Recipe: Shakshuka

I posted a picture of the shakshuka dish I made a couple of weeks ago and quite a few people have been asking for the recipe, so here it is!

Shakshuka, while sounding like something you’re supposed to respond ‘bless you’ to, is actually a middle-easter dish of poached eggs on spicy tomato sauce. It’s quick becoming one of my go-to dish since its easy to make and can be customized according to the ingredients I have in the pantry. It’s also super versatile — the eggs make it a great brunch dish, but it’s substantial enough to be a dinner dish as well. I usually pair mine up with garlic bread, but it’s also delicious with pita bread, steamed white rice, or on its own.

Keep reading for the full shakshuka recipe (and bonus garlic bread recipe)!

What you need for the shakshuka:

• 1 small yellow onion, chopped
• 1 large carrot stalk, chopped (note: Traditional recipe doesn’t call for this, but I always look for opportunity to sneak in extra veggies. You can also add peppers to the recipe)
• 4 cloves garlic
• 1/2 tbsp paprika
• 1/2 tsp turkish cumin
• 1 jalapeño pepper, seeded and chopped (or you can replace this with 1/2 tsp powdered cayenne pepper)
• 1 28-ounce can whole peeled tomatoes
• 1/2 cup water
• 6 large eggs
• olive oil, for sautéing
• salt and pepper, to taste
• 1/2 cup feta cheese
• 1/2 tbsp chopped flat leaf parsley

What you need for the garlic bread:

• 1 garlic clove, finely chopped
• 3 tbsp butter, softened
• 3 tsp vanilla
• 1/2 tbsp mixed italian seasoning
• salt and pepper, to taste
• 6 slices of bread, preferably italian

Directions:

Heat olive oil on a large skillet over medium-high heat.

Sauté chopped onions and carrots until the onions are translucent, about 5 minutes. Add garlic, paprika, turkish cumin, and sauté for 2 more minutes.

Tear the tomatoes and add to the mixture (you can do this directly over the pan to avoid the mess). Add the rest of the juices from the canned tomatoes, as well as the water, into the mixture as well. Reduce heat to medium and simmer, while stirring occasionally, about 10-15 minutes.

Crack eggs individually and try to distribute them evenly as seen in the picture. Cover the pan and cook until the whites are cooked and the yolk are just set (you’ll know when the egg is no longer translucent). Baste the egg with the surrounding sauce, careful not to disturb the yolk.
Personally I like my egg yolks a bit on the runny side, but my husband likes his firm. So I’ll cook the eggs no longer than 5 minute, take some out for myself, and let the rest sit in the heat a bit longer.

For the garlic bread:

Heat oven to 375°F.

After you’ve finally chopped the garlic, use the flat of the knife to firmly but gently “squish” them into a paste.

In a small bowl, mix the garlic paste and butter together.

With a butter knife, spread the mixture on to the bread slices. Sprinkle Italian seasoning, salt and pepper.

Bake for 5-10 minutes, or until bread is crispy and brown on the edges.