Shakshuka with Sourdough Recipe
If you've read my french toast article, you know that I have what I consider the opposite of a sweet tooth, particularly when it comes to breakfast. I'd take a salty, spicy, savory dish in the AM/brunch timeframe any day over a fat stack of flapjacks. It follows then, that one of my favorite quick and easy breakfast dishes ever is the ever-growing-in-popularity Shakshuka. Shakshuka is a Middle Eastern/North African dish involving eggs poached in a tomato/onion/pepper sauce flavored with bold spices like cumin and paprika. Variations of the dish are a popular staple in Israel, Libya, Egypt, Tunisia, Algeria and Morroco. Whether served in a cast iron pan or a tajine, it is typically served with thick bread to sop up the saucy goodness. I love pairing the dish with sourdough, my favorite sturdy bread with that additional sour bite, and then serving the leftovers (if there's any!) over Israeli pearl cous cous.
x Caroline
Shakshuka with Sourdough Recipe
Serves 4
Directions
- Preheat oven to 375 degrees; heat oil in cast iron skillet over medium-low heat
- Add onions and peppers to skillet and cook until soft, about 15 minutes
- Mix in chipotle pepper, cumin, smoked paprika and garlic, cook 1 minute
- Stir in tomatoes and simmer until thickened, about 10 minutes, adding salt/pepper to taste
- Stir in feta cheese and remove from heat
- Make small wells in tomato/onion/pepper mixture, gently crack eggs into each well, season with salt/pepper
- Bake in preheated oven until eggs are set, 8-10 minutes
- Top with cilantro and serve with toasted sourdough bread or over Israeli cous cous
Ingredients
- 2 tbsp. chili oil or olive oil
- 1 large yellow onion, thinly sliced
- 2 red/yellow bell beppers, thinly sliced
- 1 tsp. ground chipotle pepper
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 4 garlic cloves, grated or minced
- 1 28 oz. can diced tomatoes
- 1 cup feta cheese, crumbled
- 4-6 eggs
- Handful of chopped cilantro
- Salt/pepper to taste
