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Adapted from: Yotam Ottolenghi

Prep time: 15 mins | Cook time: 30 mins | Total: 45 mins | Serves: 6-8

Hamshuka is my take on a classic Middle Eastern dish that combines the rich flavors of shakshuka with creamy, garlicky hummus, topped with spiced tomato sauce, perfectly poached eggs, and a sprinkle of fresh herbs. Served with warm pita or crusty bread, my version adds a unique twist, balancing traditional ingredients with a touch of creativity to deliver the comforting taste of home-cooked goodness.

Instructions

1. If using the oven, preheat to 375F.
2. Heat large cast iron or skillet over medium-high heat until very hot. Add cherry tomatoes and toast for 5 mins or until slightly charred, stirring occasionally. Set aside. Do the same with the pine nuts. Toast for 3-5 mins, stirring occasionally until nicely browned. Set aside.
3. On the same pan, add oil until hot. Add onion and 1/2 tsp of salt. Cook gently for 6 mins. stirring occasionally until soft. Add garlic and cook for 1-2 mins.
4. Raise heat to high, add ground meat with the remaining 1 tsp salt. Evenly brown meat for about 5-6 mins.
5. Add paprika (or sumac), cumin, black pepper, cayenne, and tomato paste. Stir until evenly distributed. Turn off heat.
6. Add lemon zest, lemon juice, and chicken stock. Bring to a boil and let simmer, about 5 mins, stirring occasionally.
7. Add more salt and pepper, if needed.
8. Make 6-8 holes around the sauce using a wooden spoon or spatula. Gently crack eggs in the hole. Let cook for 1 minute. Scatter charred tomatoes on top.
9. Transfer the skillet in the oven or simply cover the skillet and cook for 7-8 mins until eggs are just set (whites are cooked and yolks are still soft)
10. Garnish with pine nuts, dollops of yogurt and all the chopped herbs. Serve over hummus and a side of toasted pita bread.