Hey, What’s Cookin’?
Shakshuka (shack-shoe’-kah) is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg. The dish has existed in Mediterranean cultures for centuries, although many countries and cultures claim it as their own. Across the world people enjoy it as dinner, but in Israel it’s THE way to start your day! It’s delicious no matter what time of day you choose to serve it. However, if you are having it for dinner, I recommend serving it with mashed cauliflower to soak up all those spicy tomato juices.
Shakshuka comes in many versions. Today’s recipe includes feta cheese, which adds a note of tangy creaminess to the dish.
Adapted from: a recipe by Melissa Clark for the NYT
- 3 tbs extra virgin olive oil
- 1 large onion; halved from stem to root and and sliced into thin wedges
- 1 large red bell pepper; seeded and thinly sliced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 tsp ground cayenne (more or less, to your taste)
- 1 28-oz can whole plum tomatoes with their juices; coarsely chopped
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 5 oz feta cheese, crumbled (about 1-1/4 cups)
- 6 large eggs
- chopped cilantro or parsley, for serving
- hot sauce, for serving (optional)
Heat oven to 375° F.
Heat oil over medium-low in a large, oven-proof skillet . Add onion and bell pepper. Cook slowly until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 more minute.
Pour in tomatoes and season with salt and pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
Crack eggs into skillet over tomatoes; season eggs lightly with salt and pepper. Transfer skillet to oven and bake, uncovered, until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro or parsley and serve with hot sauce.
Notes: Need more veggies? Roasted asparagus would complement this dish very well.
Photograph via Hartford Courant