I’ve been meaning to try cooking Shakshuka ever since I saw it on Smitten Kitchen – and a few weeks ago, when I placed an order for groceries while almost falling asleep, thus ending up purchasing 36 instead of 6 eggs, I decided it was time to try this egg-heavy dish. Of Tunisian origin, this dish consists of poaching eggs in a fiery tomato sauce, often loaded with a lot of spices. Though it seemed like a perfect dish to bring for a potluck brunch, a friend and I decided to cook it for dinner. As you might notice from the recipe, I threw in some predominantly Indian spices as well (such as garam masala) – the yolks turned out nice and runny, and paired with spiciness of the sauce, the saltiness of the feta and the freshness of the parsley atop freshly baked and toasted bread, this turned out to be quite the filling and delicious meal. It’s also an excellent post-workout snack, as it has a lot of protein and not much fat (except from the feta).
Serves 3-4. Recipe adapted from Smitten Kitchen
- 2-3 tablespoons olive oil
- 1 jalapeño, stemmed, seeded, and finely chopped
- 1 yellow onion, chopped
- 2 cloves garlic, crushed then sliced
- 2 teaspoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground clove
- 1 28-ounce can whole peeled tomatoes, undrained
- Kosher salt, to taste
- 5 eggs
- 1/2 cup feta cheese, crumbled
- 1/2 cup cilantro, chopped
- 2-3 tablespoons green onions, chopped
- Warm pitas or toasted bread, for serving
- Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes.
- Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
- Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
- Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.