Shakshouka
Shakshouka is a mid-Eastern and North African dish that is generally characterized by poaching eggs on top of a tangy tomato-based sauce. It’s a dish that allows you to be creative, even when the cupboard seems bare. Onions, garlic and tomatoes are the base ingredients, topped with eggs (either poached or scrambled) and feta cheese. The auxiliary ingredients can be whatever suits your taste. Some versions use potatoes, chickpeas, beans, lentils or other vegetables, including artichokes and carrots. Seasonings range from hot peppers to curry.
Shakshouka can be served at brunch, lunch or supper. With an artisan bread or baguette to sop up the sauce and egg yolk, or rice and a green salad, this is a good-looking, nutritious meal. Add a glass of white wine and you have a special dinner for guests.
Here’s a version created with bell peppers. Thanks to my adult children and their spouses, excellent cooks all, who introduced me to shakshouka.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan. Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Serves 4 to 6
Time: 90 minutes
Ingredients
1/4 cup olive oil
1 onion, chopped
4 cloves garlic, chopped
Hot peppers – fresh or dried, according to your taste or chili powder
1-2 teaspoons ground cumin
1 tablespoon paprika
3-4 red, yellow or orange bell peppers, sliced thinly
1 28-ounce can tomatoes, undrained
1/2 cup water
Salt and pepper, to taste
6 eggs
1/2 cup feta cheese, crumbled
Chopped parsley, cilantro or other herb for decoration
Method
Heat the oil in a moderate sized saucepan (10-12 inches). Brown the onion gently, add the chopped garlic and brown until lightly fragrant. Add the hot peppers or chilli powder, cooking for 3-4 minutes, stirring often. Add the cumin and paprika and cook on medium heat, stirring frequently for 2 minutes. Add the red/yellow/orange peppers and let them cook for 10-15 minutes, again stirring frequently.
Crush the tomatoes, adding them and all the liquid in the can as well as the 1/2 cup water to the saucepan. Season sauce with salt and pepper. Let this mixture simmer on medium heat, uncovered, for 30-60 minutes, until the peppers are nice and soft. Stir regularly.
When the sauce appears to be slightly thickened, crack eggs over top and poach, covering the saucepan until the eggs are set. Uncover and toss the crumbled feta and parsley or herbs on top. Serve immediately, right from the saucepan.
Shakshouka is a mid-Eastern and North African dish that is generally characterized by poaching eggs on top of a tangy tomato-based sauce. It’s a dish that allows you to be creative, even when the cupboard seems bare. Onions, garlic and tomatoes are the base ingredients, topped with eggs (either poached or scrambled) and feta cheese. The auxiliary ingredients can be whatever suits your taste. Some versions use potatoes, chickpeas, beans, lentils or other vegetables, including artichokes and carrots. Seasonings range from hot peppers to curry.
Shakshouka can be served at brunch, lunch or supper. With an artisan bread or baguette to sop up the sauce and egg yolk, or rice and a green salad, this is a good-looking, nutritious meal. Add a glass of white wine and you have a special dinner for guests.
Here’s a version created with bell peppers. Thanks to my adult children and their spouses, excellent cooks all, who introduced me to shakshouka.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan. Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Serves 4 to 6
Time: 90 minutes
Ingredients
1/4 cup olive oil
1 onion, chopped
4 cloves garlic, chopped
Hot peppers – fresh or dried, according to your taste or chili powder
1-2 teaspoons ground cumin
1 tablespoon paprika
3-4 red, yellow or orange bell peppers, sliced thinly
1 28-ounce can tomatoes, undrained
1/2 cup water
Salt and pepper, to taste
6 eggs
1/2 cup feta cheese, crumbled
Chopped parsley, cilantro or other herb for decoration
Method
Heat the oil in a moderate sized saucepan (10-12 inches). Brown the onion gently, add the chopped garlic and brown until lightly fragrant. Add the hot peppers or chilli powder, cooking for 3-4 minutes, stirring often. Add the cumin and paprika and cook on medium heat, stirring frequently for 2 minutes. Add the red/yellow/orange peppers and let them cook for 10-15 minutes, again stirring frequently.
Crush the tomatoes, adding them and all the liquid in the can as well as the 1/2 cup water to the saucepan. Season sauce with salt and pepper. Let this mixture simmer on medium heat, uncovered, for 30-60 minutes, until the peppers are nice and soft. Stir regularly.
When the sauce appears to be slightly thickened, crack eggs over top and poach, covering the saucepan until the eggs are set. Uncover and toss the crumbled feta and parsley or herbs on top. Serve immediately, right from the saucepan.