Friday, June 17, 2011

Shakshuka (Israeli Eggs Poached in Spicy Tomato Sauce)

During Passover, my family tends to eat lots of eggs. Mostly because eggs are in just about everything during Passover. But this particular meal wasn't inspired by that. Instead, it was inspired by a tweet I made earlier that week.

I'd been wanting to make Shakshuka for months, but I never had an incentive. And things were busy. When the tweet went out, Meredith saw it and hinted that I should consider it for dinner that week, and the wheels started turning.

As a Passover dish, it's excellent (well, if you serve it with matza instead of pita, slightly less excellent), as it's tasty and full of protein. I'd say that it's one of those dishes that could easily be served as breakfast, lunch, or dinner.



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Shakshuka (Israeli Eggs Poached in Spicy Tomato Sauce)
Shahshuka is an excellent lunch or dinner, served with warm pita and Israeli salads.
Ingredients
1/4 cup olive oil3 jalapeno peppers stemmed, seeded, and finely chopped1 onion, chopped5 garlic cloves, minced1 tsp ground cumin1 tbsp paprika1 can diced tomatoes5 eggs1/2 cup feta cheese, crumbled1 tbsp parsley, chopped
Instructions
1. Heat oil in a deep pan over medium-high heat. 2. Add peppers and onions and stir occasionally for six minutes. Onions should be soft and slightly browned. 3. Add garlic, cumin, and paprika, stirring frequently for 2 minutes.4. Add diced tomatoes and liquid, reduce heat to medium and simmer for 15 minutes, stirring occasionally. 5. Reduce to medium-low, stir and make five wells in the thick sauce. 6. Crack eggs over wells, cover and cook for about five minutes, until yolks have set.7. Baste the eggs with tomato sauce using a small spoon and sprinkle feta and parsley.
Details
Prep time: Cook time: Total time: Yield: 3-4 servings
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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MyMeatlessMondays Hearth and Soul Hop at A Moderate Life

12 comments:

  1. This recipe just went on my menu for next week. I already have all of the ingredients. It sounds and looks yummy!

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  2. Dan,
    We are Middle Eastern, so this is a favorite summer recipe of ours when the Jersey fresh tomatoes and peppers are abundant. Our version is a little different, but the same idea. I actually posted a recipe for it on my blog. I love the spices in your version. I'll have to give it a try.

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  3. That's one of the things I love about the middle East and the Mediterranean - there are so many common dishes with either regional variations, or just different names.

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  4. This is a delicious Mediterranean dish! Thanks for sharing!

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  5. I've been wanting to make Shakshuka forever- looks so tasty- maybe I will actually do so this week :)

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  6. I love eggs poached in tomato sauce...this version sounds fantastic- love the flavors!

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  7. We call those Spanish eggs here in Arizona. Funny how a recipe can morph depending on geography. I haven't put feta on mine before, but love the idea.

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  8. @kirsten: yes, a friend of mine made them with salsa - she'd buy the salsa by the 1/2 gallon.

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  9. Since living in Israel this has become one of my favorite dishes! Yours looks amazing. It's such a great, flavorful one pot meal that really is good any time of day.

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  10. This had to smell fantastic cooking it looks great!

    Dan I don't think they were shipping anywhere but US I will find out and let you know...

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  11. Maybe that was the problem!

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  12. Fantastic flavors going on in there....Can't wait to make this one!

    Great post and thanks for sharing at the hearth and soul hop.

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