Shakshuka is a traditional Tunisian breakfast, but we usually enjoy this simple dish of eggs poached in a spicy tomato sauce as a late supper.
It's a quick, flavourful, and satisfying meal, especially after a long day. Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread. This recipe is especially tasty served on toasted Bloody Mary Bread.
- 3 tablespoons olive oil
- 1 small yellow onion, chopped
- 1 teaspoon freshly ground cumin
- 1/4 teaspoon hot Hungarian paprika
- 2 jalapeños, finely chopped
- 1/2 red pepper, finely chopped
- 3 cloves garlic, finely minced
- zest of half an orange
- 1 1/2 cups tomato sauce
- 4 large eggs
- 1/2 cup feta cheese, crumbled
- A few sprigs fresh oregano
Heat the olive oil in a large cast iron skillet over medium heat. Add onions, cumin, and paprika and and sautee, stirring occasionally for 3-4 minutes. Add jalapenos, pepper, and garlic and cook, stirring frequently, for another 3-4minutes. Just until onions are lightly browned.
Add the tomato sauce and the orange zest, stir to incorporate. If you have homemade tomato on hand, all the better, but I usually end up grabbing a can from the pantry for the sake of convenience.
Simmer the mixture, stirring occasionally, for about 10-12 minutes. It will thicken slightly.
Crack the eggs and drop them onto the simmering sauce. Cover the skillet and cook until yolks are set. For runny yolks, it will take about 5 minutes. If you like your yolks medium hard, cook for another 2 minutes or so. Finally, crumble the feta over the eggs and scatter with some fresh oregano.