With a Grateful Prayer and a Thankful Heart: Shakshuka

Tuesday, September 22, 2015

Shakshuka

Shakshuka had been on my to-try list since I first heard of it.
One of my husbands favorite meals is breakfast-eggs for dinner.
This is a dish of eggs, poached in a sauce of tomatoes, peppers,  onions, and spices. 
I've learned Shakshuka (or Shakshouka) is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines, and that it is traditionally served in a cast iron pan with bread to mop up the sauce. It is also popular in Israel, often served for the evening meal.
So happy I discovered shakshuka!  Inexpensive and bursting with flavor. Protein, veggies and bread on the side, this one-skillet dish is a complete meal.  Breakfast, brunch or dinner, this will be on our table often. 
Shakshuka

(serves 4)
Ingredients


4 tablespoons oil
1 large onion, chopped
1 large red bell pepper, seeded and chopped
1 large jalapeño, seeded and chopped
3 garlic cloves, thinly sliced
2 tablespoon tomato paste
1 cup of fresh spinach
4 large tomatoes, chopped (canned whole plum tomatoes with juices, coarsely chopped, can be substituted)
1 bay leaf
1/2 tablespoon sugar
1/2 to 1 tablespoon kosher salt
1/2 tablespoon sweet Spanish paprika
1/2 tablespoon ground cumin
1/2 teaspoons ground black pepper
1/2 teaspoon caraway seeds
1/3 cup feta cheese, crumbled (optional)
6-8 large eggs

Directions:

Heat oil in a large deep skillet. Sauté the onions until translucent. Add bell peppers and jalapeño; cook on a medium heat just until softened (about 5 minutes). Stir in the garlic, tomato paste and sauté for another 3 minutes.

Add tomatoes to skillet. Stir in all the spices; simmer for 20 minutes.

Place the spinach on top; add crumbled feta. Using the back of a spoon make a well and break the eggs, one by one, into well allowing space between eggs.

Cover the pan and cook for about 5 minutes on a low temperature, or until the egg whites set.
Serve with crusty bread to sop up all the yummy juices
To make garlic bread, I usually top bread with butter or oil and lots of spices and cheese then toast or broil. Since the shakshuka is already loaded with spices, I wanted something simpler.

Sliced garlic cloves were rubbed over the tops of sliced rolls then drizzled with olive oil and toasted.

9 comments:

Ann said...

Oh my, that looks good. We do breakfast for dinner quite often. I like being able to make it all in one pan too

Lorrie said...

My daughter spent some time in Turkey and has made a similar dish for us on several occasions. It's filling and delicious! Eggs are great for any meal.

Tori Leslie said...

Yum, this looks delish! Think I'm gonna give it a try. Thanks!

Tori Leslie said...

Yum, this looks delish! Think I'm gonna give it a try. Thanks!

Tori Leslie said...

Yum, this looks delish! Think I'm gonna give it a try. Thanks!

Maryann said...

Looks like a nice meal for the cooler temps, I can't wait to try this

Susan said...

Oh Lord have mercy, that looks FABULOUS, LDH. I want some NOW. mmm mmm mmm Susan

Debby Ray said...

I have never heard of this before but I know I would love it...looks delish!

handmade by amalia said...

Shakshuka is a staple dish around here and yours looks delicious. The addition of the garlic bread is brilliant.
Amalia
xo

LinkWithin

Related Posts with Thumbnails