Shakshuka is a dish I’ve had a lot but many people have never heard of— it’s an Israeli dish of eggs poached in a spicy tomato sauce. What could be bad about that? It’s easy to make and has dynamic flavors, making it a great weeknight dinner dish. You probably have most of the ingredients in your house already, too. Here’s how it goes:
Recipe adapted from Smitten Kitchen
- 1/4 cup olive oil
- 1-2 jalapenos, finely chopped (seeded if you don’t want a big kick)
- 1 medium yellow onion, chopped
- 5-6 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tbsp. paprika
- 1 28 oz. can whole peeled tomatoes, undrained
- Kosher salt, and pepper, to taste
- 5-6 eggs
- 1/2 c. Feta cheese for garnish (optional)
- 1 tbsp. chopped flat leaf parsley
- Warm pitas, for serving
Start by heating the oil in a 12-inch skillet over medium heat. Add pepper and onions and cook until soft, about 5-6 minutes. Add garlic, cumin, and paprika and cook, stirring frequently, until garlic is soft and fragrant, another 1-2 minutes more.
Put whole can of tomatoes, including juices, into a bowl and crush by hand. Add crushed tomatoes, their liquid, and 1/2 cup water to the skillet. Reduce heat to medium and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Season with salt and pepper to taste.
Make some small wells in the sauce and crack eggs directly into the sauce, so that they are evenly distributed across the surface.
Cover pan and cook until yolks are just set, about 4-6 minutes. Use a spoon to baste the whites of the eggs with the tomato mixture, being sure not to disturb the yolk. Sprinkle dish with chopped parsley.
If desired, sprinkle with feta cheese. Serve with warm pitas to dip in the yolk!
We also served ours with babaganoush and I whipped up some curried chickpeas.
Our friend Brett just returned from a trip to Israel and said that this shakshuka was just as good as what he had during his travels— a solid confirmation that this a great recipe. As they say in Israel— B’tei Avon!