I had always loved the idea of Shakshuka. The name, the vibrant colours, the way it’s a meal for a small crowd all in one pan…. but it wasn’t until this summer that I finally tried my hand at it. I think I might have shied away from it because it appears tricky. If that too is your roadblock, allow me to change your mind.
Brought to Israel by North African immigrants as a breakfast dish, Shakshuka quickly became a staple. It’s now served all day but most popularly at dinner because it’s nice and hearty and great to share.
If you’re looking for a dish that will wow your guests, family or friends, Shakshuka is a great choice. Though it takes a little longer than your typical bacon and scrambled eggs, it makes up for it in layers of surprising flavours and beauty. This is one dish that will make you break your ‘No Instagram At The Table’, rules.
I adapted this recipe from NY Times Cooking site. I love that they added crumbly feta, it makes for a lovely creamy surprise.
How to make Shakshuka:
- 3 tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ⅛ teaspoon cayenne, or to taste
- 1 (28-ounce) can whole plum tomatoes with juices, chopped coarsely
- ¾ teaspoon salt, more as needed
- ¼ teaspoon black pepper, more as needed
- 5 ounces feta cheese, crumbled (about 1 1/4 cups)
- 6 large eggs
- Chopped parsley or cilantro, for serving
- Hot sauce, for serving
- Pre-heat oven to 375 degrees.
- Heat oil in an oven-safe medium to large skillet.
- Add pepper and cook gently (cutting your pepper very thin will speed up this process).
- After a few minutes add the onions.
- Once the peppers and onions are all nice and tender, add the garlic and cook until fragrant.
- Stir in cumin, paprika and cayenne and cook for 1 minute.
- Roughly cut the tomatoes from the can and pour them and their juices into the pan.
- Season with salt and pepper and simmer until it’s nice and thick (around 10 minutes).
- Fold in the feta.
- Carefully crack the eggs onto the tomato mixture.
- Season the tops of the eggs with a little more salt and pepper.
- Put the skillet in the oven and bake until the eggs are just set. If you don’t like your eggs runny, cook it a little longer.
- Once cooked, top with your parsley or cilantro and drizzle with your fave hot sauce or oil (optional but pretty darn delicious).
- Cut up some hearty bread (this is key) to slop up the incredible saucy mess once everyone has dug in and pleasantries have gone by the wayside.
Let me know if you have any tips for making Shakshuka. Would love to see how you make your own!