Shakshuka - the Middle Eastern Delight

Eggs poaching in spicy tomato sauce.

Shakshuka is an oddly named dish extremely popular in the Middle East. Originating in North Africa, it migrated around the Mediterranean and is said to rival hummus in popularity. Commonly a breakfast food in Israel, it is also often eaten for lunch or dinner and is much appreciated as a one-pot meal.

Consisting of a spicy tomato sauce and eggs, Shakshuka is easy to prepare and very nutritious. Arguments rage about what constitutes authentic Shakshuka and a wide range of variations abound. I will present a common version using sweet red pepper, onion, garlic, and spices in a tangy tomato sauce.

When served as a meal, the dish is often accompanied by pita bread to soak up the delicious sauce. It can also be served over pasta or rice as a hearty topping.

Some variations include chick peas, others top with feta cheese, and some even use artichoke hearts. The dish can also be finished with cilantro or Italian parsley if desired. Paprika is a common alternative to the curry powder. Feel free to experiment.

Classic Shakshuka

3 Tbs extra virgin olive oil
1 tsp curry powder
1 tsp ground cumin (freshly ground preferred)
1/8 tsp ground black pepper (freshly ground preferred)
1/2 tsp hot red pepper flakes (or more to taste)
1 medium onion, diced
1 large sweet red pepper, seeded and chopped
28 oz. can chopped tomatoes with juices
A pinch or two of baking soda
4 large cloves garlic, diced fine
Salt to taste
6 large eggs
A sprinkle of salt and black pepper

In a large, deep skillet, heat the olive oil over medium-low heat. Add spices, stir and cook a bit till blended with the oil.

Add the onions and pepper and saute until softened, about 15-20 minutes.

Pour in tomatoes and increase heat to medium. Stir and cook tomato sauce until thickened (spend some time here - the thicker the better). Add the baking soda and mix in well (this reduces acidity). Stir in garlic and salt to taste and cook for two minutes more.

Make six indentations in the now-thickened sauce and break an egg into each. Season the eggs with a bit of salt and pepper. Reduce heat, cover, and cook until eggs have set.

Serve with pita bread or over rice or pasta.

Experiment with the spice combinations - I like it spicy so use a lot more hot red pepper.

For that late meal after returning home from work, you can even use a jar of tomato sauce supplemented by the spices. Not as good, of course, but plenty good enough and quick.

Enjoy!