  • 1 tbsp Paprika
  • 1 1/2 tbsp Sugar

• Oils & Vinegars

  • 3 tbsp Canola oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

Found on food52.com

Description

Ingredients

• 1 recipe Salties Focaccia dough, not cooked: https://food52.com/recipes/28786-saltie-s-focaccia
• 3 tablespoons canola oil
• 2 medium yellow onions, chopped
• 1 large green bell pepper, cored, seeded, and chopped
• 1 large jalapeño chile, cored, seeded, and chopped
• 7 garlic cloves, finely chopped
• 1/4 cup tomato paste
• One 28-ounce can crushed tomatoes
• 1 bay leaf
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons kosher salt
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon ground caraway
• 8 large eggs

Directions

• At least 8 hours or up to 2 days before you plan to bake, make step 1 of the focaccia recipe—up until the dough rises in the fridge.
• Make the shakshuka. This can be done up to two days before you bake.
• Heat the canola oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to 10 minutes. 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.
• 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. This mixture can also be made 2 days in advance.
• When youre ready to bake (or the night before brunch), oil an 18 x 13-inch baking sheet. Remove the focaccia dough from the refrigerator and transfer to the prepared pan. Using your hands, spread the dough out on the prepared pan as much as possible, adding oil to the dough as needed to keep it from sticking. Place the dough in a warm place and let it rise until it about doubles in bulk The rising time will vary considerably depending on the season. (In the summer, it might take just 20 minutes; in winter, it can take an hour or more.) When the dough is ready, it should be room temperature, spread out on the sheet, and fluffy feeling.
• Preheat the oven to 450° F. Use your knuckles to make a well in one corner of the dough. Youll be making eight wells total, so make sure to allow enough space for them all. Add a heaping 1/3 cup shakshuka sauce into the well youve just massaged. Continue until you have 8 sauce-filled wells. Sprinkle with salt.
• Bake the bread for 15 minutes, until the bread is just starting to brown. Crack an egg in a bowl with a spout and gingerly pour the egg into the shakshuka. Repeat with the remaining 7 eggs. Sprinkle the eggs with salt and freshly ground pepper and put the pan back into the oven until the eggs are set, about 5 minutes.
• Allow the bread to cool until you can touch it, then cut into 8 squares.