Shakshuka is a Mediterranean dish of eggs poached in a savoury sauce of tomatoes, peppers, onion and garlic that is typically spiced with cumin, paprika and cayenne pepper. Its origins are disputed, some saying it is from the Ottoman Empire, some from Morocco and others saying it is from Yemen. Either way, it is a healthy and absolutely delicious dish that can be served at any meal.
My recipe strays from traditional as I add in a crookneck squash (which is just your common curved yellow squash) and cut my veggies into strips rather than dicing into cubes. I like this as it adds different textures to the dish and the squash gives it a bit more bulk. If you are looking to stay on the traditional route, feel free to leave out the squash and dice the veg. I also use harissa in place of paprika and cayenne pepper. Harissa is a North African hot chili pepper paste, the main ingredients of which are roasted red peppers. You can typically find this in the international section of your grocery store or can order online. It adds depth and a great roasted flavor to the dish.
Many people think of Shakshuka as breakfast given the eggs, but honestly I'll eat it at every meal with a nice chunk of crusty bread. It is especially nice with a light IPA or Pilsner, eaten outside on a crisp fall day. Enjoy!
My Spicy Shakshuka
Ingredients
- 2 onions
- 10 cloves garlic, minced
- 1 tbl olive oil
- 1 tbl tomato paste
- 2 tbl harissa
- 2 tsp cumin
- 3 peppers (any color)
- 1 crookneck squash
- 28oz fire roasted diced tomatoes, drained
- 28oz crushed tomatoes
- 5 eggs
- 1/4 cup feta cheese
- Coriander as garnish
Directions
- Step 1 PREP: Cut your onion into quarters then slice to create medium-sized strips. Peel and mince your garlic.
- Step 2 PREP: Slice your peppers into thin, 2 inch strips.
- Step 3 PREP: Slice your squash longways, then longways again (you should have 4 long strips). Then, slice perpendicular to your cuts to get thin quarter circle slices.
- Step 4 Set your oven to 475F and warm your oil in a 12in ovenproof frying pan on medium heat.
- Step 5 Add your onion and garlic to the pan and saute for 2-3 minutes, or until your onions are transluent.
- Step 6 Add tomato paste, harissa and cumin and saute for another 2 minutes, you want all the flavours to be well combined.
- Step 7 Throw your cut peppers and squash into the pan and continue to cook for 5 minutes, or until the squash has softened.
- Step 8 Add your drained diced tomatoes and cook for a further 5 minutes. You want to cook off some of the liquid from the veggies.
- Step 9 Finally, add your crushed tomatoes and simmer on low for 10 minutes to really meld all your flavors.
- Step 10 Make 5 indentations with the back of a spoon on the top of your sauce and crack an egg in each.
- Step 11 Pop into the oven for 7 minutes, or until the eggs are set but still slightly wobbly.
- Step 12 Top with feta cheese and coriander and serve warm with crusty bread.
