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I'm Beth, a vertically-challenged photographer, stylist, recipe developer and explorer. Welcome to my blog!

Shakshuka

Shakshuka

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.

eggs poached in spicy tomato sauce

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. 

shakshuka-eggs baked  in spicy tomato sauce

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. 

Enjoy!

 

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