Shakshuka
 
 
Shakshuka is a simple, easy-to-make, one-pan meal of eggs poached in a savory, spicy tomato and pepper sauce. It's just as tasty for breakfast as it is for dinner, and makes a satisfying dish any time of day.
Author:
Recipe type: Entree
Cuisine: Israel
Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • Small handful cherry tomatoes, sliced in half lengthwise
  • 1 bell pepper, any color, stem and seeds removed, sliced into thin strips
  • 2 cloves garlic, minced
  • ¼ teaspoon whole cumin seeds
  • ½ onion, any color, peeled, and thinly sliced into half moons
  • 8 ounces red or yellow potatoes, boiled until fork tender, and cut into bite size chunks
  • 2 cups crushed tomatoes
  • ¼ teaspoon smoked paprika
  • Salt
  • 4 eggs
  • A few parsley leaves, roughly chopped, for garnish
  • Feta or other white, crumbly cheese for garnish, optional
  • Zhoug for garnish, optional - grab the recipe at TasteOfThePlace.com/Zhoug
Instructions
  1. Heat the oil in a large (about 10 inches or so wide), non-stick skillet over medium high heat, until just barely starting to smoke. Carefully add the cherry tomatoes and bell peppers to the hot oil. They will splutter and splash, so be aware and be careful. Cook for several minutes, tossing once or twice, until they begin to blister and brown.
  2. Add in the garlic and cumin seeds, and stir constantly for about 15 seconds or until the garlic becomes fragrant.
  3. Add in the sliced onions, and continue cooking, stirring frequently, until the onions are tender, 3 or 4 minutes.
  4. Gently stir in the potatoes, crushed tomatoes, smoked paprika, and a big pinch of salt. Reduce the heat to medium, and simmer, stirring occasionally until the mixture thickens slightly, about 5 minutes.
  5. Give the tomato mixture a taste before moving on to the next step, and add additional salt if desired.
  6. Use a ladle or a spoon to make 4 shallow divots in the tomato mixture. Crack one egg into each divot, cover the skillet, and cook until the egg whites are set, but the yolks are still runny, about 5 minutes. Remove from the heat. You can test the eggs for doneness by gently poking with your finger - the whites should feel firm, and the yolks should feel soft. If you like your eggs more well done, simply leave on the heat for longer.
  7. Sprinkle the parsley and feta on top, and dollop with a spoonful or two of zhoug.
Notes
Shakshuka is a very flexible dish, so feel free to adjust to your taste. Leave out the spices. Add more spices. Skip the cheese. Forget the potatoes. Whatever you like, it's going to be delicious.

This dish is all about the tomatoes. Use the best quality crushed tomatoes you can get. I know, I know, it costs twice as much (if not more) to buy the good stuff, but seriously, it makes a huge difference in this particular dish. If you are lucky enough to have really good fresh tomatoes on hand, then give this dish a go with 2 cups finely diced. It will be even delish-er!

I call for zhoug as a garnish for the shakshuka. Zhoug is a fresh and fiery cilantro based sauce that is a perfect accent to the savory tomatoes and eggs. You can grab my recipe at TasteOfThePlace.com/Zhoug. Another tasty finishing option would be harissa. Even a fresh pesto would be tasty.
Recipe by Taste Of The Place at https://www.tasteoftheplace.com/shakshuka/