Shakshouka

Shakshouka is a beautiful amalgamation of Maghrebi flavors. Tomatoes, onions, bell peppers, cumin, cayenne, all stewed together and then baked with eggs! Just yum!

You can find a delicious shakshouka throughout the Middle East and Israel. And depending where you are, each country will heatedly argue that shakshouka was invented there. However, for all intents and purposes, it is widely believed that it originated in Northwestern Africa and traveled to new countries with the Ottoman empire. How cool is that? I find food history absolutely fascinating. So much of modern cuisine is based on trade routes and the cultivation of non native species. I couldn’t imagine Indian cuisine without potatoes, tomatoes, or chili peppers. Or Italian food without pasta or tomatoes, for that matter. It’s truly incredible to learn about how conquests and colonization, with all of their evils (which there are too many to count) also left behind this silver lining.

This dish is so incredibly easy to make that no quick fixes or hacks are needed. It’s absolutely delicious, and again, so easy to make, fairly fast, and never ceases to impress. The flavors are earthy, warm, complex, and so satiating. There are so many great things about this recipe, from the flavor to the ease, but one of my favorites is that it’s easily scalable – which isn’t always the easiest of tasks. Meaning, you can scale the recipe down for 1 egg or up for 20 eggs, assuming that you have a skillet large enough for 20 eggs. And if you do, we should be friends because that’s just fucking fabulous. But the point being, scaling this recipe is easy and doesn’t require figuring out how to quarter a peppercorn.

Normally, I’m not a huge fan of sweet breakfast dishes, they tend to just be too sickening for me. But a savory and hearty dish like shakshouka or shirred eggs, I can do any day of the week.

Love a good breakfast? Try these:

Shakshouka

Course: BreakfastCuisine: YemeniDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 3 tbsp olive oil

• 1 onion, sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 5 cloves garlic, minced

• 2 tsp cumin, ground

• 2 tsp paprika

• 1 tsp cayenne, ground

• 28 can can, whole plum tomatoes, with juice, chopped coarsely

• Salt, to taste

• Black pepper, to taste

• 5 oz crumbled feta

• 6 eggs

• 1 cup cilantro, chopped

Equipment/Specialty Items

• Cumin SeedsCumin Seeds

Directions

• Preheat oven to 365 degrees.
• In a large skillet, heat oil over medium-low heat.
• Add in onions and bell peppers, saute till soft. Approximately 15 minutes.
• Add in garlic and saute for 1 minute.
• Add in cumin, paprika, and cayenne. Saute for 1 minute.
• Add in tomatoes and cook until the sauce thickens, approximately 5-10 minutes.
• Stir in feta.
• Gently break eggs into the skillet.
• Season with salt and pepper.
• Transfer the skillet to the oven and bake until the eggs are set. Approximately 7 minutes. (You want them to be just set because they will continue to cook even out of the oven.)
• Sprinkle cilantro over eggs and serve hot.

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