Moroccan shakshuka with yolky eggs

There’s something about Brunch @ Bobby’s that is so stinking mouth-watering and a true feast for the eyes. Bobby Flay, to me, is a chef who demonstrates poise, comfort, and talent. He is so fun to watch because he is smooth, effortless, and creative in the kitchen, and he produces such elevated dishes. I always get inspired to cook when I watch him, and I always feel like I’m learning something new from a trustworthy source, and those two things are what I love most about a cooking show. 

One Sunday morning, I was watching Bobby’s “Marrakesh Express Brunch” episode, and he made Moroccan eggs. It looked so good that I had to make it. And that’s incredibly rare—it takes a lot to actually inspire me to go to my least favorite place (the grocery store) on a whim and whip up a dish from a recipe I’ve never made before when I’m already starving—that’s what bagels are for in my life—but this time was different. I was so inspired to recreate the dish, and I am so, so glad I did. 

I am thrilled to have this recipe in my arsenal—and not just as a breakfast option. I can imagine having this for dinner on a cold winter night, bundled up on the couch. It is almost like a lightened up Indian chili, with huge depth of flavor from the various spices and hearty sausage, topped off with an over-easy egg. It is simple to make (one-pot) and would be perfect for feeding (and impressing) a crowd.

Moroccan stewed tomatoes with yolky eggs

Adapted slightly from Bobby Flay
Yields 4-6 servings, depending on number of eggs
3 T olive oil
12 oz mild Italian sausage (Bobby calls for lamb sausage but I love pork sausage)
1 Spanish onion, diced
4 cloves garlic, minced
1 28-ounce can crushed tomatoes
1 T Indian curry, or more to taste
1 T ras el hanout (Moroccan spice blend), or more to taste
1 tsp paprika, or more to taste
1 tsp Spanish smoked paprika, or more to taste
1 T salt, or more to taste
Black pepper
¼ cup or so Spicy Hot Tomato Oil (you can substitute hot sauce—but use much less if so)
¼ cup water
4-6 eggs
4 oz feta cheese (Bobby calls for goat cheese—I already had feta on hand)
¼ cup chopped cilantro
¼ cup chopped flat-leaf parsley
English muffins for dipping, optional

Heat olive oil in a large, high-sided sauce pan over high heat. Cook sausage until browned and just cooked through, about 3-5 minutes. Add the onions and cook until soft, and then add the garlic and cook for about a minute. Add the tomatoes, curry, ras el hanout, paprika, smoked paprika, salt, pepper, and Spicy Hot Tomato Oil (or other hot sauce) and water to the pan and bring to a boil. Reduce the heat to medium low and cook until the sauce thickens and flavors develop, about 20 minutes (it can simmer for much longer with no harm done—I let mine simmer for closer to 30 minutes as I struggled to get a lemon tart shell in the oven). Taste the sauce and season with additional salt or spices if necessary.

Crack the eggs over the sauce mixture, being careful to keep the yolks in tact (don’t worry if the egg whites run into each other). Season each egg with a little salt and pepper. Cover with lid (a glass one is ideal so you can watch the eggs) and cook for about 5-8 minutes until whites are mostly opaque. Uncover and continue to cook for a few minutes if needed, until the whites are set but the yolks are still runny. Sprinkle with cheese, cilantro, and parsley just as eggs are finishing cooking. 

Carefully serve into wide bowls, giving each person an egg (in tact!), alongside a sliced up English muffin or other crusty bread for dipping.