Shakshuka
North African inspired dish that brings incredible flavor to breakfast or brunch
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 Medium Sweet Onion, Sliced
- 1 Red Bell Pepper, sliced Orange would work too as that is what I had on hand.
- 3 cloves Garlic, Sliced
- 1 Habanero Pepper, Diced Can sub in milder chili pepper to control heat. For this batch 1 habanero was not excessive for my taste.
- Sea Salt To taste
- 1 tsp Ground Cumin
- 1 tsp Crushed Red Pepper
- 1 tsp Paprika Smoked or regular depending on desired flavor. Can also use a mixture of the two.
- 28 oz Crushed Tomatoes (1 Large Can) See blog for reference to jarred Shakshuka sauce that may be available to sub for part of this.
- 1 splash Cooking Wine
- Fresh Ground Black Pepper To taste
- 1 cup Feta Cheese Crumbles
- 1 cup Greens Softer greens so they wilt quickly. I grabbed a handful of spring mix I needed to use up.
- 1/3 cup Fresh Cilantro Can adjust up or down depending on taste. Save some for garnish at the end.
- 4 Eggs
Instructions
- In a large saute pan, heat the oil on medium-low setting. Add onions and red bell pepper with a healthy pinch of salt. Cook until peppers begin to soften and onions are completely soft.
- Add garlic, habanero and all dry spices (cumin, paprika, crushed red pepper) . Cook for another 2 - 3 minutes, with an intermittent stir or two to mix ingredients. Be careful not to burn the garlic.
- Add tomatoes, salt, and black pepper. Simmer for 10 minutes, stirring occasionally. Sauce will reduce and thicken slightly.
- Stir in greens, cover, and cook for another 5 minutes.
- Remove cover, stir in a splash of cooking wine and cilantro. Add the feta cheese crumbles.
- Use back of spoon to make 4 small indentations (or craters!) to top of sauce. Crack the eggs, adding one egg to each of the 4 indentations. Make sure the eggs are still on top of the sauce layer. Also, make sure the eggs are separate from each other. One egg in each quadrant (see photos). If desired add a small amount of salt and pepper to each egg.
- Cover pan and cook for 7-8 minutes. Egg should firm up slightly but yolks should still be runny. If eggs are desired to slightly greater doneness add another minute or so here.
- Spoon some sauce into a bowl as a base. Use a spatula to get additional sauce and an egg per serving bowl, placing egg on top within bowl (see photos). Garnish with desired amount of leftover cilantro and feta.
- Optional: Add a crusty bread to serve with dish (see photos, dish in picture is pan toasted thick cut sourdough).
