Shakshuka: (n.) SHOCK-SHOO-(KUH)
Okay everyone, this is an important post. This is my favorite dish to cook for friends, gatherings, weeknight dinners, weekend breakfasts, every day and any day.
Shakshuka is an Israeli dish that I had many times in Philadelphia (shout out to Cafe Ole in Old City Philadelphia!). Israeli’s know what they’re doing, because Shakshuka is indeed the actual breakfast of champions.
It’s very hearty, healthy, made for all diet types, and you can eat it for any meal. I cook it for dinner often, because it’s so rich and filling.
I’ve made this dish for many friends + family members, and everyone always wants the recipe – I’m feeling kind today so I decided to share it with you all. Feel lucky. …. …And thank me later.
PREP TIME: 10 minutes COOK TIME: 45 mins
1 Can diced tomatoes, 1 Can stewed tomatoes
2 Red Bell Peppers
1 Yellow Onion
1-2 cloves Garlic
Spices: 1 tsp Cumin, 1 tsp Paprika, 1/2 tsp Cayenne Pepper
Bread to serve
PREP: Cut garlic, and dice the onion and red peppers very finely. Seriously, chop up small.
- Heat a large pan or skillet with a tsp of olive oil. When the pan is hot, add garlic and onions.
- Let the onions and garlic cook for 6-7 minutes, stirring. You want the onions to sweat out and become transparent.
- Add your diced red peppers, and do the same thing: Let sit for 6-7 minutes while stirring. Let those veggies sweat.
- Add both cans of diced and stewed tomatoes into the mix. The stewed tomatoes you’ll need to chop up, but not too much – they’re good in the dish when they’re chunky.
- Add spices: Cumin, Paprika, and Cayenne Pepper. Go easy on the Cayenne Pepper or eliminate it if you can’t do spicy things.
- Let all of this sit for a good 30 minutes. The longer the better. Stir occasionally but let it all really marinade together. —–> In the meantime, preheat oven to 375 degrees.
- Towards the end of that 30 minutes, add a couple dashes of sugar. SUGAR IS MY SECRET INGREDIENT. I know, sounds crazy – but the sugar actually dims down the acidity from the tomatoes, giving it a more hearty taste.
- Add spinach in at the end, and stir. The spinach will cook in seconds.
- When you feel your shakshuka tastes to your liking, create little dents for the eggs, and prepare to throw in the oven.
- Crack 2-3 eggs right in their respective areas, and sprinkle the feta cheese on top. Add cilantro, parsely or other herbs if ya have it!
- Throw in the oven and cook for around 7 minutes or until eggs look cooked through (but not too much, don’t harden the yolk!).
- Serve with fresh bread, or tortillas.