Shakshuka, or eggs poached in a spicy tomato and pepper sauce, has become a mainstream dish, thanks in large part to Israeli chefs such as Yotam Ottolenghi and Mike Solomonov, who put it on the culinary map. However, this is a dish that is said to have originated in the Maghreb (Morocco, Algeria and Tunisia) some centuries ago. There are of course many possible variations such as adding lamb or beef to the sauce to make it a complete meal, but this simple recipe, topped with some crumbled feta, is just perfect. Enjoy!
- 3 tbsp vegetable oil
- 1 large yellow onion minced
- 1 large green bell pepper seeded and finely chopped
- 1/2 Jalapeno chile pepper cored, seeded and finely chopped
- 5 medium sized garlic cloves minced
- 1/4 cup tomato paste
- 1 28 oz can whole peeled tomatoes
- 2 1/2 tbsp sugar
- 1 tsp fine sea salt
- 1 tbsp paprika
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 sprig of parsley for garnish
- 4 large eggs
- 1/2 cup feta cheese, crumbled
- 2 tbsp parsley, minced
- 1 tsp Maldon smoked sea salt
Heat the oil in a large skillet. Add the onions and saute over meidum heat, until translucent, 5-10 minutes. Add the bell pepper, and jalapeno and saute for another 3-5 minutes. Stir in the tomato paste as well as the garlic and allow to cook for another 2 minutes, making sure the garlic does not brown.
Add the tomatoes and their juices, the sugar, salt, pepper, paprika and cumin. Let the mixture simmer at medium-low heat for about 30 minutes or so, stirring every 5 minutes, until the tomato mixture has thickened and there is little liquid left in the pan.
Using a large spoon, make little 4 dips in the sauce. Carefully crack the eggs, making sure the yolk stays intact, and place each one in the little dip. Cover with a lid, and allow the eggs to set for 5-10 minutes, until the egg whites have become opaque and the yolk are still runny.
Remove the skillet from the heat, allow to rest for a few minutes, and serve, garnished with the feta cheese and minced parsley. Top with Maldon smoked sea salt.