Fast and Flavorful Shakshouka

    • Prep Time
    • 10 mins
    • Cook Time
    • 30 mins
    • Yield
    • 1 skillet

Shakshouka is a dish of eggs poached in a tomato sauce mixture, typically made with onions, peppers and cumin. Meaning “mixture” in the local dialect, shakshouka originated in Tunisia and was brought to Israel by Tunisian Jews.

Shakshouka is very popular in the Jewish State, and is said to rival hummus and falafel as the national dish. Some versions include salty cheeses, chili pastes, artichokes, potatoes and spicy sausage.

I very rarely compliment myself, but I’m super proud of this simple, delicious dish—it came out amazing! My husband decided that I should make this for him every day. Thankfully, it’s simple enough that I can.

Both pleasing to the palette and to the eyes, shakshouka looks pretty darn good, if I do say so myself. I decided to roast the peppers, which made a huge difference and only added an 10 extra minutes to the cooking time!

Another great thing about this recipe is that the measurements are minimal, which made my editor at Jspace very happy! We have weekly conversations about my lack of exact measurements, which include comments like, “Oh like a pinch and a dash sprinkle,” or “Liquid that covers about 2 fingers.” Sometimes I even try to explain using hand gestures, which I know she loves. So this week’s recipe is pretty exact, since it’s basically five ingredients total.

Shakshouka is great for breakfast and brunch, but it also makes an amazing meatless dinner—especially in the winter months. Who doesn’t love a hot skillet with tomatoey deliciousness that you can dip warm pita bread into? Enjoy, share and make this many, many times!

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8 Ratings

Ingredients

  • 1 yellow pepper
  • 3 long hot peppers
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1, 28 oz can whole tomatoes
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp kosher salt
  • 4 large eggs
  • parsley for garnish
  • feta cheese (optional)
  • 5 cloves garlic, crushed

Instructions

  • 1. Preheat oven to 500 degrees Fahrenheit. On a baking sheet lined with parchment paper, bake the peppers for 10 minutes or until charred. Remove, and allow to sit, covered, for 5 minutes.
  • 2. In a 12-inch heavy-bottom pan, sauté onions with olive oil until translucent. Add the garlic and cook for another 2 minutes.
  • 3. Add the canned tomatoes and the spices. Cover and cook for 15 minutes over low heat.
  • 4. Peel the skins off the peppers, remove all seeds and slice thinly. Add to the tomato mixture. Taste the mixture and add additional seasoning if necessary.
  • 5. Carefully crack the eggs into the tomato mixture making sure not to break the yolks. Cover and cook for 5 minutes or until the eggs whites set and yolks are still runny. Sprinkle with parsley, feta and serve with toasted pita or bread.

Instructions

  • 1. Preheat oven to 500 degrees Fahrenheit. On a baking sheet lined with parchment paper, bake the peppers for 10 minutes or until charred. Remove, and allow to sit, covered, for 5 minutes.
  • 2. In a 12-inch heavy-bottom pan, sauté onions with olive oil until translucent. Add the garlic and cook for another 2 minutes.
  • 3. Add the canned tomatoes and the spices. Cover and cook for 15 minutes over low heat.
  • 4. Peel the skins off the peppers, remove all seeds and slice thinly. Add to the tomato mixture. Taste the mixture and add additional seasoning if necessary.
  • 5. Carefully crack the eggs into the tomato mixture making sure not to break the yolks. Cover and cook for 5 minutes or until the eggs whites set and yolks are still runny. Sprinkle with parsley, feta and serve with toasted pita or bread.

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  • 8 people rated this recipe

  • Average Rating

    (3.5 / 5)


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