Time: 50 min.
Complexity: easily
Servings: 8

Shakshuka is a Jewish dish that's perfect for breakfast. It's delicious, filling, and provides long-lasting energy. Shakshuka's base is a vegetable sauce with tomatoes, onions, and spices, which imbue it with a deep, savory flavor, as if it's been simmering for hours. The sauce is cooked in a wide skillet, then wells are made in it for the eggs to crack into. Fry until the whites are set, and top with crumbled feta, whose slightly tart flavor perfectly complements the rich tomato flavor. Serve with fresh, crusty bread and enjoy.

Ingredients:

• 8 large eggs
• 1 cup crumbled feta
• 4 - 5 tbsp olive oil + extra for drizzling
• 1.5 medium onions, chopped
• 4 - 5 cloves garlic, crushed
• 1.5 tbsp. l. ground cumin
• 1.5 tsp harissa + more to taste
• 0.5 tsp smoked paprika
• A pinch of red pepper flakes
• 1.5 tbsp tomato paste
• 1.5 cans (800g each) of canned chopped tomatoes
• 1.5 tsp sugar
• A handful of chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, pureed tomatoes, feta cheese, harissa sauce, cumin, red pepper flakes, paprika

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Preparation:

Step 1
• Heat the olive oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until the onion is soft and translucent, 5-7 minutes. Add the garlic, cumin, harissa, smoked paprika, red pepper flakes, another generous pinch of salt, and some freshly ground black pepper. Cook until fragrant, another 2 minutes. Add the tomato paste, then the chopped tomatoes and sugar, and simmer over low heat until the sauce thickens slightly, another 10 minutes. Taste the sauce and adjust the salt if needed.
Step 2
• Make 8 small wells in the sauce and crack the eggs into them. Cook over low heat until the whites are set but the yolks are still runny, about 10 minutes. You can either baste the eggs with the sauce while cooking, or just leave them as is. Remove from heat, drizzle with olive oil, and season with salt and pepper to taste. Sprinkle with feta and parsley. Serve sliced. fresh bread.

Votes: 2

Author of the recipe - Molly Yeh is an American blogger and cookbook author.