Discovering Shakshuka
Recently I was introduced to a Mediterranean dish called Shakshuka “shak-SHOO-kah” (isn’t that fun to say?), which in its simplest form is a spiced tomato stew made with onions and green peppers and topped with poached eggs. There is great debate over the origins of the dish, with some historians favoring the premise that it came from Tunisia, and others believe it originated in Turkey or in Morocco. Another theory is that it hails from Yemen, where it is served with a spicy green paste called sahawiq. Wherever its origins, it has become a staple in many Mediterranean countries, and each has put it’s own spin on the dish.
There are many variations of Shakshuka, from the very simple to the extremely complex. Different spices and vegetables have been added, and in some restaurants you will find meats have been incorporated as well. But for me, keeping it traditional lets the fresh simplicity of the ingredients shine. In this recipe I have sauteed fennel with the onions and bell peppers for another layer of flavor, but you can use swiss chard, kale or spinach as well (just cut out the thick ribs and add it at the end of cooking instead of the beginning).
It Starts with the Pan!
The best way to cook Shakshuka is in a cast iron skillet. While another type of skillet will work, the cast iron skillet retains and disperses the heat more evenly. Besides, there’s just something very satisfying and “down on the ranch” rustic about cooking and serving right out of a cast iron skillet! Heat your olive oil in the pan, then saute your onions, garlic, green peppers, fennel (if you are using fennel), and spices (just use a pinch of salt here because as you reduce the stew the salt will become more concentrated) until the vegetables are tender.
You can use fresh tomatoes (the riper they are the better) or you can use canned tomatoes (just make sure you break them up really well). Add your tomatoes, tomato sauce, and sugar to the pan. Simmer until the mixture begins to reduce (if you are adding spinach or kale instead of fennel, this is where you want to add). At this point you should taste the stew and adjust the seasoning to your liking.
Adding the Eggs
Using a wooden spoon, make six wells (indentations) in the stew mixture, spaced out in the pan. Gently crack an egg into each well (I crack each egg into a small bowl first, then slide it into the well so it doesn’t go everywhere). Once you have all six eggs in their little tomato beds, reduce the heat and cover the skillet; cook on low until the egg whites are set.
Uncover and add fresh parsley, and some Feta Cheese if you like. Serve straight from the pan! Shakshuka is traditionally served with warm pita bread or challah to sop up all that wonderful juice from the stew, but our market was out so I found some deliciously soft naan bread we used instead and it was spectacular! A Mediterranean-style Chick Pea Salad on the side completed this delectable, fragrant meal perfectly. This dish is vegetarian if you are ovo, and paleo if you leave off the Feta and use agave instead of sugar.
I hope you will give this dish a try. Leave me a comment and let me know how you would make this dish your own! You can share this post using the links above, and I would love it if you would take a minute to subscribe to my site so you won’t miss a single thing! And remember to always add A Slice of Spice to your every day!
Michele
Shakshuka (Shak-SHOO-kah)
A warm, savory Tomato Stew with onions, bell peppers, spices and topped with poached eggs.
Ingredients
- 3 tbsp olive oil
- 1 lg yellow onion, chopped or thinly sliced
- 2 green peppers, chopped
- 2 cloves garlic, peeled and chopped
- 2 bulbs fennel, thinly sliced can use 1/2 bunch swiss chard, kale, or 10 oz spinach instead
- 1 tsp sweet paprika or chili powder (any type)
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 pinch red pepper flakes (optional)
- Salt and pepper
- 6 lg ripe tomatoes, chopped can use 28 oz can whole tomatoes
- 1/2 cup tomato sauce
- 1 tsp sugar
- 6 lg eggs
- 1/4 cup chopped fresh parsley
- 2-3 oz Feta cheese, crumbled
Instructions
-
Heat olive oil in a large cast iron skillet. Add onions, green peppers, garlic, fennel (if using), spices, pinch of salt and pepper. Don't over salt. Cook, stirring frequently, until the vegetables are tender (about 10 minutes).
