Shakshuka

Shakshuka is a dish that has its roots deep in North African and Middle Eastern cuisine, and it’s a meal that has been cherished for generations. With its vibrant colors, rich flavors, and simple ingredients, shakshuka has recently found its way to breakfast tables and brunch spots around the world. If you haven’t yet tried this savory delight, you’re in for a treat.

What is Shakshuka?
At its core, shakshuka is a dish made of eggs poached in a simmering, spiced tomato sauce. The base of the sauce typically consists of tomatoes, onions, garlic, and a variety of spices like cumin, paprika, and chili. The eggs are cracked directly into the sauce, and the whole dish is gently cooked until the whites are set, but the yolks remain jammy or runny according to your preference. Serve it up with warm, crusty bread or naan or pita for dipping, making it a hearty, flavorful meal that can be enjoyed any time of day.

SIMPLE INGREDIENTS, BUT BONUS POINTS IF YOU COME ACROSS THESE SWEET CANNED CHERRY TOMATOES.

A Dish With History
Shakshuka's origins are debated, but it’s generally believed to have been born in Tunisia, where the dish is still a beloved staple. Over time, shakshuka spread across the region, with variations appearing in countries like Israel, Libya, and Egypt. In Israel, it became a popular breakfast dish, and it has since gained widespread appeal in Western brunch culture.
The word "shakshuka" itself means "a mixture" in Arabic, which is fitting given the blend of ingredients and flavors that come together in this dish. Its versatility means that it can be easily adapted to suit different tastes, with some adding ingredients like feta cheese, olives, or even roasted vegetables.

FRESH HERBS LEND SO MUCH TO THIS DISH. I USE PARSLEY & CILANTRO, BUT SOME MINTOR BASIL WOULD ALSO BE FABULOUS

Customizing Your Shakshuka
Shakshuka is incredibly versatile, and there’s plenty of room for customization based on your tastes and what you have on hand. Here are a few ideas for making your shakshuka your own:

• Cheese: Sprinkle crumbled feta or goat cheese over the dish for a creamy, salty contrast to the rich sauce.
• Vegetables: Add sautéed spinach, eggplant, or zucchini to the sauce for extra flavor and texture.
• Protein: For a heartier version, try adding ground lamb, sausage, or even chickpeas.
• Spices: Experiment with other spices like cinnamon, or coriander to add different flavor notes.

About the ingredients
One of the most beautiful aspects of shakshuka is its simplicity. Here’s what you’ll need for a classic shakshuka:

• Tomatoes: Fresh or canned, they form the base of the sauce. Canned sweet cherry tomatoes from Italy are a treat & when I find them, I keep them on hand for recipes such as this where tomatoes are the star.
• Onions & Garlic: These humble, inexpensive aromatics create a savory depth that complements the sweetness of the tomatoes.
• Spices: A blend of cumin, paprika, chili flakes, and a pinch of salt is the key to shakshuka’s signature warmth and depth.
• Eggs: The heart of the dish. Pasture raised eggs are recommended for their rich,  golden yolks.
• Olive Oil: Used to sauté the onions and garlic, bringing out their sweetness.
• Herbs: Fresh cilantro or parsley is commonly used for garnish, adding a fresh, herbaceous note to the rich sauce.  Try basil or mint as well.

Smithey Iron Skillet             Knife Set                            Large Cutting Board                      Grater/Zester

Shakshuka


Ingredients:

• 2 tablespoons olive oil
• 1/2 medium onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped (optional)
• 1 can (14 oz) crushed fire roasted tomatoes or Italian cherry tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon chili flakes (adjust based on your spice preference). I love to use Aleppo chili flake for their milder, smoky & floraly note.
• Salt and pepper to taste
• 4-6 eggs (depending on the number of servings). I like pasture raised eggs for their rich, golden yolk)
• Fresh cilantro or parsley for garnish
• Warm crusty bread for serving

Prepare the Sauce:
Heat the olive oil in a large, deep skillet or pan over medium heat. Add the onions and cook, stirring occasionally, until they soften and become translucent (about 5-7 minutes).

Add the garlic (and bell pepper, if using) and cook for another 2 minutes, until fragrant.

Stir in the cumin, paprika, and chili flakes, and cook for 1 minute to let the spices bloom in the oil.

Add the tomatoes and a pinch of salt and pepper. Stir to combine and let the mixture simmer for 15-20 minutes, until it thickens and the flavors meld together.

Poach the Eggs:

Once the sauce is ready, make small wells in the sauce with the back of a spoon. Carefully crack an egg into each well. Cover the skillet with a lid and let the eggs poach in the sauce for 5-8 minutes, depending on how runny you like your yolks.  You. can also finish this off in the oven until the egg is set according to your liking.

Finish and Serve:
Garnish with fresh cilantro or parsley, and serve immediately with warm bread to scoop up the sauce and eggs.