There's something both comforting & nostalgic about a piping hot skillet of stewed tomatoes, yolky eggs, & a medley of spices. Known most popularly as Shakshuka, this North African dish is made in a variety of ways, which is all dependent on which region of the continent it originates from. Some are made with red peppers & harissa [hot chili pepper paste]. Others are made with eggplant instead of tomatoes or quail eggs instead of chicken eggs.
My Shakshuka recipe has been in the making for awhile now after playing around with a number of different spices & vegetables. It's ultimately simple yet hearty, & has a flavor profile that is everything I want in a single dish - spicy, salty, sweet & tangy. I don't use red peppers or actual harissa paste because I love the flavor of stewed tomatoes alone [I think that's my Italian side revealing itself]. However, I do add a good helping of New York Shuk Herby Harissa Spice to add a slight kick. This stuff is seriously addictive & one of my favorite spice mixes around [Not sponsored - just totally obsessed!]. Alternatively, you can simply add some red pepper flakes. I also add a pinch of cinnamon for a unique added sweetness that pairs really well with the stewed tomatoes, which are already naturally sweet.
As a disclaimer, this is probably one of the only dishes I make without measured amounts of spices & seasonings. I make Shakshuka almost every week as part of my lunch meal prep, so I've gotten used to eye-balling my measurements. The ones in the recipe below are just my suggestions, but I encourage you to play around, taste your Shakshuka after adding each ingredient & tweak it to your liking. The best part about this dish is that it can be totally personal & is also virtually fool proof! I suggest serving any Shakshuka with a side of crunchy bread. It's not needed by any means, but is a fun [& more yummy] alternative to a spoon!
1 28 oz can of diced tomatoes
1/2 yellow onion
3 teaspoons minced garlic
4 tablespoons extra virgin olive oil
1 tablespoon tomato paste [Optional]
1 teaspoon paprika
1 teaspoon cumin
2 teaspoons Herby Harissa Spice or red pepper flakes [Optional]
1/4 teaspoon cinnamon
Salt & pepper to taste
A handful of Italian parsley
1/4 cup crumbled feta cheese
Prep time: 5 minutes
Cook time: roughly 40 minutes
Total time: roughly 45 minutes
Servings: 3 servings
While warming a medium-sized skillet or sauce pan on medium-low heat, dice 1/2 yellow onion.
When skillet is warmed, add first 2 tablespoons olive oil, 3 teaspoons minced garlic & diced yellow onion. Lightly season with salt & pepper after they begin to soften. Cook until browned & starting to caramelize. About 10 minutes.
Add one 28 oz can of diced tomatoes & let simmer for about 7-10 minutes. Stir occasionally.
Add 1 tablespoon tomato paste. [This step is optional only if you desire your Shakshuka to be on the thicker side.]
Season tomatoes with salt, pepper, paprika, cumin, herby harissa spice & cinnamon. Let simmer for another 7-10 more minutes.
Add remaining 2 tablespoons olive oil to tomatoes & mix together.
Make small pockets in the tomatoes & crack 4-5 eggs into pockets. Let eggs cook uncovered for about 2 minutes.
Then cover skillet & let eggs cook for 2 more minutes until egg whites start to turn from clear to white. You want to make sure you're watching the eggs cook this entire time to prevent yolks from cooking completely through. They can cook quickly when covered.
After 2 minutes, take cover off & let eggs finish cooking until all egg whites are cooked through.
While eggs finish cooking, roughly chop a handful of parsley.
When eggs are fully cooked, garnish with feta crumbles & parsley.