-
Add the tomatoes, tomato sauce, and sugar (if you are using canned tomatoes be sure you break the tomatoes up into pieces). Simmer until the tomato mixture begins to reduce, about 10 minutes. If you are adding chard, kale, or spinach you should add that now and simmer for another 3-4 minutes. Taste and adjust seasonings to your liking.
-
Using a wooden spoon, make six (6) wells, or indentations, in the tomato mixture (make sure you space the wells out around the pan). Gently crack an egg into each well.
-
Reduce heat and cover the skillet. Cook on low until the egg whites are set.
-
Uncover and add the fresh parsley and Feta Cheese (if using). Serve with warm challah or pita bread (or your choice of crusty bread).
Tantalizing taste and delightfully entraining starting with a pan. Looking forward to continuing the conversation via saucy recipes.
Thank you Grace! Come back soon!
Love Shashuka! This recipe looks delicious and oh so comforting!
Thank you Tina! It is definitely comfort food!
This looks amazing! My daughter loves anything with tomatoes and adores poached eggs. I think I will have to make this as a surprise! I have never heard the combination before.
I think she will love this! Let me know how it turns out!
This looks divine! I love that I can find all the ingredients at my local grocer.
Absolutely! And it’s very adjustable as well!
That’s such a cool recipe. Thanks for sharing!
Thank you Kathryn!
What a great way to use up all the tomatoes we’ve grown! I can’t wait to try it!
Looks yummy, my husband would like this dish.
Thank you Naomi! It is quite lovely…but simple too!
WOW! This is making me so hungry! I have to try this recipe out. And, the pictures are so amazing that I just had dinner and am hungry again. ;o)
Thanks Di! That’s quite a compliment! Give this one a try!
This recipe looks so yummy and comfortable. I absolutely love fennel and would love to incorporate into more dishes.
I think people are scared of the initial flavor profile of fennel, but it cooks so nicely! I hope you give this a try!
Excellent write up and walk through. My father in law would enjoy this recipe, but I will pass it on to his wife to make. Haha!
LOL…thanks Tiffany. I appreciate your feedback! Hope your mom-in-law gives it a try!
This looks amazing! I’m going to try this next week.
Yay! Let me know how you like it Jackie!
This sounds interesting. I’m not a fan of poached eggs but I’m always up to try something different. Thanks for the recipe
The great thing is they cook in the stew and take on that rich flavor! Give it a try!
Yum!! Defintiely have to try this!
I think you will love it Lisa!
Yummy! I am definitely trying this!
Great! I hope you love it!
Now say Shakshuka 10 times out loud 🙂 This looks amazing and I love the simple ingredients, very unique looking dish.
LOL! I know…it’s actually fun to listen to everyone trying to remember the name! It is very simple and delicious!
Yummm, and great pics!! You have a talent!
Thank you Gail! I appreciate that very much!
My friend made something similar, it was called eggs in purgatory. It was very delicious. All the herbs in this dish sound really good too.
The great thing about it is the flexibility…if you don’t have something (or don’t like a particular spice) you can leave it out or change it up!
Oh my! This looks SO yummy! I need to try this!
Yes ma’am! Tasty and healthy…a great fit for your lifestyle!
Great site. We will be doing recipes as well and really like your layout.
Thank you Dennis! I appreciate the feedback! Would love for you guys to subscribe and stay in touch!
This looks so yummy! Pinning for later! Now if only it would cool off enough to enjoy a warm stew…
I hear ya! I quit waiting for cool weather because it’s so crazy here!
This looks wonderful and like something my entire family would enjoy.
It is delicious…and not hard to make at all!
Looks amazing! I have always wanted to try this in Israel!
I would love to go there and try the real stuff too!
That really looks delicious! And the ingredients sound like it will have a wonderful flavor.
It is! Very rich and robust flavors!
Ooooooooooooohhh! Sounds delicious! Will definitely be making this soon! Thanks for the great post and pics!
Thanks for checking it out Laura. Let me know if you love it!