By: Devon Kroesche, Media Intern and RD to Be
Eggs for dinner? Count me in! Shakshuka is a Mediterranean dish, tracing its origins back to North Africa. A common savory breakfast in countries like Israel, shakshuka is a warmcomfort dish that can be eaten at any time of day.
There are many variations of this recipe, but the base consists of a tomato sauce flavored with garlic, onions, cumin, cayenne pepper and paprika, with eggs dropped in and poached in the sauce.
Grab a loaf of freshly baked bread and use it to scoop and soak up the delicious dish, and travel across the country from the comfort of your own kitchen!
What You’ll Need
loaf of fresh baked bread (not sliced, you’ll want to rip off pieces to scoop up the shakshuka)
28oz can whole peeled tomatoes
1/2 6oz can tomato paste
1/4 cup extra virgin olive oil
4 large eggs
1 onion, diced finely
1 bell pepper, diced
3 jalapeño peppers, seeded and sliced thinly
4 cloves garlic, peeled and chopped finely
1 tsp paprika
1 tsp cumin
1/4 tsp chili powder
1/3 cup tahini
1 cup feta cheese, crumbled
optional: small bunch chopped fresh cilantro
What to Do:
- Heat olive oil in cast iron skillet on low to medium heat. Add chopped onions, bell pepper, and jalapeño peppers. Cook for 5 minutes.
- Add garlic, cumin, paprika, and chili powder. Cook 1-2 minutes.
- Add peeled tomatoes (including liquid) and tomato paste. Using a large spoon, slowly break apart peeled tomatoes until only small chunks remain. Bring to a simmer.
- Form 4 wells in your sauce, adding one egg to each well. Cover your skillet and cook for 5-6 minutes, or until whites are cooked but yolk is still runny.
- In a bowl, warm tahini until it is a runny liquid texture. Remove skillet from heat and drizzle tahini over your dish and top with feta. Add cilantro if desired.
- Scoop eggs and some extra sauce into individual bowls, and eat by tearing pieces of bread and scooping it up (no utensils required). Serves 2.