Shakshuka is a versatile and delightful dish that’s traditionally enjoyed for breakfast, but it also shines as a hearty lunch or even dinner option. At its core, Shakshuka features eggs poached in a rich tomato sauce, often spiced and simmered to perfection.
I’ve tasted various renditions of Shakshuka, some enriched with bell peppers, onions, and other vegetables. Personally, I prefer a straightforward, yet spicy, tomato base, but occasionally, I would add some chorizo for an added layer of flavor.
What’s truly wonderful about this dish is its simplicity. Not only are the ingredients commonly available, but the preparation is also straightforward. You can cook it in a large skillet to serve a crowd or, as is my preference, create individual servings using ramekins. This ensures each person gets their perfectly poached egg nestled in a bed of luscious tomato sauce.
6
servingsI’ve tasted various renditions of Shakshuka, some enriched with bell peppers, onions, and other vegetables. Personally, I prefer a straightforward, yet spicy, tomato base, but occasionally, I would add some chorizo for an added layer of flavor.
3 tablespoons 3 olive oil
3 3 jalapeños, stemmed, seeded, and finely chopped
1 1 shallot, chopped
4 4 cloves garlic, crushed and minced
1 teaspoon 1 ground cumin
1 tablespoon 1 paprika
1 pinch 1 cayenne pepper
1 can 1 (28 oz.) whole peeled tomatoes with juices
Salt and pepper
12 12 eggs
½ cup ½ feta cheese, crumbled
1 tablespoon 1 parsley, chopped
Toasted sliced bread/baguette or pita bread
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