Recipe: Spicy Shakshuka

Recipe: Spicy Shakshuka


Shakshuka is a versatile and delightful dish that’s traditionally enjoyed for breakfast, but it also shines as a hearty lunch or even dinner option. At its core, Shakshuka features eggs poached in a rich tomato sauce, often spiced and simmered to perfection.

I’ve tasted various renditions of Shakshuka, some enriched with bell peppers, onions, and other vegetables. Personally, I prefer a straightforward, yet spicy, tomato base, but occasionally, I would add some chorizo for an added layer of flavor.

What’s truly wonderful about this dish is its simplicity. Not only are the ingredients commonly available, but the preparation is also straightforward. You can cook it in a large skillet to serve a crowd or, as is my preference, create individual servings using ramekins. This ensures each person gets their perfectly poached egg nestled in a bed of luscious tomato sauce.

Recipe: Spicy Shakshuka

Recipe by 2 Hungry Birds – Tina Course: Breakfast, Brunch
Servings

6

servings

I’ve tasted various renditions of Shakshuka, some enriched with bell peppers, onions, and other vegetables. Personally, I prefer a straightforward, yet spicy, tomato base, but occasionally, I would add some chorizo for an added layer of flavor.

Ingredients

  • 3 tablespoons 3 olive oil

  • 3 3 jalapeños, stemmed, seeded, and finely chopped

  • 1 1 shallot, chopped

  • 4 4 cloves garlic, crushed and minced

  • 1 teaspoon 1 ground cumin

  • 1 tablespoon 1 paprika

  • 1 pinch 1 cayenne pepper

  • 1 can 1 (28 oz.) whole peeled tomatoes with juices

  • Salt and pepper

  • 12 12 eggs

  • ½ cup ½ feta cheese, crumbled

  • 1 tablespoon 1 parsley, chopped

  • Toasted sliced bread/baguette or pita bread

Directions

  • Heat oil in a medium-sized pot over medium-high heat. Add jalapeno and shallot and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, paprika and cayenne, and cook, stirring frequently, until the garlic is soft, about 2 more minutes.
  • Crush the tomatoes with your hands and add the tomatoes and their liquid into the pot with onions and jalapeño. Add 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until the sauce thickens (about 20 minutes). Season sauce with salt and pepper.
  • Preheat oven to 375ºF
  • In 6 small ramekins, distribute the spicy tomato sauce and crack two eggs on top in each of the ramekins. Spoon a little of the sauce over the sides of the eggs, being careful not to destroy the yolks, and bake them in the oven for about 10 minutes depending on your egg preference.
  • Sprinkle the shakshuka with feta and parsley and serve with fresh baked toasted bread. The bread will be used to spoon your sauce and eggs up.
Recipe: Spicy Shakshuka

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