Shakshoukah

Shakshoukah is a dish that originated in North Africa and is enjoyed throughout the region as well as many other parts of the world. The word means “a mixture” in Arabic, but the simple one-pot meal is so much more. Shakshuka consists of eggs gently poached in a spiced tomato and pepper sauce and is equally delicious served at breakfast, lunch, or dinner. I learned about shakshoukah from my friends at PK Deli & Bakery, who serve it for breakfast and, while theirs is an exquisite breakfast entreé, mine doesn’t even come close in flavor, but it sure does look pretty! 😍

📸: Macro 100mm 2.8 L

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 teaspoons smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 (14-ounce) can whole peeled tomatoes
Salt, to taste
Freshly ground black pepper, to taste
4 large eggs
1/4 cup crumbled feta cheese
1/4 cup fresh parsley
Fresh rosemary for garnish

For large meals, you’ll need a medium Dutch oven or braiser. I cook these for myself most of the time, so I only prepare my own dish in a small cast iron personal skillet, but really, these directions all apply nonetheless. Heat your olive oil. Once hot, add the onion and sauté until onions turn translucent; should be about 2 to 3 minutes. Add the bell pepper and sauté until beginning to turn soft, about 2 minutes. Add the garlic, paprika, cumin, and coriander. Stir and cook until fragrant, about 30 seconds.

At this point, add the tomatoes and their juices, crushing them with your hands as you add them to the pan. Stir well and season to taste with salt and pepper. Bring to a lively simmer, then reduce to medium-low heat. Simmer, stirring occasionally, until thickened and the tomatoes have broken down a bit, about 15 minutes. Make 6 evenly spaced indentions (or just a single one for a personal skillet) in the mixture just big enough to nestle the eggs. Then crack an egg into each indentation, cover the pan and cook until the egg whites are set and the yolks reach your desired doneness. This will take between 5 minutes and 15 minutes, depending on your pan size, stove, and how you like your eggs. Remove from the heat and sprinkle the top with feta cheese then top with fresh parsley and garnish with rosemary.