I Can’t Think of a Shakshuka Pun!

Brrrr! It’s cold outside! Now, granted most of us still don’t really have anywhere to go most days, but that kinda chill creeps its way into your bones whether or not you cross the threshold of your front door. What’s the perfect way to stave off such numbing frigidity? Why, a hearty breakfast, of course.

What could be heartier than shakshuka? If you ask me, damn near nothing. For those not in the know, shakshuka is a dish of eggs poached in a rich sauce of onions, peppers, tomatoes and spices. It can be eaten for any meal of the day and is so delicious and warming that many cultures claim it as their own. All across North Africa and the Middle East, from Morocco to Turkey to Israel, everyone has their own special tweak or twist on this fabulous dish.

All of which is to say that there’s a lot of freedom to be had here. Feel free to mix this one up according to your personal tastes. I’ve heard of additions like ground lamb, mushrooms, cinnamon, nutmeg, roasted garlic, and Parmesan cheese. Once you get the basics down, you can take this dish wherever you please.

What ISN’T up for debate is your cooking vessel. You need something sturdy, that will evenly regulate your heat. Tradition (Tradition!) dictates the use of a cast iron pan, but an earthenware tajine is also a good choice. Just don’t use some flimsy, fackackta dollar store fry pan. You’ll end up with scorched sauce and raw eggs.

As you can see from the above photo, the size of your pan will dictate how many people you can serve. Bank on two eggs per person, three if you’re having a late breakfast, or hearty brunch. I made enough here for probably 3-4 people, and as such the quantities in the recipe reflect that.

Shakshuka

Ingredients:

• Extra-virgin olive oil, as needed
• 1 large yellow onion, peeled and finely diced
• 1 red bell pepper, cored, seeded and finely diced
• 1 jalapeño, cored, seeded and finely diced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2.3g (1tsp) ground cumin
• 2.3g (1tsp) ground turmeric
• 6.8g (1tbsp) paprika
• 2.3g (1tsp) cayenne pepper
• 2.3g (1tsp) garlic powder
• 4.6g (2tsp) chili powder
• 1 796mL can whole Roma tomatoes
• 5-6 eggs, cracked into individual small ramekins
• 125g feta cheese, drained and crumbled
• 8-10 sprigs of Italian parsley, leaves only, finely chopped
• Baby arugula leaves *optional garnish*
• Buttered toast *recommended accompaniment*

Method:

1. Heat a film of olive oil over medium heat in a large cast iron pan. Add the onions and a large pinch of salt. Sweat the onions for 8-10 minutes until translucent and starting to brown.
2. Add the bell pepper and jalapeño. Continue sweating until most of the water has released from the peppers, 4-5 minutes more.
3. If the pan is looking very dry, drizzle in a bit more olive oil. Add the cumin, turmeric, paprika, cayenne, garlic powder and chili powder. Stir to combine with the vegetables and let the aromas wake up, 1-2 minutes. Be mindful not to let the spices burn.
4. Add the tomatoes, then fill the can 1/3 of the way full with water. Add this to the pan as well. Bring the mixture to a simmer, and let reduce, stirring occasionally for 25-30 minutes, or until thick and rich. Be sure to scrape down the sides of the pan.
5. Using a wooden spoon, create a divot or nest in the sauce for each egg. Pour the eggs one by one into their intended indentation. If a yolk breaks, it’s not the end of the world, but try to keep the eggs intact. Cover the pan and cook until the eggs are just set, 6-7 minutes.
6. Uncover the pan and sprinkle the feta around the eggs. Allow the mixture to cook for 2-3 minutes more uncovered, to evaporate excess moisture from the cheese.
7. Garnish the whole pan with the chopped parsley and remove from the heat. Using a wooden or heatproof plastic spatula, serve up individual portions, ensuring each plate gets 1-2 eggs. Garnish with arugula and serve with toast.

Breakfast, lunch or dinner, this is a dish that’s sure to impress. If you have itty-bitty cast iron pans, you can even make individual servings right in their own vessel!

Remember, this dish can be tweaked all sorts of ways to your liking. You can make it more or less spicy. Add different vegetables. If runny, jammy yolks aren’t your thing, then cook the eggs longer. Just don’t invite me to breakfast.

Have you ever had this dish before? Will you be trying it for a hearty weekend breakfast? Let me know in the comments below, or shoot me an email! As always, I love to hear from you and we’ll see you next time!