Shakshuka Tart

Omg, how I love this recipe. Shakshuka, an Israeli dish of eggs in a spicy tomato sauce, is one of my favorite things to eat and make. I wanted to play around with a new variation and came up with a Shakshuka that can be eaten like a slice of pizza. How to improve an already perfect meal? Add flaky pastry. This looks and tastes great, and it slices and serves beautifully. It’s a gorgeous dish for a special brunch.

Ingredients:
A sheet of frozen pastry dough, thawed but cold
Flour to roll out the pastry
A small diced white onion
Your choice of a pepper, diced
1/2 cup crushed tomatoes
1/3 cup vegetable stock
1 tbsp tomato paste
1/2 tsp kosher salt
1/4 tsp each ground pepper, garlic powder, Zatar,
6 whole eggs, plus one beaten for brushing the pastry
A tbsp Chopped fresh parsley

Turn on the oven to 400. Prepare the pastry by rolling it out on a floured board and placing it carefully on greased parchment paper on a baking sheet. Set aside.
Heat a large pan with some olive oil and sauté the onion, adding a tbsp or 2 of vegetable stock as needed to deglaze the pan as it dries. Add the peppers and sauté for several minutes until tender. Add the crushed tomatoes, rest of stock, paste, and spices/seasonings. Mix well and bring to a boil, then slightly lower the heat to med high. Simmer until the sauce thickens and cools down, about 5 to 7 minutes. Let the sauce cool slightly then spread it on the rolled out pastry dough, leaving a 2 inch border. Pinch and fold the dough border. Making 6 shallow holes in the sauce with one in the center, add an egg in each hole. Brush the pastry border with the remaining beaten egg. Sprinkle some extra paprika and Zatar on top. The parsley can be added now or after as garnish (or not at all, though I do think the green makes a fresh color pop). Place the tart in the oven and bake for about 20 minutes until the eggs are set to your desired doneness. Note that the eggs will continue to firm up some more after the tart is out of the oven, so just watch it if you prefer runnier eggs. It’s best to serve this immediately for that reason, so the eggs don’t overcook.