Shakshuka, a one-skillet dish of eggs poached in a smoky, spicy, vegetable-laden tomato sauce. The dish was brought to Israel by Jewish immigrants from North Africa, and it can be served for breakfast, dinner, or anytime in between. Variations of the dish with different vegetables, cheese and even sausage abound — one popular version called green shakshuka replaces the tomato sauce with a rich spinach and cream sauce loaded with green vegetables. Shakshuka is traditionally made in a cast iron pan (though any stainless steel or nonstick pan will work) and served straight from the pan at the table so everyone can dig in and help themselves. A good bread is a must to mop up the sauce.
- extra virgin olive oil : 2 Tbsp
- small yellow onions : 2 piece (or 1 medium, peeled and diced)
- garlic : 3 clove (peeled and roughly chopped)
- bell pepper : 1 piece (red, orange or yellow, diced)
- smoked paprika : 0.75 tsp
- ground cumin : 1 tsp
- ground coriander : 1 tsp
- crushed red pepper flakes : 0.25 tsp
- salt : 1.5 tsp (divided)
- sugar : 1 tsp
- tomatoes : 1 can (28-oz, diced tomatoes, with juices)
- finely chopped greens : 2 cup (such as Swiss chard, kale, or spinach, tough ribs removed, gently packed)
- heavy cream : 0.5 cup
- feta cheese : 3 oz (crumbled)
- egg : 6 piece (+ Handful chopped cilantro)
Stages of cooking
Begin by chopping the onions, peppers and garlic. Be sure not to chop the garlic too finely or it will burn.
In a large skillet, heat the oil over medium heat. Add the onions, garlic and bell pepper.
Cook, uncovered, for about 8 minutes, until softened.
Add the smoked paprika, cumin, coriander, red pepper flakes, 1-1/4 teaspoons of the salt, sugar, and tomatoes.
Cook, uncovered, stirring occasionally, for about 10 minutes, or until the sauce is slightly thickened.
While the sauce cooks, chop the greens.
Add the chopped greens and heavy cream to the sauce, and continue cooking, uncovered, until the greens are soft and wilted, about 10 minutes more.
Turn off (or remove the pan from) the heat. Then, using a spoon, make 6 wells/indentations in the sauce.
Carefully crack an egg into each well, then spoon a bit of the sauce over the egg whites (this will contain them and also help them cook a bit faster than the yolks), being careful not to disturb the yolks. Sprinkle the eggs with the remaining 1/4 teaspoon salt. And then sprinkle the feta around the eggs.
Set the pan on the stove over low heat and cover with a lid. Cook for 5-7 minutes, until the egg whites are mostly set but still translucent on top. Transfer the pan to the oven and broil until the eggs are cooked to your liking, 1 minute or less for runny yolks. Remove the pan from the oven and sprinkle the cilantro over top.
Serve hot with bread and enjoy!