Shakshuka
Oh my goodness. People. If you have never had Shakshuka, then I am so happy to be the one to tell you about it. And then, when I’m done, you have to make it. You won’t be sorry, I promise.
Shakshuka is purportedly a North African dish, although people debate its true origins. It could be Tunisian. It could be Libyan. Some claim it’s Israeli. The only thing that matters is its deliciousness.
I admit, Shakshuka looks questionable – a skillet of delicately poached eggs simmering away in a sea of savory tomato sauce. To be honest, I wasn’t sure how my gang was going to receive it.
And then, L cleaned her bowl and asked for more. And then cleaned her bowl again.
The eggs, with set whites and runny yolks, are creamy and buttery against the backdrop of the sauce, which is spiked with just enough paprika and cumin to give it a mild kick (those who like more heat can sprinkle on some crushed red pepper or a drizzle of Sriracha). Crumbled feta or goat cheese (my choice, not being a fan of feta) adds a hint of tang. We ate our Shakshuka in shallow bowls, unadorned, with generous slices of homemade bread to sop up the bits of sauce and egg yolk our spoons missed.
There were satisfied groans all around the table.
One caution: the eggs must be fresh. The best you can get, which means organic or free range. Even better if they’re from a local farm. The yolks should be a deep, rich golden color. Because we are not scrambling here, not mixing them into a batter. We are not hiding them. They are the stars. So – the absolute best eggs you can get.
This is comfort food at its best – who doesn’t love the a perfectly cooked egg? Who doesn’t love a deeply flavored tomato sauce? And the bread – it doesn’t have to be homemade; a good, crusty artisan loaf from the grocery store or local bakery will do – is a must.
My friends, make this. Please, make this.
Shakshuka
Adapted from How to Feed a Family by Laura Keogh and Ceri Marsh
A few tablespoons of good olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced or pressed
1-1/2 teaspoons smoked paprika
3/4 teaspoon ground cumin
14 ounces diced tomatoes in their juice
14 ounces tomato sauce
1 small can tomato paste
1 teaspoon dried basil
Fine grain sea salt to taste
6-8 fresh eggs
2-3 ounces crumbled goat cheese or feta
Freshly ground black pepper
In a wide, deep skillet, warm the oil over medium heat. Add the onion and garlic and sauté until tender and just beginning to brown.
Add the paprika and cumin, and stir to combine.
Stir in the tomatoes, tomato sauce, and tomato paste until fully combined. Stir in the basil. Let the sauce come to a simmer, and then continue to simmer until the flavors have married, about 20 minutes. Taste and season with salt.
Crack the eggs onto the surface of the sauce. Cover and continue to cook until the whites are set (a glass lid is ideal here).
Sprinkle with freshly ground black pepper and the crumbled cheese.
Serve immediately, with some crusty bread and sweet butter on the side.
Feeds four hungry people.
Here’s the printable recipe. Enjoy!
