I made a Shakshuka for our weekend Easter brunch, an ancient dish from the Middle East which has stood the test of time.
Shakshuka is essentially eggs coddled in a tomato based stew, with garlic and cumin. I topped mine with crumbled feta and fresh avocado slices. Chopped parsley, green onions, or chives make it Instagram worthy. Typically it’s served with warmed pita or flat bread. We still had some homemade whole meal Sourdough loaf, which we toasted and buttered.
I found that I was able to fit six coddled eggs into the pan, but I think you could squeeze even in two more, making it a total of eight. If you have any leftovers, you could easily top it on pasta or rice. Let me know if you make it!
2TB olive oil
1 medium to large white or yellow onion choppped to 1/4 inch size
1 Bell pepper chopped to 1/4 inch size (green, red or yellow works)
1 teaspoon ground cumin
1 1/2 teaspoons smoked paprika
1/4 teaspoon red chili flakes
2 cloves carlic, minced or fresh
1 28 oz can of diced tomatoes, no salt or seasoning added
salt and pepper
2 Tablespoons of crumbled Feta
1 Tablespoon of chopped flat leaf Parsley, chives, or green onion
1/2 Avocado, sliced
Crusty bread to serve
12 inch diameter sauce pan with high edges
Lid for pan or aluminum foil to cover once eggs get dropped in
Heat pan on medium heat and sauté in olive oil the diced onions and bell pepper. While cooking, sprinkle salt and pepper on top. Once soft and translucent, add all your spices: cumin, paprika, red chili flakes, and garlic. Sauté until fragrant for another 1-2 minutes.
Add the full can of diced tomatoes with juice and sauté on medium. Sprinkle on more salt and pepper and let it simmer for about 15 minutes. You will also want to break down the tomatoes while it cooks, while maintaining the texture. If it’s getting dry, just add some water. Object is to have a thick, textured sauce. Taste to adjust seasoning.
Now it’s time for the eggs. Make a little round well for each egg in the stew. I used one of my egg poachers, but a spoon would work fine too. We’re a family of three and six eggs were plenty, but you could fit in eight eggs too.
If you‘re unsure of your egg cracking skills, I suggest you break an egg into a small cup or bowl, so you don’t get any egg shells before you carefully tip into an egg well. Be careful not to break the yolk. Once you have all the eggs in, cover the pan with a lid or aluminum foil so the eggs steam on top and the whites are cooked through. I like my yolks medium runny so just check periodically so they aren’t over cooked.
Now time to finish the dish. Take it off the heat and crumble over the feta. Add the sliced avocado between the eggs. Sprinkle your chopped green garnish (parsley, green onoon, or chives) on top and serve it hot with the crusty bread or warmed, buttered pita.
Recipe inspired by Umamigirl.com