Adapted from the amazing, Smitten Kitchen, this recipe is one of the staples of my 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. 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, so if you don’t love some heat on your palate, just decrease the jalapeño count!
(adapted from Smitten Kitchen)
4 Servings (though I recommend doubling up and freezing as much as you can!)
1/4 cup olive oil
5 jalapeños, seeded and minced
1 small yellow onion, chopped
5 cloves garlic, minced
1 1/2 teaspoons ground cumin
2 tablespoons paprika (this is a great place to break out the nice Hungarian variety)
1 28-ounce can whole peeled tomatoes, undrained (I recommend San Marzano)
Kosher salt, to taste
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving
Heat oil in a large skillet or saucier (make sure you have a lid for this pan!) over medium-high heat. Add jalapeños and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes.
Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 7 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.
Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.