Shakshuka - eggs in spicy tomato sauce

Discussion in 'Recipes' started by juanitacarlos, Apr 13, 2013.

  1. juanitacarlos

    juanitacarlos Member

    Dec 31, 2012
    One of my fave dishes - I usually have it for breakfast, but can be eaten anytime...recipe courtesy of smitten kitchen @


    Serves 4 to 6

    1/4 cup olive oil
    5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
    1 small yellow onion, chopped
    5 cloves garlic, crushed then sliced
    1 teaspoon ground cumin
    1 tablespoon paprika
    1 28-ounce can whole peeled tomatoes, undrained
    Kosher salt, to taste
    6 eggs
    1/2 cup feta cheese, crumbled
    1 tablespoon chopped flat-leaf parsley
    Warm pitas, for serving

    Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

    Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

    Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
  2. kiran

    kiran Member

    Aug 9, 2012
    The only catch is the canned tomato. Tomato has some serotonin, and the stuff from the can will probably leach into the tomato.
  3. Kelly

    Kelly Member

    Jan 9, 2013
    I love this dish. It's been a couple years since I made it, thanks for the reminder!