Shakshuka

Dak · March 12, 2016

I recently found this recipe and love how easy and delicious it is. For all my fellow tomato aficionados, yet another reason to love tomatoes!

Shakshuka [Eggs Poached in Spicy Tomato Sauce]

Serves 4 to 6

1/4 cup olive oil
5 Anaheim chiles or 3 jalapenos, stemmed, seeded, and finely chopped
1 yellow onion, chopped
5 cloves garlic, minced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

http://smittenkitchen.com/blog/2010/04/shakshuka/

**coronabarb** · March 13, 2016

Looks delicious Dak! Another way to prepare my fresh hen eggs.

NarnianGarden · March 13, 2016

Oh yum, one of my staple foods. Easy to make, and very versatile. Almost any seasonal vegetable can be worked into this recipe.

Fast and cheap, not to mention tasty!!

Dak · March 14, 2016

I hope you like it, Barb! We had leftovers for lunch today, it was even better having sat for day.

@NarniaGarden, I hadn't thought yet of adding to it, but you're right all kinds of vegetables could be added, mushrooms, squash come to mind. I'd love to hear some variations?

NarnianGarden · March 14, 2016

I have used diced zucchini (squash), sweet peppers, kale leaves, also to make it more nutritious, added some chick peas (cooked of course)...

Dak · March 14, 2016

Mmmmm, great ideas, thanks.

Vespertino · March 14, 2016

I love Shakshuka!! Good call Dak!
I have another shakshuka variation from Ottolenghi, if you like saffron it's a very nice one to try:

http://www.theguardian.com/lifeandstyle/2012/feb/19/yotam-ottolenghi-breakfast-recipe-shakshuka

It works nicely with goat cheese too if you don't have any feta around.

Dak · March 15, 2016

That looks really good, Vespertini! I just may have to try that recipe this week, can't wait to have my own fresh tomatoes to cook with again.

Vespertino · March 16, 2016

The cumin and saffron go so well together with the peppers and tomatoes. It's a great dish if you're looking to low carb, but I must admit it goes nicely with a piece of crusty bread. If you don't have any fresh peppers, jarred ones work just fine.

heirloomtomaguy · March 17, 2016

Alright you talked me into cooking this on my day off. Sounds amazing!

Nematode · December 16, 2019

This is a staple here on heavy rotation.
To make it extra special, try your own paprika.
Jimmy nardello and corbaci make great paprika. Deseed and send them through the spice mill. Add a little salt for finer grind.
Oh waaayyy more mild paprika can go in this to pump up the flavor, more cumin too!
Sub cilantro for parsley if desired...

Goodloe · December 16, 2019

HOW did I miss this?? Dang, that sounds good!!

imp · December 17, 2019

It is a good dish.

GoDawgs · December 17, 2019

Last year Shakshuka was a fad thing on the tv cooking programs; Martha Stewart, some of the Food Channel chefs, etc. Even one of the travel programs. I really need to stop procrastinating and try this as I've got the feta in the reefer.

Thanks for posting this!

March 12, 2016	#1
Dak Tomatovillian™ Join Date: Mar 2009 Location: CA Posts: 494	Shakshuka I recently found this recipe and love how easy and delicious it is. For all my fellow tomato aficionados, yet another reason to love tomatoes! Shakshuka [Eggs Poached in Spicy Tomato Sauce] Serves 4 to 6 1/4 cup olive oil 5 Anaheim chiles or 3 jalapenos, stemmed, seeded, and finely chopped 1 yellow onion, chopped 5 cloves garlic, minced 1 teaspoon ground cumin 1 tablespoon paprika 1 28-ounce can whole peeled tomatoes, undrained Kosher salt, to taste 6 eggs 1/2 cup feta cheese, crumbled 1 tablespoon chopped flat-leaf parsley Warm pitas, for serving Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt. Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping. http://smittenkitchen.com/blog/2010/04/shakshuka/

March 13, 2016	#2
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Looks delicious Dak! Another way to prepare my fresh hen eggs. __________________ Corona~Barb Now an Oregon gal

March 17, 2016	#10
heirloomtomaguy Tomatovillian™ Join Date: May 2013 Location: glendora ca Posts: 2,560	Alright you talked me into cooking this on my day off. Sounds amazing! __________________ “Enter by the narrow gate; for wide is the gate and broad is the way that leads to destruction, and there are many who go in by it. Because narrow is the gate and difficult is the way which leads to life, and there are few who find it."

December 16, 2019	#12
Goodloe Tomatovillian™ Join Date: Jan 2018 Location: Steens, MS 8a Posts: 410	HOW did I miss this?? Dang, that sounds good!! __________________ ~Jon~ Downheah, Mississippi

December 17, 2019	#13
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	It is a good dish. __________________ I'm not a complete idiot, some parts are missing.

March 13, 2016	#3
NarnianGarden Tomatovillian™ Join Date: Jun 2013 Location: Finland, EU Posts: 2,550	Oh yum, one of my staple foods. Easy to make, and very versatile. Almost any seasonal vegetable can be worked into this recipe. Fast and cheap, not to mention tasty!!

March 14, 2016	#4
Dak Tomatovillian™ Join Date: Mar 2009 Location: CA Posts: 494	I hope you like it, Barb! We had leftovers for lunch today, it was even better having sat for day. @NarniaGarden, I hadn't thought yet of adding to it, but you're right all kinds of vegetables could be added, mushrooms, squash come to mind. I'd love to hear some variations?

March 14, 2016	#7
Vespertino Tomatovillian™ Join Date: Apr 2013 Location: Southlake, TX Posts: 743	I love Shakshuka!! Good call Dak! I have another shakshuka variation from Ottolenghi, if you like saffron it's a very nice one to try: http://www.theguardian.com/lifeandstyle/2012/feb/19/yotam-ottolenghi-breakfast-recipe-shakshuka It works nicely with goat cheese too if you don't have any feta around.

March 15, 2016	#8
Dak Tomatovillian™ Join Date: Mar 2009 Location: CA Posts: 494	That looks really good, Vespertini! I just may have to try that recipe this week, can't wait to have my own fresh tomatoes to cook with again.

March 16, 2016	#9
Vespertino Tomatovillian™ Join Date: Apr 2013 Location: Southlake, TX Posts: 743	The cumin and saffron go so well together with the peppers and tomatoes. It's a great dish if you're looking to low carb, but I must admit it goes nicely with a piece of crusty bread. If you don't have any fresh peppers, jarred ones work just fine.

December 16, 2019	#11
Nematode Tomatovillian™ Join Date: May 2012 Location: massachusetts Posts: 1,710	This is a staple here on heavy rotation. To make it extra special, try your own paprika. Jimmy nardello and corbaci make great paprika. Deseed and send them through the spice mill. Add a little salt for finer grind. Oh waaayyy more mild paprika can go in this to pump up the flavor, more cumin too! Sub cilantro for parsley if desired...

December 17, 2019	#14
GoDawgs Tomatovillian™ Join Date: Feb 2018 Location: Augusta area, Georgia, 8a/7b Posts: 1,685	Last year Shakshuka was a fad thing on the tv cooking programs; Martha Stewart, some of the Food Channel chefs, etc. Even one of the travel programs. I really need to stop procrastinating and try this as I've got the feta in the reefer. Thanks for posting this!