Shakshuka
Recipe

Title

Shakshuka

Created date

April 25, 2016

Recipe details - RV

Shakshuka is the kind of recipe  that starts fights in the comments section of food blogs. It’s Tunisian. No, it’s Libyan! It’s absolutely Israeli. Never add feta. My mother always uses feta! So, apologies in advance. I’m quite sure my version of this zesty tomato sauce topped with poached eggs is not traditional. But it is so delicious, it takes about half an hour to make and I bet you have all the ingredients in your kitchen right now. My kids love it and not just because it’s fun to say. But it’s really fun to say. Shakshuka! 

Excerpted from How To Feed A Family by Laura Keogh & Ceri Marsh. Copyright © 2013 Sweet Potato Chronicles. Photography copyright © 2013 Maya Visnyei Photography. Published in Canada by Appetite by Random House, a division of Random House of Canada Limited. All rights reserved. 

Meal Type: 
Brunch
Main ingredient: 
Eggs
Restrictions: 
none
Prep time: 
5 minutes
Total time: 
35 minutes
Servings: 
4

Ingredients

2 tablespoons (30 ml) olive oil

1 onion, diced quite fine

3 or 4 cloves garlic, minced

1 teaspoon (5 ml) paprika

1/2 teaspoon (2 ml) ground cumin

Chili flakes (optional)

1 can (28 oz/796 ml) whole tomatoes

1 tablespoon (15 ml) tomato paste

salt and pepper

6 eggs

1/4 cup (60 ml) crumbled feta

Handful of chopped basil or parsley

Directions

Heat the olive oil in a large, high-sided frying pan over medium heat. Add the onion and garlic and let them become really soft and begin to brown.

Now add the paprika, cumin and a pinch of chili flakes and stir. Let the spices cook for about 3 minutes.

Pour the tomatoes and the tomato paste in there and use a potato masher to gently break them up. Allow the sauce to simmer away for about 20 minutes, until it becomes quite thick.

Taste and add salt and pepper accordingly.

Use the back of a wooden spoon to spread the sauce evenly across the frying pan.

Now gently crack the eggs over the tomato sauce. I usually place five in a circle around the pan and one in the center. Cook them for 6 or 7 minutes.

You can cover it all for the last minute if you like the tops of your eggs quite set. Crumble the feta and basil or parsley overtop.

Shimmy a big serving spoon under each egg to scoop them out of the pan. Serve with crusty bread and some steamed vegetables.

Tags

Sweet Potato Chronicles
shakshuka
eggs
Brunch
delicious
lunch

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