Thanks to fellow Seattle food blogger, Sarah Randall over at Cook Can Read, I discovered a new recipe yesterday. Shakshuka. Sarah’s post about one of her favorite weeknight dinners was so enticing I just had to try it myself.
If you’ve never heard of it before, Shakshuka is a common egg dish served in Tunisia, Libya, Morocco and Israel. While it is often associated with breakfast (think North African Huevos Rancheros), Israelis like to eat Shakshuka as an evening meal, especially during the winter.
And, that’s what we did last night. Wow – I really love this dish! Eggs are gently poached in a spicy tomato sauce and then topped with parsley and feta just before serving. It’s an inexpensive, flavorful, healthy, protein-packed dinner that is easy to make and easy to clean up because everything cooks in one pan.
Shakshuka is traditionally served with pita to soak up the sauce. Last night I also served it with couscous and grilled sausages, because Marvin was feeling a bit skeptical about eating eggs for dinner. I have to say the couscous soaked up the sauce beautifully and I would definitely recommend serving Shakshuka with couscous if you want to make the meal a little more substantial.
Give this wonderful recipe a try. It’s adapted from Smitten Kitchen. And be sure to check out Sarah’s version, too!
|Shakshuka – שקשוקה شكشوكة||
- ¼ cup olive oil
- 2 or 3 jalapeño peppers, seeded and finely chopped
- 1 small onion, chopped
- 5 cloves garlic, finely chopped
- 1 Tbsp. paprika
- 2 tsp. cumin
- 1 -28 oz. can whole, peeled San Marzano tomatoes (undrained)
- ½ cup water
- 4 to 6 eggs (depending on how many people you are serving)
- 4 oz. feta, cubed
- 3 Tbsp. chopped flat leaf parsley
- Heat oil in a 12″ sauté pan over medium high heat.
- Add onions and jalapeños and cook, stirring occasionally, until the onions are soft, about 5 minutes.
- Add the garlic, paprika, and cumin. Continue cooking, stirring frequently, for a few minutes more until the garlic is soft and fragrant.
- Pour the tomatoes and their sauce into a bowl and crush up the tomatoes with your hands or a spoon.
- Add the tomatoes and water to the onions and bring to a simmer.
- Season with salt to taste.
- Crack the eggs over the sauce, distributing them evenly. Be careful not to break the yolks. Cover the pan and cook until the whites are cooked and the yolks are set (but not hard) about 5 minutes.
- Sprinkle the feta and parsley over the top of the Shakshuka and serve straight from the pan into bowls or on plates.
- Serve with pita, tortillas, bread or couscous.