A cheap, flavorful, one pot wonder, Shakshuka is my new best friend breakfast food of choice. One of my favorite things to eat in Israel, eggs poached in a spicy tomato sauce are insanely easy to make these, with almost all of the ingredients already stocked in my kitchen.
Shakshuka Recipe
Adapted from Smitten Kitchen
- 2 tablespoons olive oil
- 1 red pepper, cut into cubes
- 3 cloves garlic, sliced
- 2 tomatoes, cut into cubes
- 1 onion, chopped
- 2 jalapeños (or any spicy peppers)
- 1 can peeled tomatoes
- 3 tablespoons good tomato paste
- 1/2 cup water (this will depend how thick you want it, use your judgement)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt, to taste
- Ground black pepper, to taste
- 6 eggs
- 1/2 cup chopped parsley, for garnish
- crumbled feta (optional)
1. Heat oil in a pan (non stick or cast iron) and add chilis and onions until soft but not burned. Then add garlic, cumin, paprika and stir around for a few more minutes.
2. Add tomatoes, canned tomatoes and tomato paste and stir, making sure to smash the canned tomatoes with a spoon. Add water, reduce the heat to low, and simmer until it thickens (about 15 minutes). Season the sauce with salt.
3. Crack eggs over sauce so the eggs are distributed across the surface. Cover the pan and cook until the yolks are mostly set, about 7 minutes. Then, with a spoon, baste the whites of the eggs with the tomato sauce, but don’t cover the yolk or it might burst.
4. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
Excellent concept….Thanks………..
She’s lookin’ mighty pretty in that cast-iron!!
Most things look pretty in a cast iron
If my husband hadn’t just made me a cumin, spinach, and cheese omelete, I would have given this a try. Will definitely keep this on hand for next time – thanks!
It’s a winner and really easy/cheap to make!
My mom used to make a version of this, but would make it as a sauce to top off with pasta. I always thought it was a random idea to mix eggs with tomato sauce, but super tasty, and now I know where she got the idea! (She studied abroad for a year in Israel). Delicious!
ooooooo shashoookapastasauce, interesting concept. I think I’ll have to steal the idea from Mother Lerner.
You should! It’s amazing and a great way to get protein in when I’m too floja to defrost chicken.
Good at any time of day the ultimate in israeli comfort food. Finally think it time to make some at home. Thanks for the recipe!
Breakfast, lunch or dinner. Brunch, lupper or linner. Shashouka is an all day winner.
This is going into my recipe file. Looks so good.
If you like this (and I do too) have a look for Yotam Ottolenghi’s cookbook. His recipe for this dish can be found at guardian.co.uk and is from his cookbook Plenty. And personally, I can’t wait for October, when his new book ‘Jerusalem’ will be on the bookshelves.
ooooo thanks for the tip! Can’t wait to check it out!
You’re a shakshuka.
Pingback: This Is Why You’re Fat: September Edition | Pick Up The Fork