Several Middle Eastern restaurants have opened up recently in Toronto, no doubt sparked by the cult of the Ottolenghi cookbooks and a desire for spicy, flavourful food.
The latest, Byblos, the brainchild of restaurant impresario Charles Khabouth, is spectacular. Executive chef Stuart Cameron, who also oversees the kitchen at Patria, has developed a memorable menu. He graciously gave me his recipe for Shakshouka, which is essentially a spicy tomato, red pepper sauce with eggs. He brings it to greater heights by liberally garnishing it with a lip-smacking garlic sauce. Bring your breath mints.
Although the eggs are poached in the tomato sauce in this recipe, they can also be fried or poached separately and then placed on top of the sauce in a soup bowl. Small, cast-iron frying pans make a lovely presentation, if you have four. You can also divide the sauce in half and cook four eggs in two frying pans then divide for serving.
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There are various components to this dish, all of which may be made ahead of time and refrigerated for up to a week. The spice mixture is useful for extra flavour in all kinds of cooking. Cameron uses a Turkish red chili spice paste found at some Middle Eastern stores, but a perfectly fine substitute is equal amounts tomato paste and harissa.