It is no secret that one of my all time favorite ingredients to create with and eat is eggs. The versatility of this matte, white, oval and delicate wonder is unmatched. Although I have lots of recipes with eggs as the star ingredient, this was actually my first attempt at preparing this well-known, traditional yet forever trending, Middle Eastern breakfast/brunch delicacy. And I have no words to describe the final taste and level of excellence that this dish possesses. It seems each element added enhances the next and results in luscious eggs captured in intense and perfectly balanced flavors.
I used shredded mozzarella cheese but crumbled feta with its innate tang and creamy texture would be just as, if not even more fabulous in this recipe. Another great addition is sliced, ripe avocados layered on top when serving. The variations and possibilities when recreating Shakshuka are unlimited. Make it is as spicy as you want by adjusting the amount of cayenne, paprika and chili powder. So as long as the base is simmered for a sufficient amount of time allowing for all the flavors to develop, mingle and the oils to be released prior to adding the eggs, you just can’t go wrong when following this simple method of preparation. Moving forward, this Shakshuka recipe will for sure be my go-to brunch presentation!
Shakshuka
Ingredients
- 6 eggs
- 1 large red onion *sliced
- ½ green pepper *deseeded and sliced
- 1 cup roasted red peppers *jarred, drained and chopped
- 2 Campari tomatoes *sliced
- 1 cup cherry tomatoes medley *halved
- 2 cups baby spinach leaves
- 1 jalapeño *deseeded and chopped
- 5 garlic cloves *peeled, thinly sliced
- 3 tbsp grape seed oil
- 3 tbsp butter
- ¾ tsp chili powder
- ¾ tsp paprika
- ¾ tsp cayenne powder
- ½ tsp black pepper *freshly cracked
- 1 tsp coriander powder
- 1½ tsp cumin powder
- ½ tsp sea salt
- ½ tsp Kosher salt
- 1 tbsp tomato paste
- 1 tbsp parsley *freshly chopped
- 1 tbsp scallions *sliced
- ½ cup mozzarella cheese *shredded
Instructions
- Heat a large skillet (cast iron or non-stick) on medium high (I used my new wonder Our Place skillet which worked like a charm!). Add 3 tbsp grape seed oil + 2 tbsp butter, melt and turn heat to medium. Now add sliced red onions and green peppers and sauté for 12 minutes until onions are light golden brown and softened. Now add thinly sliced garlic, mix well and continue to sauté for an additional 4-5 minutes. Turn heat to medium low and add spices (coriander, cumin, chili, paprika, cayenne, sea salt, Kosher salt to taste and pepper). Mix well, cook for 1-2 minutes and add sliced Campari tomatoes, halved cherry tomatoes medley, chopped jalapeños and mix to incorporate all ingredients.
- Turn heat to low and sauté tomatoes in onions mixture for 10-12 minutes. Add baby spinach leaves, mix well, cover skillet and cook for 5-7 minutes more, until spinach wilts and oil separates.
- Now create wells in mixture (I used back of a wooden spoon) and crack 6 eggs individually into wells. Cover skillet and simmer eggs on low heat for 5-7 minutes (depending on how you like your eggs). Add remaining 1 tbsp of butter (diced) and sprinkle shredded mozzarella cheese, fresh parsley and scallions on top. Cover skillet and simmer for additional 1-2 minutes. Remove skillet from heat and let rest, covered for 2-3 minutes.
- Intensely flavorful, finger-licking, lip-smackingly delicious Shakshuka is now ready to serve. Tastes superb with pita bread toasted/warmed with a smear of butter. Prepare your taste buds for an unforgettable culinary experience. Enjoy! Nosh Farma'aiye!