Benjamin is 6 weeks old today, and I’m finally getting around to posting recipes – a project that I wanted to start back in October when I was newly pregnant. Here is a delicious recipe for Shakshuka, a Middle Eastern egg dish. My brother in-law, Walker, gave us this fabulous Breakfast for Dinner cookbook for Christmas, and this week we tried out this wonderful recipe. If you aren’t too keen on spicy food – eliminate the jalapeño.
Shakshuka
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| Yield | 3 - 4 |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Total time | 1 hour |
| Meal type | Breakfast |
| From book | Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth |
Pronounced shak-SHOOK-a and meaning “all mixed up” in Hebrew, shakshuka is a traditional MIddle Eastern breakfast of eggs poached in a thick, richly spiced tomato sauce.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 Medium yellow onion (chopped)
- 2 mild peppers (such as Anaheim) (seeded and chopped)
- 1 jalapeño (seeded and finely chopped)
- 1 can (28-ounce) diced tomatoes (with their juices)
- 1/2 cup vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 6 - 8 eggs ((medium or large))
- 2 tablespoons flat-leaf parsley (chopped)
- 1/4 cup crumbled feta cheese
- warm pita bread or baguette for serving ((Pita is traditional, but any sturdy, crusty bread will do))
Directions
| 1. | |
| In a large, deep skillet, heat oil over medium-high heat. Add onions, peppers, and jalapenos and cook until softened and beginning to brown, about 7 minutes. Add tomatoes with their juices, vegetable broth, cumin, smoked paprika, oregano, salt and pepper; lower heat and simmer for 20 to 22 minutes, or until thickened. | |
| 2. | |
| Crack eggs on top of sauce; cover and cook for 6 to 8 minutes, or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more). Sprinkle parsley and feta cheese over top and serve with warm bread. | |
Note
Serve shakshuka family-style with lots of toasty pita bread for soaking up the sauce