I first learned about the famous Israeli dish, Shakshuka, when I came across it on Smitten Kitchen.
And when I proceeded to google “Shakshuka,” I was amazed by the various ways this phenomenal egg dish was prepared.
On a bitterly cold snowy afternoon, I decided I was going to make Saveur’s version of Shakshuka, this is probably the most authentic version out there, I made a couple of minor swaps (less oil, less garlic, & no feta cheese) for my version.
Just perfection! Sunday brunch, anyone?
NUTRITION: Eggs are a very good source of Vitamin B2, and are a good source Protein and Vitamin D, although the yolks do contain a lot of cholesterol, the yolk also contains tons of nutrients that are good for you. Crushed Tomatoes are a good source of Fiber and Protein, additionally tomatoes are a good source of Vitamins A and C. Anaheim Chilies are a good source of Vitamin C. Parsley is an excellent source of Vitamins A, C, and K.
INGREDIENTS (makes 3 servings; mostly adapted from Smitten Kitchen, originally from Saveur):
- Garlic Infused Extra Virgin Olive Oil – 2 tbsp
- Onion – 1 medium (chopped)
- Anaheim Chilies (long green chilies) – 4 (deseeded, chopped)
- Garlic – 5 cloves (chopped)
- Paprika – 1 tbsp
- Cumin Powder – 1 tsp
- Black Pepper – just a sprinkle
- Salt – to taste
- Crushed Tomatoes – 1 (28 oz.) can
- Organic Eggs – 6 (I used 5, but 6 is the right amount)
- Fresh Parsley – a big handful (chopped and use as garnish)
1. Deseed the green chilies, and then chop the chilies, onion, and garlic.
NOTE: The long green chilies are more flavorful than hot, just make sure you deseed them completely.
2. Heat a 10 inch cast-iron skillet on medium heat, add 2 tablespoon EVOO.
3. Once hot, add the onion, chilies, and garlic. Season with salt. Saute for 6 – 7 minutes until lightly golden.
4. This is what you should have after after a few minutes.
5. Add cumin, paprika, and black pepper. Stir and cook the spices and onion mixture for about 1 minute.
6. Now add the crushed tomatoes.
7. Stir to combine all the ingredients.
8. Cover with a lid, and cook for 10 minutes until the tomatoes thicken slightly.
9. This is what you should have.
10. Now form a well in the center.
11. Crack an egg directly over the well, or just crack an egg into a bowl and pour into the well.
12. Repeat steps 11 and 12 with the remaining eggs, although I used 5 eggs, I really should have used 6.
13. Cover with a lid and allow the eggs to simmer on medium heat for 8 minutes. For runny eggs, cook slightly less for about 5 minutes total. I prefer my eggs well-done.
14. While the eggs cook, chop up a handful of fresh parsley.
15. Garnish with lots of parsley on top. Gorgeous, right? Serve with toast or warm pita.
TELL ME: Have you tried/heard of Shakshuka, or something similar? Are you in awe with this dish as much as I was when I first saw it?