Shakshuka is a Mediterranean dish of eggs poached in a sauce of tomatoes, peppers and onions. My father was born in Israel so I travel there often and even lived there for a few years when I was younger. Because of my family’s roots in this region, a lot of Mediterranean foods are staples in our household.
Shakshuka is definitely a comfort food! We eat it for breakfast, lunch and dinner and to make it even more of a hearty meal, serve it topped with parsley alongside fresh pita bread and a light salad. The real clincher on what makes our Shakshuka hard to beat is that we use fresh eggs that were laid the same day by our backyard hens.
Check out the latest issue of Naturally, Danny Seo to read our feature on our chickens, their eggs and our Shakshuka recipe!
- 1 Tablespoon olive oil
- 1 cup chopped onion
- 1/2 teaspoon minced garlic
- 1/2 cup chopped green or red pepper
- 4 cups diced tomatoes, fresh or canned
- 2 Tablespoons tomato paste
- 1 teaspoon paprika
- 5-6 eggs
- 1 Tablespoon chopped parsley
- Salt and pepper to taste
- Place a cast iron skillet or saucepan over medium heat.
- Add olive oil and onions and sauté until translucent; then add garlic and sauté for a minute.
- Add the peppers and sauté for about five minutes over medium heat until they soften.
- Add tomatoes and tomato paste to pan and stir with the rest of the ingredients until the water from the tomato gives the vegetables and paste a saucy consistency.
- Add paprika and season with salt and pepper to taste.
- Crack the eggs one at a time directly over the tomato sauce mixture, spacing them evenly throughout the pan. Do not stir or break up the eggs. Let the eggs simmer in the sauce over medium heat for about 4 minutes as the sauce reduces.
- Cover the skillet and lower the heat. How long you cook your eggs will depend on how you like them: Allow very little covered cooking time if you like them more runny and a little longer if you like them more cooked through.
- Garnish with parsley and serve.