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In Israel it’s usually breakfast, but our version of eggs cooked in tomato sauce works for any meal.
Shakshuka loosely translates from Arabic to “mixture,” and food historians trace its roots to the meaty stews of the Ottomans.
Ingredients
For the shopping list
onion, halved and thinly sliced
bell pepper, seeded and thinly sliced
garlic, thinly sliced
cilantro, chopped for garnish
feta
cumin
NY Shuk Rosey Harissa*
black pepper, freshly ground
* substitue 1 teaspoon paprika + 1/4 teasppon cayenne or red pepper to taste
From our shop
substitute any cooked beans
$7 - Yolo Valley - California
$27 - Tuscany - Italy
$8.50 - Cloverdale - Oregon
use 1 or 2 eggs per serving
Equipment
From the kitchen
Cast Iron Skillet
Chef Knife
Cutting Board
Measuring Spoons
Can Opener
"Shakshuka also appeals because it’s quick, easy, and combines a handful of pantry ingredients with a couple of basic vegetables."
~ Jim Dixon, founder Wellspent and Real Good Food
Step 1
Heat oven to 375F degrees.
Use a large skillet over medium-low to cook 1 thinly sliced onion and 1 thinly sliced bell pepper in 3 tablespoons of olive oil and a pinch of salt. Cook gently until very soft, about 20 minutes, then add 3 thinly sliced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of harissa and cook for another minute.
Step 2
Add 1 can of tomatoes (if using whole tomatoes break them up with your hands before adding) and 2 cups of cooked garbanzo beans. Add black pepper and, if needed, more salt. Simmer for about 10 minutes or until the sauce thickens.
Step 3
Use a spoon to make shallow indentations in the sauce, then crack the eggs into them, Transfer the skillet to the hot oven and bake until eggs are just set, 7 to 10 minutes
Step 4
Crumble the feta over the eggs, top with the chopped cilantro, and serve with hot sauce if desired.
