I woke up the other day to a near empty fridge. It was the weekend and I was in the mood to make something yummy for breakfast. I put my creative hat on and skimmed the pantry for anything I could work with. I found some cans of diced tomatoes in the pantry and some peppers and eggs in the fridge. Then I remembered a recipe a friend posted on my Facebook page when I put up a status asking friends to share some yummy vegetarian dishes. She had posted a recipe for shakshuka. What’s shakshuka you ask? I myself had the same question. I had absolutely no idea what it could be or what ingredients it may have. It’s a dish of poached eggs in a tomato sauce which consists of onions, peppers, cumin, with some feta sprinkled on top (my favorite part). I love it because it consists of ingredients most people have on hand so it’s a great last minute meal you can whip up for really any time of the day. My family has had it straight up with just a fork or with a side of toast or flatbread.
Shakshuka [Eggs Poached in Spicy Tomato Sauce]
Recipe from Smitten Kitchen
Serves 4 to 6
1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.