I was recently asked to make Shakshuka for some clients and I must admit that I'd never made it before. Or even tasted it before! But boy was I in for a treat! Not only was it incredibly simple and healthy, but it tasted HEAVENLY! I loved the rich tomato flavor with the creamy egg yolk and punch of flavor from the cumin, paprika & cayenne.
I adapted a recipe from Melissa Clark from the New York Times which came out perfectly. Now, all I can think about is how many different vegetables I could use or different combinations of flavors of Shakshuka. But since many of you have asked, here is the traditional recipe.
- Extra-virgin olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ⅛ tsp cayenne
- 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
- ¾ teaspoon salt, to taste
- ¼ teaspoon black pepper, to taste
- 1/4-1/2 cup crumbled feta cheese (optional)*
- 6 large eggs
- Heat a few tablespoons of olive oil in a large skillet or cast iron skillet.
- Add sliced onion & sliced pepper and cook on low heat until softened, 10-20 minutes.
- Add garlic, cumin, paprika & cayenne, cook 1-2 minutes.
- Add chopped tomatoes and season with salt & pepper. Stir & cook for approximately 10-15 minutes. If too thick, add small amounts of broth or water until more of a saucy consistency. (*After this step, I used my immersion blender for a few short blends to get it to more of a saucy consistency.*)
- Sprinkle in crumbled feta.
- Create small "wells" in the pan for the eggs and gently crack the eggs into the divots.
- Cover and cook eggs until the whites cook through and the yolks are just set (approximately 5 minutes). Do not over cook the yolks! (*If the whites are undercooked, use a spoon to baste the egg whites with the sauce. Careful not to disturb the yolk.*)
- Sprinkle with the parsley, scallions or cilantro.
- Serve with crusty bread or pita to scoop up all the yummy sauce and runny yolk!
* If dairy free, omit cheese. Would also be delicious with goat cheese or dairy free cashew cheese.