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Shakshuka… eggs poached in a spicy tomato sauce

I first learned about the famous Israeli dish, Shakshuka, when I came across it on Smitten Kitchen.shahshuka (3)

And when I proceeded to google “Shakshuka,” I was amazed by the various ways this phenomenal egg dish was prepared.shahshuka (20)

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.shahshuka (28)

Anaheim chilies, onion, garlic, crushed tomatoes, warm spices, and eggs.  shahshuka (24)

Keep in mind the Anaheim chilies, once deseeded, are not that spicy, alternatively jalapenos would work beautifully.shahshuka (30)

This to me epitomizes Middle Eastern comfort food.shahshuka (36)

Serve it up with toasted bread, or warm pita bread.  shahshuka (53)

Just perfection!  Sunday brunch, anyone?shahshuka (62)


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)



DIRECTIONS:
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 tbsp 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.shahshuka (83)
5. Add cumin, paprika, and black pepper.  Stir and cook the spices and onion mixture for about 1 minute.shahshuka (84)
6. Now add the crushed tomatoes.  shahshuka (86)
7. Stir to combine all the ingredients.shahshuka (87)
8. Cover with a lid, and cook for 10 minutes until the tomatoes thicken slightly.shahshuka (88)
9. This is what you should have.  shahshuka (90)
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.shahshuka (92)
12. Repeat steps 11 and 12 with the remaining eggs, although I used 5 eggs, I really should have used 6.shahshuka (94)
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.  shahshuka (73)



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? 

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Comments

  3. Anonymous says

    This is very similar to Eggs in Purgatory. The main difference is we use Crush red Pepper in lieu of the chilis, no cumin and we top each egg with Mozzerella and Parmasean Cheese and fresh basil. We also serve if on fresh Italian bread from Colandra's. We make this every home Giants game and have been doing it for years.

    Reply

  4. Ameena says

    This looks amazing…I've never had it before but I think this would be the most perfect brunch dish. Also, it's been SO COLD here that all I want to do is eat at home. No interest in going out to restaurants. So I might actually make this soon!

    Reply

    • honeywhatscooking says

      Thanks Ameena.. it's so easy, anyone can put it together, really! It's perfect for brunch, but I made it for dinner last night.. and it goes well with quinoa and makes great leftovers. I know, it's so cold here, I end up eating at home cause I'm so lazy to go out and ordering out is just so unhealthy. 🙂

      Reply

  11. eatgood4life.blogspot.com says

    I need to come for brunch to your house next time 🙂 I have never heard of this dish before but it sure looks awesome. I am pinning this recipe for when I get my cast iron skillet, which I am super excited to get soon. Stay warm. This weather is killing me!!

    Reply

    • honeywhatscooking says

      Lol.. yes.. and I need to do that at your house.. you make amazing dishes Miryam! Thanks.. hope you try it. Definitely getting a cast iron skillet is a great investment. The weather is killing everyone girlfriend! I don't get it.

      Reply

  14. Sirisha says

    I think the disappointment of Superbowl Sunday got me sick so I made myself these eggs for lunch today and they were delicious! Love your blog!

    Reply

  16. Ritu Singh says

    5 stars
    Nisha, I made this this morning, and it was amazing! A perfect combination of hearty, flavorful, and spicy. I added some extra red pepper flakes to it. My family loved it. We served it on top of toasted sourdough. Yummy!

    Reply

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