Shakshuka

Warm and Spicy Shakshuka 

I first tasted Shakshuka about a year ago and I fell immediately in love with this warm, slightly spicy dish. It has become my go to dish when I am short on time. It takes very little prep time. Serve with a side salad and some naan bread and it is a great meal packed with protein and flavour! Shakshuka originated in Tunisia and is popular in the Middle East. There are many variations of Shakshuka and I have made this dish several ways. This is another one of those dishes that you can definitely make your own once you have the base down! Eggs are poached in a luscious sauce of tomatoes, garlic, cumin and smoked paprika. Spicy chilies or cayenne pepper can be added at your preference. 

Here is how I make it. As always, measurements are guidelines only and let your taste buds be your guide. I realize that this is not an Italian dish, there is one similar in Italian called "L'uove in Purgatoria", eggs in hell! I will make a post on that another time!

Ingredients

• 1 diced red, yellow or orange pepper
• 1 medium onion diced
• 2 cloves garlic crushed and diced
• 1 can fire roasted tomatoes (28 oz)- can be replaced with canned cherry tomatoes (2 cans)
• 1 tbsp extra virgin olive oil (QB)
• 1 tbsp tomato paste
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 1/2 tsp cayenne or chilies (QB)
• chopped parsley for topping
• 6-8 eggs (or enough for 2 each)
• 1-2 cups fresh spinach (QB)

Optional additions

• 1 cup red lentils (add just before adding sauce and simmer until cooked)
• sausage (browned and crumbled before adding sauce)
• feta for toppings
• cilantro for toppings

Directions

1. Pour olive oil in a large, deep skillet pan and warm up
2. Add onions and let simmer for a few minutes
3. Add garlic and peppers and continue to simmer
4. Make a well in middle and add all the spices. Toast up the spices and work into the mixture
5. Add tomato paste and work that into mixture as well making sure everything is well coated
6. Once onions are translucent add tomatoes and crush with a wooden spoon
7. Add some salt and pepper. Start with a bit and taste test as you go along
8.  Bring to a simmer and cover pan. Allow to simmer for about 20 minutes until a nice sauce has developed. Taste test half way through and adjust your seasonings to your liking. If the sauce is too runny you can leave lid off and allow some to evaporate.
9. Add spinach about 5 minutes before adding the eggs and stir in.
10. Make little pockets in the sauce with a spoon and crack an egg in each one.
11. Continue to allow it to simmer. Cover with a lid.
12. Cook eggs to your liking. 
13. Serve in a bowl by gently scooping up the eggs and surrounding sauce. Sprinkle with parsley and additional toppings of your choice.
14. Serve with Naan bread!

A mangia!

Fatto con amore,

Elena  💜