I have learned, mostly over years of reading cookbooks and watching cooking shows with my dad (of blessed memory), that one way to make spices really bloom is to heat them briefly in some olive oil. This past Monday, I made shakshuka for my entire book group, and I did not skimp one bit on the spices. A double recipe of this shakshuka translated to 4 teaspoons of sweet paprika, 2 teaspoons of cumin, and 1/2 teaspoon of the Serrano chili powder I was lucky to discover the last time I was in Napa.

I started by frying a large onion with two bell peppers, one orange and one red, in a huge frying pan. Once the onions were turning glassy, I pushed all the vegetables to the perimeter of the frying pan. To the center of the pan, slick with olive oil, I added 5 cloves worth of chopped garlic plus all the spices, including some salt and black pepper. After 30 seconds of gentle stirring, I added two large cans of chopped tomatoes. I left the mixture to cook for 30 minutes, turned off the heat, and covered it, leaving it to rest for a few hours. When my guests arrived, I turned up the heat back on until the tomato mixture was gently bubbling. I cracked an egg into each of a dozen depressions I had made with my spoon, and replaced the cover. Eggs poaching in tomato sauce. All from our very own hens. After a short while, I began to check the eggs every few minutes until I could see they were cooked through. Dinner was served. 

To be honest, I was a little concerned about cooking with that volume of spices and that much heat, and I considered cutting the amounts, but something inside me just said, “Nahhh, go for it!” I’m not gonna lie, I was worried it might be too much. But everyone loved it! All my friends, even those with tender palates. And I loved it, too, because I love heat. I’m hooked. I’m not going to be afraid to cook with more heat and spices. 

Here’s another recipe that uses a generous helping of spices, though not as hot as the ones in the shakshuka, to make a very delicious lentil dal. The original version of this recipe comes from The Staple Store under the name “Not so dal.”  

Ingredients
2 tsp. olive oil
2 tsp. turmeric
1 tsp. cinnamon
1 tsp. sweet paprika
1 tsp. yellow mustard seeds
2 tsp. sesame seeds
2 tsp. salt
1 tsp. coconut (or brown) sugar
1 1/2 cups red lentils
14-oz. can of chopped tomatoes

Heat 2 teaspoons of olive oil in a medium saucepan until fragrant. Add the turmeric, cinnamon, paprika, mustard seeds and sesame seeds. Stir for 30 seconds. Add the red lentils, salt and sugar, a 14 oz. can of chopped tomatoes, and two cans of water. 

Cook 30 minutes or until done, and serve plain or over rice or quinoa. You can also jazz it up as desired with a squeeze of lemon, roasted sesame seeds, coconut yogurt, or a sprinkle of coriander.