So the origin of Shakshuka is dependent upon who you speak to. I like to think of it as an Israeli dish since that’s where I first ate it and learned how to make it.
It’s the best for brunch. Or dinner. Or a midnight snack. Let’s get into it:
- About 1.5 hours of your time, but you won’t be standing over a stove the whole time
- Olive oil
- Five cloves of garlic (cut how you like garlic)
- One yellow onion (diced)
- Three peppers (red, orange, yellow, or a mix–diced)
- One jalapeño pepper (finely diced with ribs and seeds removed)
- Seven of your favorite tomatoes (chopped, or diced if you’re feelin’ frisky)
- One 28oz can diced tomatoes
- One 14oz can fire roasted diced tomatoes (with garlic if available)
- Cumin, cayenne, paprika, onion powder, garlic powder
- Cilantro, feta
- Pita for serving (and hummus, especially if this is your dinner)
–Keep in mind that cooking should be fun. Make this your own. Don’t worry if you don’t have some of the spices, the only one you truly need is cumin. Also this easily feeds six people.–
Put some olive oil in a large pot and heat that bad boy up.
Cook the garlic and onions for about three minutes with a tablespoon of cumin.
Toss in all the peppers, add about 2t salt and LOTS of fresh black pepper (at least a tablespoon, it makes the dish). Cook for a good 5-7 minutes.
Add the fresh tomatoes and another teaspoon or two of cumin. I’m not kidding.
If desired, throw in a couple hefty dashes of garlic powder and/or onion powder.
Add a little more salt (1/2 t) and some cayenne or red pepper flakes, whatever you prefer.
*Paprika, hot Hungarian paprika, smoked paprika (whatever you have that’s red and not cayenne) goes in. Aleppo pepper is phenomenal if you have it, but don’t bother going to the store for it.*
Add the canned tomatoes.
Stir in a touch more black pepper, cumin, garlic powder, and a little salt, and put a lid on it slightly ajar.
Let it simmer, stirring occasionally, for about an hour until the liquid basically goes away entirely and the dish becomes a nice thick stew.
Once it’s at the thickness that you’d like, make a few wells with a spoon and crack some eggs in those wells. Cover the eggs with salt and pepper and then put the lid on until the egg whites have just barely cooked. You want those yolks runny!
Top with feta and cilantro and serve straight out of the pot with pita.
*Pot will be approximately 400°–don’t touch it*