Shakshouka

Shakshouka

Humble ingredients like tomatoes and eggs are the stars of this rustic dish. While shakshouka is normally a breakfast or brunch dish, it makes a quick weekday dinner. Be sure to serve it with bread, preferably something crunchy like ciabatta.

Feel free to experiment with the spices. If you’d like a spicier shakshouka, add some more smoked paprika or leave it out altogether if that’s not your thing. This dish is all about ease and enjoyment, sitting around the table with some bread and wine (or coffee if you’re having it for breakfast).

Origin of dish:
The Middle East and North Africa

What you need at a glance:
fresh eggs
tomatoes—either fresh (Roma are good for this dish) or crushed canned tomatoes
an oven-safe pan, like the copper one shown from Mauviel
spices—smoked paprika is most important
harissa—a spicy tomato paste, Tunisian in origin
fresh herbs—parsley, oregano, tarragon, whatever you like!

Shakshouka
Print Recipe
Servings
4-6
Servings
4-6
Shakshouka
Print Recipe
Servings
4-6
Servings
4-6
Ingredients
Servings:
Instructions
  1. In a large skillet, heat olive oil over medium heat. Add shallots and sauté until translucent, a minute or two. Add garlic and cook for another minute or so. Add tomatoes, tomato paste, harissa, paprika and cumin. Turn down heat to low-medium and simmer for about 5-6 minutes. Add salt and a generous amount of pepper. Meanwhile, preheat oven to 400 degrees Fahrenheit. Add goat cheese, spreading it around and into the tomato mixture. Then crack desired amount of eggs right over the tomatoes. Place in oven for about 8-10 minutes. Remove from oven and garnish with fresh herbs. You can serve this right out of the pan. My daughter took a scoop and placed it on a roll and made a sandwich out of it, which I recommend.
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