Thank you to Safest Choice Eggs for sponsoring this post.
If you’ve never tried shakshuka before, you’re in for a treat. It’s a deeply flavored dish that’s surprisingly simple to make. A staple of the table in many North African countries as well as in Israel, the dish is made by simmering onions, peppers, and spices, and then cracking a handful of eggs into the mix and cooking them until they’re firm on the outside, but still yolky and soft within. Consider it Tunisia’s answer to huevos rancheros.
Unlike huevos, shakshuka, while flavor-packed, packs little heat, so you can comfortably serve it to spicy-averse kids. If you are concerned about serving your kids eggs that aren’t cooked through, you can make this using pasteurized eggs such as Safest Choice.
Shakshuka is a no-brainer for brunch, but works just as well for a weeknight supper. You can riff on the basic recipe by adding in chick peas or even crumbled sausage. Be sure to serve it with warm pita bread, since you’ll want to mop up every bit of those savory pan juices.
Shakshuka: Eggs Poached in Spiced Tomato Sauce
The eggs in this North African and Israeli specialty are gently poached in a flavorful tomato sauce. It makes a terrific brunch dish, but also works for lunch or a light supper. The tomato sauce can be made ahead of time and refrigerated, making little work when it comes time to pull the whole dish together. You may want to add a little more water when it comes time to reheat the sauce.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 2 large cloves garlic, minced
- 3/4 teaspoon ground cumin
- 1 1/2 teaspoons paprika
- 1/4 teaspoon cayenne
- One 28-ounce can chopped tomatoes
- 1/2 cup water
- 1 teaspoon salt
- Freshly ground black pepper
- 2 cups roughly chopped Swiss chard leaves
- 6 eggs
- 1/3 cup crumbled feta or goat cheese
- 1/4 cup roughly chopped cilantro
- Warm pita bread or other favorite bread for serving
Instructions
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Heat a 12-inch skillet over medium heat. Add the olive oil and swirl in the pan. Add the onion and bell pepper and saute until tender, stirring regularly, about 12 minutes. Add the garlic and saute 2 minutes. Add the cumin, paprika, cayenne, tomatoes, water, salt, and a few generous grinds of black pepper and stir well. Adjust the heat so the sauce simmers and cook for 10 minutes. Stir in the chard and cook until tender, 2 minutes. If that sauce appears really thick, add a little more water and stir.
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Make 6 little wells in the tomato sauce and crack and egg in each, spacing them evenly in the pan. Add a pinch of salt to the top of each egg. Cover with a lid or piece of aluminum foil and simmer the eggs in the sauce until the whites are firm but the yolk still soft, 8 to 10 minutes. Check periodically since cooking time can vary.
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Sprinkle the cheese and cilantro over the top of the eggs and serve immediately with bread for scooping up the goodies.
Comments
11.25.2013 at9:50 AM #
erin @ yummy supper
Katie, yes!
I want that Shakshuka for breakfast right now! I’m into baking eggs, but never thought to do in a spicy tomato sauce. Where has Shakshuka been all my life?
I hope you and your family have a great Thanksgiving,
xoxoxo
E
11.25.2013 at9:50 AM #
katiemorford
I know…it only recently came across my radar and now it seems I’m seeing it everywhere. Happy thanskgiving to you too!
11.25.2013 at12:11 PM #
Kate
Katie, this looks so delicious. I’m thinking after all my pumpkin pie is gone, maybe I’ll make this for breakfast!
11.25.2013 at12:11 PM #
katiemorford
Holiday To Do List: 1) finish pumpkin pie 2) make Shakshuka
Sounds perfect.
11.26.2013 at5:52 PM #
spring utting
This is one of my favorite quick meals! I like it with beans too!
11.26.2013 at5:52 PM #
katiemorford
Why am I not surprised that you are way ahead of me on this Shakshuka business?
11.26.2013 at10:09 PM #
Kasey
I love shakshuka (almost as much as I love saying shakshuka). The perfect (nutritious) way to start the day.
11.26.2013 at10:09 PM #
katiemorford
Yes … Super nutritious, especially with some chard or other leafies melted in there.
11.27.2013 at7:42 AM #
HeatherChristo
I still can’t say it right- but I could certainly eat this! Looks completely amazing!
12.02.2013 at8:43 PM #
Sarah
This is one of my favorite dishes on the planet, and your version of it is gorgeous. I’m thinking, New Year’s day feats, or the breakfast after Christmas.
12.02.2013 at11:25 PM #
Lisa [With Style & Grace]
This is my kind of breakfast!
12.17.2013 at11:06 AM #
Aida Mollenkamp
I adore shakshuka! Though Italians call it “eggs in purgatory.”
06.14.2016 at9:51 PM #
Carol
Wow — I’ve been making an ‘almost twin’ of this for quite some time!!
I didn’t know my recipe had a ‘NAME’ …….
My choice of cheese has always been – ‘open-the-fridge-and-pick-one’…..
06.14.2016 at9:51 PM #
katiemorford
I’m all for that approach to cooking too, Carol. This recipe is definitely one that can be tinkered with and it’s always still delicious.
06.15.2016 at8:42 AM #
Yolanda
This looks yummy! Can you scramble the eggs instead of poach?
06.15.2016 at8:42 AM #
katiemorford
I would imagine you could softly scramble the eggs and then add them to the finished sauce.
03.20.2022 at12:12 AM #
Kristin
Katie,
I’m planning to make your shakshuka this week! I first tasted it in Israel and I’ve been craving it ever since. I also finally seasoned my cast iron skillet (there’s a first time for everything) and have purchased my ingredients. Wish me luck!
xxoo Your South Bay sis, Kristin
03.20.2022 at12:12 AM #
katiemorford
I hope you love it as much as we do!