Or shakshouka - either way, it's delicious.
I found this shakshuka recipe on Pinterest, and though I'm not big on tomato sauces (I find them to be too acidic), the beautiful photos and other ingredients - the spices, the herbs, the sprinkle of feta, the runny yolks, and most of all, the olive oil grilled bread - had me running to the grocery store.
These photos are of my first attempt at this smoky shakshuka dish, when A and I whipped it together for a weekend brunch. The pan was more than enough for the two of us big eaters. We love cilantro here, and I love mint, so I went a bit heavy-handed on the greens (but passed on the parsley). It was such a success that my second attempt came shortly thereafter, as an appetizer when I hosted dinner for the girls over spring break (more mentioned in this post).
- 28oz can crushed tomatoes (we used diced)
- 1 onion, thinly sliced
- 1 tbs olive oil
- 3/4 tsp sea salt
- 3/4 tsp smoked paprika
- 1/2 tsp cumin
- cracked pepper, to taste
- 3 eggs
- sprinkle of crumbled feta
- chopped cilantro
- chopped mint leaves
- sliced bread (we used a baguette) brushed with olive oil
- On medium to high heat, add sliced onion to pan with 1 tbs olive oil, 1/4 tsp sea salt, 1/4 tsp cumin, and 1/2 tsp smoked paprika. Stir 5-10 minutes to blend spices and coat onions. When the onions are translucent, cover pan with lid to caramelize onions, stirring occasionally for 5 minutes.
- Add crushed tomatoes, 1/2 tsp sea salt, 1/4 tsp cumin, 1/4 tsp smoked paprika, and cracked pepper, to taste. Stir and bring to a simmer. Allow to simmer 10 minutes, reducing heat to low once the sauce thickens.
- Brush slices of bread with olive oil, and grill to your liking.
- Crack eggs into sauce and allow simmering to cook the egg whites. When the whites are cooked, remove pan from heat. Top with crumbled feta, chopped herbs, and additional seasoning/spice to your liking.
There's no need for utensils - use the olive oil grilled bread to scoop the deliciousness from the pan!
Bon appetit! x