From Tunisia (although there are differing opinions), this popular and delicious dish has become well known in Israel. Basically, shakshuka is eggs poached in tomato sauce. It is so scrumptious and easy to make that I just had to share it with you. I keep mine simple, adding feta cheese to the eggs, but there are many variations that add other vegetables, spices, and herbs. I have even been known to prepare this dish for Shabbat lunch, keeping it in the frying pan and putting it on my blech to heat up.
3 tablespoons of olive oil
2 jalapeños, seeded and finely chopped (optional)
1 onion, diced
5 cloves of minced garlic
1 teaspoon of ground cumin
1 tablespoon of paprika
28 oz. diced tomatoes and liquid
salt to taste
¾ cup feta cheese
pita bread (optional) for serving
Begin by heating the oil in a large skillet over medium-high heat. Add the onions and chilies and sauté until soft and translucent. Add the garlic, cumin, and paprika. Mix well and stir until garlic is soft.
Pour in the diced tomatoes, the tomato liquid, and ½ cup of water. Reduce the heat to medium and simmer – stirring occasionally - until sauce thickens. This will take about fifteen minutes. Season with salt.
Crack the eggs right into the frying pan. Spread them out so the eggs are overlapping as little as possible. Cover the skillet and cook until the eggs have set, about 12 minutes. Sprinkle with feta cheese, allowing it to melt for a minute. Using a large serving spoon, scoop up an egg and some sauce, and transfer to a dish. Add more feta if desired. Serve with pita bread or eat it plain.
I love shakshuka. It is comforting. It is warm. One bit has an assortment of different flavors and spices. This is a simply delicious meal for any time. It doesn’t really matter where it came from. We love it!
I cannot tell you how many people this recipe serves. It depends how much your guests are going to eat. My husband can eat the whole frying pan on his own.