Shakshuka
This is originally a Tunisian dish that is now popular across the Middle East. Eggs poached in a spicy tomato sauce. The ingredient list is long, but don’t let that scare you off as all of these ingredients contribute to the complex flavor profile.
This recipe originally came from Chef John at Food Wishes with a few tweaks of my own.
Shakshuka
Ingredients
- ¼ cup Olive Oil
- 1 large onion diced
- ½ cup of sliced mushrooms
- 2-3 garlic cloves minced
- ½ cup of kalamata olives optional
- Kosher salt
- 1-2 bell peppers diced
- 1 seeded jalapeno pepper diced (optional)
- 1 tsp coriander
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp Turmeric
- ½ tsp of red pepper flakes or hot sauce optional
- 28-32 oz of crushed tomatoes
- ½ cup chicken broth
- 6-8 eggs you’ll need a large skillet
- Salt & black pepper to taste
- Feta cheese and parsley or cilantro to garnish
- Toasted French bread slices
Instructions
- Heat the olive oil in a large skillet.
- Preheat the oven to 375oF.
- Add the onions and mushrooms and a generous sprinkle of salt and cook over medium high heat until they reduce and brown.
- Add the peppers and cook until tender.
- Add the garlic and spices to bloom the flavors in the oil.
- Add the tomatoes and the broth, and simmer for 15-20 minutes. You want it thick enough that you can put divots in the sauce for the eggs to sit in.
- Taste and adjust for seasoning.
- Crack the eggs into cups first so they are easy to pour into the sauce.
- Make divots in the sauce for the eggs, and then pour the eggs into the divots.
- Sprinkle the eggs with some salt and pepper.
- Cover the pan and finish on the stove top, or uncovered in the oven for 8-12 minutes until desired doneness.
- Sprinkle with feta and cilantro or parsley before serving.
- Scoop sauce and egg into a bowl and serve with a slice of toasted French bread for dipping.