Shakshuka: Expat food at its best!
It’s a dish of eggs poached in a sauce of fresh tomatoes, chili peppers, and onions, often spiced with cumin. So pretty and so fragrant! Watch’em mop their sauce with pita or crusty bread! It’s in my Whole Foods Cookbook!
Shakshuka has been around for ever; who knows why it has recently become so popular all over the world?
Although the most common version is tomato-based, you can make shakshuka in many exciting ways, including without tomatoes.
You want eggs with creamy to runny texture.
So make sure they go in toward the end of cooking, or you will end up with an uninspired hard-boiled texture.
Scroll down for variations!
Starting with very basic shakshuka, then taking places.
- 1/4 cup olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 large beefsteak tomatoes, or 12 plum tomatoes, diced small
- 1-2 jalapeño peppers, minced
- 2 tablespoons paprika
- 2-3 tablespoons ground cumin
- Salt and pepper to taste
- 8 eggs
Heat the oil in a large skillet with sides.
Add the onion and garlic and saute until fragrant. Add the tomatoes, jalapenos and spices, and cook covered on a gentle flame for about 20 minutes.
Make a little well in the mixture, and with the space you just made, put in one egg. Repeat with all other eggs. Cover again and cook a few more more minutes, until they are barely set.
Divide the Shakshuka among 4 plates, and be sure to use up all the sauce. Serve hot, alone or with a good whole-grain bread, or on a bed of cooked (canned OK) white beans.
You can jazz up up your Shakshuka, as I do, in many exciting and delicious ways:
- Play with your seasonings. Curry, Herbes de Provence, Rosemary, Thyme, Basil. Short selection please.
- Throw in some chopped parsley, cilantro, dill, etc....
- Throw in some capers and olives. In this case skip the salt
- Make a green Shakshuka: throw in some chopped spinach, swiss chard or kale leaves.
- Make a dairy Shakshuka, by adding cubed feta or shredded cheddar. In this case omit the salt.