Shakshuka is at the top of the list of my favorite egg dishes. I will shamelessly admit I indulge in this dish at least one morning a week. It’s deliciously spicy and filling, especially for those chilly days. It’s originally a North African dish (or more specifically Tunisian), and has quickly become a popular Middle Eastern meal. While there are many variations of shakshuka, a traditional shakshuka recipe is basically eggs poached in a spiced tomato and green pepper stew with onions and garlic.
north-african styled shakshuka
- two tablespoons of extra-virgin olive oil
- one onion, chopped
- one green pepper, chopped
- one garlic clove, minced
- one teaspoon of sea salt
- one teaspoon of ground coriander
- one teaspoon of paprika
- half a teaspoon of ground cumin
- half a teaspoon of pepper
- a pinch of red chili flakes
- four ripe tomatoes, chopped
- half a cup of tomato sauce (or passata)
- one heaped cup of fresh spinach
- three to four large eggs
- one quarter of a cup of fresh parsley, chopped
Heat the olive oil in a large cast iron pan on medium heat. Add the onions, green peppers, spinach, garlic, and the spices. Cook, stirring frequently, until the vegetables have softened, about ten minutes.
Add the chopped tomatoes and the tomato sauce. Bring it to a simmer, until the tomato mixture begins to reduce.
Using a wooden spoon, make three to four (depending on how many eggs you'll use) indentations in the tomato mixture, making sure the indentations are spaced out. Gently crack an egg into each indention.
Reduce the heat, cover the pan, and cook on low until the egg whites are set.
Uncover and add the fresh parsley. Serve with warm pita or your choice of crusty bread.