Make This Cult Bakery’s Shakshuka Focaccia at Home
Man cannot live on Breads Bakery chocolate babka alone (though man can try)
One of Israel's most famous dishes is shakshuka, a humble meal of eggs poached in an abundance of sautéed tomatoes and onions. Like hummus, shakshuka (which is North African in origin) is an assemblage of ingredients common to many cultures that has been adopted by cooks because of its low cost and pure tastiness. Here, Uri Scheft, owner of Breads Bakery in New York City and author of Breaking Breads, uses a round of no-knead focaccia bread as a plate, topping it with matbucha (tomatoes, onion, and garlic cooked until quite thick) and cracking the egg right into the center. There you have it, shakshuka focaccia. Start the oven very hot; it will lose a bit of heat when you open the door to add the egg. If you start it at 500°F, it will still be around 475°F by the time you shut the door. For a soft and runny yolk, serve the focaccia immediately, because as it cools, the yolk will harden.
Matbucha is a simple tomato sauce made by slowly cooking tomatoes, chiles, and garlic down until the mixture reaches a jam-like consistency. It is excellent as a salad or a condiment or used as the base for shakshuka with eggs for breakfast. If you are using out-of-season tomatoes, consider adding a teaspoon of sugar to enhance their flavor.
Excerpted from Breaking Breads: A New World of Israeli Baking by Uri Scheft. Copyright © 2016. Published with permission by Artisan Books. All rights reserved.