Shakshuka is a popular Middle Eastern dish of eggs baked in a spicy tomato sauce that can be served any time of day. Here is the recipe. Extra spicy for us, please!
Shakshuka (also spelled "Shakshouka"), is one of those dishes that may look complicated, but in actuality is incredibly easy to make. It is so simple, in fact, that I had been making a version of this YEARS ago before I even heard of the name Shakshuka. This was back when I began learning more about cooking and food, experimenting in the kitchen. I enjoyed making spicy sauces and decided to toss a few eggs in with it to poach them. Saucy Eggs! So good! A fun creation! I didn't have a name for that dish, but when I came across this particular dish, I couldn't believe it.
Such a great recipe! Not all that different from what I used to make. Cool!
I've seen this, or dishes like it, go by other names - "Eggs in Purgatory" or "Eggs in Hell". Both of those sound appropriate, depending on how spicy you want your sauce. Shakshouka originated in Africa, but became hugely popular in the Middle East, particularly Israel.
It looks more like a breakfast recipe, but it can be served any time of day. Brunch would be nice, perhaps with a Blood Mary or a sip of champagne, fun lunch, spicy dinner. You can make the sauce ahead of time to enjoy it as a quick meal. I like to simmer my sauce a good 30 minutes to let the flavors really develop. You don't have to simmer that long, though I recommend it. Savor the flavor.
To break it down, all you need to do is cook down some onion, peppers, garlic and tomatoes with paprika, cumin and a bit of salt and pepper. The heat will depend on your peppers of choice. I've made this with jalapeno peppers and enjoyed the nice heat of those, but I've also made this with a mix of peppers, including a ghost pepper tossed in for Mike-Level-Heat, and YES!! Bring on the heat, baby! So please, cook to your own preferred heat levels.
Crack the eggs into the sauce (best to make small indentations for this) and bake the whole thing until the eggs set. When it's done, sprinkle on some herbs and feta cheese and serve it up with crusty bread. Crusty bread is a MUST so you can scoop up all that wonderful sauce from the pan.
I hope you enjoy it!
Patty's Perspective: Most people might nott think of a red sauce like this being served with eggs, but this really works and it has become of my new favorites. I will be requesting Mike make this more often!
Shakshuka (Eggs Poached in Spicy Tomato Sauce) – Recipe
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1-2 spicy peppers, chopped – Use a couple jalapenos or spicy red peppers
- 3 cloves garlic, chopped
- 1 28-ounce can whole tomatoes – or equivalent of fresh tomatoes, chopped
- 1 tablespoon smoked paprika
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 3 tablespoons chopped cilantro
- 6 eggs
- Crumbled feta cheese for topping
- Heat a 10-inch skillet to medium heat and add olive oil.
- Add onion and peppers. Cook them down 6-7 minutes, until they are nicely browned and beginning to caramelize.
- Add garlic and cook another minute.
- Add tomatoes and break apart with a wooden spoon.
- Add paprika, cumin and salt and pepper. Stir and cook 10 minutes or up to 30 minutes to let the flavors develop nicely.
- Stir in 2 tablespoons of the chopped cilantro. Reduce heat to a low simmer.
- With a small spoon, form 6 small indentations for the eggs. Crack the eggs into the indentations. Spoon a bit of the sauce over the egg whites to help them set and cover.
- Simmer, covered, about 10 minutes, or until the eggs whites have set.
- Remove from heat and let sit a couple more minutes for the yolks to set to your preference.
- Top with remaining cilantro and crumbled feta cheese. Serve with crusty bread.