Shakshuka is a Middle Eastern dish traditionally comprised of poached eggs, crushed tomatoes, chile peppers, garlic, onion, cumin and olive oil served with lots of bread for mopping up all of the delicious sauce. It makes an excellent breakfast and an equally delicious dinner. And it can be made very simply and very quickly with readily available pantry items making it an all around winner.
I had some delicious versions of this dish while I was traveling in Israel. One version that we tasted while in Tel Aviv was a layer of spicy tomato sauce along with some slices of hard cooked eggs rolled up into a thinner, flakier version of a pita. It was to die for! There is even a restaurant in Israel that served nothing but shakshuka! They crank it out order after order throwing cast iron pans into the oven and delivering the dish piping hot to the table!
This is such a good recipe to have in your back pocket, ready in under half an hour, extremely satisfying and I didn’t even need to go to the store! Cheers to that!
Quick and Easy Shakshuka
- 1 28 oz. can whole peeled tomatoes, preferably San Marzano
- 3 cloves garlic, minced
- 1/2 large Spanish onion, thinly sliced
- 1 teaspoon each ground cumin and smoked paprika
- 2-4 tablespoons harissa paste (depending on how spicy you like it)
- 1 egg per person, up to four
- salt, pepper and olive oil
- 2 tablespoons fresh parsley, minced
- salty cheese, such as feta or goat cheese
- toasted bread or pita, for serving
- plain yogurt, for serving (optional)
Heat two tablespoons of olive oil over medium heat in a wide saucepan. When hot, add the garlic and onion and saute until softened and translucent, 2-3 minutes. Add the tomatoes and all of their juices to the pan and begin to break them up gently with the back of a wooden spoon. Bring to a simmer and allow to cook 4-5 minutes.
Add the cumin, smoked paprika and harissa to the pan and stir to combine. Season with salt and pepper accordingly. Either transfer this mixture to the workbowl of a food processor and pulse, or blend with an immersion blender until mostly smooth but still a little chunky. Return the sauce to the pan if necessary and bring to a simmer. Crack your eggs directly into the sauce and poach 3-4 minutes or until the white is set but the yolk is still runny. I like to loosely cover the pan with aluminum foil to help this process along.
When the eggs are cooked, spoon them along with the sauce into shallow bowls. Sprinkle each bowl with a generous amount of parsley and cheese. Drizzle all over with good olive oil and finish with a dollop of plain yogurt, if you like. Serve with lots of toasted bread or pita.