Shakshuka Tomato Stew
Originally published in April 2014.
Updated in 2019 with better photos, and kid friendly spice levels!
Adapted from Smitten Kitchen, this shakshuka tomato stew recipe is one of the staples of our diet these days. It is hearty, vegetarian, and features poached eggs in tomato sauce. Growing up, I never once ate spaghetti without a boiled egg in tomato sauce. As my Granddaddy always says, “these boiled eggs are a Sicilian tradition.” Believe me, they’re the best thing that ever happened to pasta. (But we’ll save that recipe for later!)
As for shakshuka, I’ve read that the dish is traditionally Tunisian, but it’s eaten in many parts of the world now. It’s best with fresh pita bread, and we almost always eat it with our dipping flatbreads. This recipe can be easily frozen and saved for later, which makes it great to have in the wintertime. I like my food pretty spicy, but I have found that my toddlers don’t appreciate it too much. The range of jalapeños in the recipe is for exactly this reason. The low end results in a dish both my babies really enjoy, but if you’re feeding spice-lovers please feel free to go up on the jalapeño count!
Shakshuka
Ingredients
- 1/4 cup olive oil
- 2-5 jalapenos, seeded and minced
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 tablespoon paprika
- 1 28 ounce can undrained tomatoes we use Cento's San Marzano
- 4-6 eggs
- 1/2 cup feta cheese for garnish
- 4 tablespoons Italian parsley, chopped for garnish
- warm flatbread or pitas for dipping
Instructions
-
Prepare the vegetables as listed.
-
Heat the oil on medium-high in a large saucier or a deep skillet with a lid.
-
Add jalapenos and onions. Cook, stirring occasionally, until they become soft (about 6 minutes).
-
Add garlic and spices. Stir frequently and cook until garlic is soft, about 2 more minutes.
-
Add tomatoes and their liquid into the pot. Crush the tomatoes against the side of the pot with a spoon, if needed. Add in 1/2 cup water. Stir everything together and bring to a simmer for 15 minutes.
-
Crack eggs over sauce, ensuring they are evenly distributed over the surface. Cover the pot with a lid and cook until the yolks are just set, about 7 minutes.
-
Spoon out eggs with sauce into bowls and garnish with feta and parsley. Serve with flatbread and enjoy!
