Shakshuka
Shakshuka is a Mid-Eastern tomato stew with poached eggs. It is a fabulous fall dinner or brunch.
This dish is easy to make and quite impressive to guests. Make it for you next dinner party; there is plenty of hands-off time to do other things.
Shakshuka, adapted from smitten kitchen
Ingredients
- 1/4 cup olive oil
- 3 jalapeños, stemmed, seeded, and finely chopped
- 1 small yellow onion, chopped
- 5 cloves garlic, crushed then sliced
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- 1 28-ounce can diced tomatoes
- Kosher salt, to taste
- 6 eggs
- 1/2 cup feta cheese, crumbled
- 1 tablespoon chopped flat-leaf parsley
- Warm pitas, for serving
Directions
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Heat oil in a 12-inch skillet over medium-high heat. Add peppers 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.
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Add 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 and pepper.
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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.
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tatiananana reblogged this from chippedbowl and added:
omg I love shakshuka!
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This was featured in #Food
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