Moroccan Shakshuka

Make the sauce: over an open flame or under the broiler, roast pepper until skin is black and blistered. Transfer to heatproof bowl and cover with plate for 15 min. Uncover and rub the skin off, then finely chop the pepper. In 12-in cast iron skillet, heat oil over med-hi heat. Stir in onion and cook until starting to brown, 7-12 min. Stir in garlic and roasted red pepper and saute for another 2 min. Stir in tomatoes, carrot juice, thyme, salt, paprika, cumin, white pepper, cayenne and 1/4 c water and bring to a simmer. Simmer over med-lo heat until mix is reduced by 1/3, 40 min to an hour.

Make the kefta: drizzle olive oil over on a rimmed baking sheet and turn on broiler. In a large bowl, mix all ingredients just to combine, then scoop out 1.5″ balls, transferring them to baking sheet. Flatten slightly, then broil without turning until well browned, 3-5 min. When ready to serve, stir the preserved lemon, parsley and cilantro into the sauce and bring to a simmer. Arrange kefta in sauce along the outer edges, leaving room for the egg yolks in the middle. Simmer until kefta are cooked through and sauce has reduced a little, 10-15 min. Slip yolks into the center of the pan, cover and heat gently until yolks are warmed through, 2-4 min. Serve immediately, garnished w cilantro.

Sauce:
Red bell pepper 1 large
EVOO 2 T
Red onion 1.5 c finely diced
​ Gsrlic 2 T minced
Tomatoes 6 c canned, preferably San Marzano
Carrot juice 1 c
Thyme 1 T chopped fresh
Paprika 3/4 tsp
Cumin 1/2 tsp
White pepper 1/4 tsp
Cayenne pinch
Preserved lemon 2.5 T minced
Parsley 1 T chopped
Cilantro 1 T chopped, plus more for garnish
Egg yolks 6 large at room temp

Kefta:
EVOO for brushing
Salt 1.5 tsp
Paprike 2 tsp
Cumin 2 tsp
White Pepper 1/2 tsp
Cayenne 1/8 tsp
Red onion 1/4 c finely diced
Parsley 1 T minced
Cilantro 1 T finely minced
Garlic 1 tsp minced
Lamb 1 lb ground
​ Egg 1 large beaten