Shakshuka: Eggs Poached in Tomato Sauce

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My daughter and her boyfriend visited this weekend. My son also joined us on Sunday to start the day with Bloody Marys and a light breakfast. Breakfast this weekend was shakshuka.

Although usually thought of as an Israeli breakfast food, variations of shakshuka can be found in the cuisines of many other cultures including the Middle Eastern and North African countries of Tunisia, Libya, Algeria, Morocco, and Egypt. Shakshuka style dishes can be found in other parts of the world too; the Mexican huevos rancheros is a similar dish. Eggs may be the featured ingredient, but shaksuka is often enjoyed at other meals.

This flavorful one-skillet dish is comprised of onion, jalapeño, tomatoes, and eggs topped with feta and flat leafed parsley. It’s a great way to serve a large group a delicious breakfast in a relative quick and easy way with very few dirty dishes. Shakshuka is typically prepared and served in a cast iron skillet. Pita or another flat bread is a common accompaniment.

Here is what I did:

Shakshuka

Ingredients

1 small yellow onion, chopped
3 jalapeños, stemmed, seeded, and finely chopped
8 cloves garlic, crushed
1⁄4 cup extra-virgin olive oil
1 teaspoon ground cumin
1 tablespoon. paprika
1 can (28 ounces) whole peeled San Marzano style tomatoes, undrained
8 – 10 eggs
Kosher salt, to taste
1⁄2 cup crumbled feta cheese
1 tablespoon chopped flat-leaf parsley
Warm pita for serving

Directions

Heat oil in a 12″ cast iron skillet over medium-high heat. Add jalapeño and onions and cook until soft and golden brown stirring frequently; about 6 to 8 minutes. Add garlic and cook about 2 more minutes until garlic is soft. Then add cumin and paprika. Cook, stirring frequently, until seasonings become fragrant; about 2 additional minutes.

Add tomatoes and their liquid into the skillet and crush them while mixing them up with the other ingredients. Stir in a 1⁄2 cup water and reduce heat to medium. Simmer, stirring occasionally, until slightly thickened slightly, about 20 minutes. Season sauce with salt.

Crack the eggs into the sauce evenly distributing them around the skillet. Cover skillet and cook until yolks are just set, about 5 to 10 minutes depending on desired doneness of the eggs. Remember that the eggs will continue to set after removing from the heat.

Sprinkle shakshuka with feta and parsley and serve with pita for dipping.

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