CYCLOPS SHAKSHUKA FOCACCIAS

Cyclops Shakshuka Focaccias image

Shakshuka is a North African dish that typically consists of a spicy tomato sauce with an egg poached in it. Usually it's served with bread for dipping, but in this recipe, the bread creates the bowl for it and soaks up all of the tasty sauce. I don't always add sausage to shakshuka, but I love the added heftiness sometimes!

Provided by Molly Yeh

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 26

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Ingredients

Focaccia Dough, recipe follows
Olive oil, for drizzling
Sauce, recipe follows
8 medium eggs
Freshly ground black pepper
Flake salt
Fresh cilantro leaves, for topping
Fresh parsley leaves, for topping
Feta, crumbled, for topping
1/2 cup (106 grams) olive oil, plus more for drizzling
4 cups (570 grams) bread flour, plus more for dusting
2 teaspoons instant yeast
1 teaspoon kosher salt
1 1/2 cups (360 grams) warm water
8 ounces raw breakfast sausage
Kosher salt, to taste
1 teaspoon crushed red pepper flakes
3/4 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1 large clove garlic, finely chopped
One 15-ounce can crushed tomatoes
4 ounces store-bought fire-roasted red pepper (1 whole pepper), finely chopped
1 tablespoon honey

Steps:

Position an oven rack in the lower third of the oven. Preheat the oven to 475 degrees F.
To form the Focaccia Dough, press your middle three fingers in the center of each dough ball, stretching and pressing outwards until you have a 5- to 6-inch round with a flat center and 1/2 inch or so of border. The dough should be a bowl for the sauce and egg. Drizzle each with olive oil and massage the oil into the dough.
Spoon 2 to 3 tablespoons of the Sauce into the center cavity of each round (making sure to get the sausage pieces), then crack an egg in the center of each. Bake until the dough is lightly golden and the egg is just set but still a little jiggly, 12 to 14 minutes.
Drizzle the focaccias with olive oil and season the eggs with a crack of black pepper and a sprinkle of flake salt. Top with cilantro, parsley and crumbled feta.
Line two baking sheets with parchment paper and grease each with 2 tablespoons of olive oil. Set aside.
In the bowl of a stand mixer, add the flour, yeast and kosher salt and whisk to combine. Add the water and remaining 1/4 cup of olive oil and mix with the dough hook until a dough forms, scraping down the sides as needed. Knead on medium speed for 12 to 15 minutes.
Lightly flour a work surface. Scrape the dough out onto the floured surface and form into 8 equal-sized balls. Place 4 dough balls onto each prepared baking sheet and then drizzle oil onto each dough ball. Cover each with a towel and allow to rise in a warm place until doubled in size, about 1 hour.
Heat a saucepan over medium heat. Add the breakfast sausage, breaking it up with a wooden spoon. Season with the kosher salt, red pepper flakes, paprika, cumin, coriander, black pepper and cinnamon. Cook until the meat is browned and the spices are toasted, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the tomato sauce and peppers and stir to combine. Add the honey and stir to thoroughly incorporate. Cook the sauce, uncovered, for 5 to 8 minutes until thickened. Season to taste. Remove from the heat and set aside to cool.