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Shakshuka is a Middle Eastern dish with poached eggs in a spicy tomato sauce — a quick, easy, delicious, and savory brunch.
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.
Anaheim chilies, onion, garlic, crushed tomatoes, warm spices, and eggs.
Keep in mind the Anaheim chilies, once deseeded, are not that spicy, alternatively jalapenos would work beautifully.
This to me epitomizes Middle Eastern comfort food.
Serve it up with toasted bread, or warm pita bread.
Just perfection! Sunday brunch, anyone?
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.
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. 
More Breakfast Egg Recipes
- Avocado Egg Salad Sandwich (Indian Viral Chopped Sandwich)
- Bread Omelette Recipe
- Smashed Chickpea Avocado Salad Sandwich (Indian-inspired)
- Chaat Masala Eggs Potato Hash
- Black Bean Mexican Skillet Eggs
Shakshuka
EQUIPMENT
INGREDIENTS
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 4 Anaheim Chilies, deseeded, chopped
- 5 cloves garlic, chopped
- 1 tbsp paprika
- 1 tsp cumin powder
- just a sprinkle black pepper
- to taste salt
- 28 ounces crushed tomatoes
- 6 eggs, I used 5, but 6 is the right amount
- handful fresh parsley, chopped and use as garnish
INSTRUCTIONS
- 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.
- Heat a 10 inch cast-iron skillet on medium heat, add 2 tbsp EVOO.
- Once hot, add the onion, chilies, and garlic. Season with salt. Saute for 6 – 7 minutes until lightly golden.
- This is what you should have after after a few minutes.
- Add cumin, paprika, and black pepper. Stir and cook the spices and onion mixture for about 1 minute.
- Now add the crushed tomatoes.
- Stir to combine all the ingredients.
- Cover with a lid, and cook for 10 minutes until the tomatoes thicken slightly.
- This is what you should have.
- Now form a well in the center.
- Crack an egg directly over the well, or just crack an egg into a bowl and pour into the well.
- Repeat steps 11 and 12 with the remaining eggs, although I used 5 eggs, I really should have used 6.
- 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.
- While the eggs cook, chop up a handful of fresh parsley.
- Garnish with lots of parsley on top. Gorgeous, right? Serve with toast or warm pita.
