UBS Virtual Cooking Class: Shakshuka, for an Impressive and Easy Brunch

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:

• Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
• No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-shows without notification, access to further classes will be paused for 30 days.

Shakshuka

Sydney Willcox

Serves 4 - 6

2 tbsp olive oil, plus more for drizzling

1 tsp cumin seeds

1 tsp coriander seeds, optional

1 sweet or yellow onion, thinly sliced

1 - 2 red bell peppers, stems, seeds, and ribs removed, thinly sliced
Kosher salt and freshly ground black pepper

1 fresh small hot chile (such as Fresno), stems, seeds, and ribs removed, thinly sliced

3 - 4 cloves garlic, thinly sliced or minced

1 - 1 1/2 tablespoons sweet or smoked paprika

1 (28oz) can whole peeled tomatoes, crushed by squeezing between your fingers

4 - 6 eggs

Optional Mix Ins & Garnishes:

Black olives

Artichoke hearts

Halved fresh cherry tomatoes

Cilantro or parsley

Feta

Za’atar

Harissa or other hot sauce

Toasted pita or bread

1. Heat olive oil in a large, deep skillet over medium heat until it shimmers. Add cumin and coriander seeds, then add onion and red pepper; stir well. Season with salt, pepper, and red pepper flakes. Cook, stirring occasionally, until caramelizing and browned, about 15 - 20 minutes. Alternatively, increase heat and saute until charred, 5 - 8 minutes.

2. Stir in hot chile and garlic, cooking 30 seconds. Stir in paprika and cook an additional 30 seconds, stirring. Add tomatoes and their juices; stir to combine. Lower heat and cook at a very gentle simmer until thickened, 10 - 15 minutes.

3. Using a ladle or large spoon, make wells in sauce, spaced out evenly, as areas to hold eggs. Crack one egg into each well; use a spoon to delicately push sauce to egg as needed, to help keep egg within well. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes. Alternatively, use a preheated oven at 375 F to cook until eggs are set, about 7 - 10 minutes.

*If using olives or artichoke hearts, mix them into the simmering sauce before eggs are added. Remaining optional ingredients should be added at the finishing stage, once pan is removed from heat.