OH-EM-GEE! I love shakshuka! I don’t know how familiar you may be with this dish, but if it’s not a regular part of your budget-friendly-crowd-pleasing-eat-it-any-time menu, you need to add it, like yesterday!
So what is shakshuka (which iPhone likes to auto-correct to “Shark Hula.” We’ve started calling it that around the house because, you know, kids)? Short story is that shakshuka is a tomato and eggs dish. Eggs are poached in a savory, spicy tomato sauce that is flavored with onions, peppers, and cumin. It’s a very popular dish in the Middle East that originated in areas of North Africa and you’ll find variations in just about every area of the region.
My sister suggested this dish to me when I was having a very uninspiring season when it came to feeding my family. She had just returned from her second trip to Israel and said I had to try this deliciousness. Everything about the dish spoke to my Jewtina heart and I quickly adapted the recipe to my Tejana-Mexicana palette.
There are recipes for varieties all over the Internet and I certainly don’t claim to have The Only recipe for shakshuka, so feel free to add your spin on it. All the flavor profiles can be adjusted to taste or preference. Being Mexicana, I love a lot of heat in my food, so you’ll see that I use serrano peppers rather than mild green peppers, but certainly feel free to substitute peppers of you choice.
I’ve even made a version with roasted hatch chilies when hatch season is upon us (if you’re from the Austin area, for some reason this is a huge deal, but I know it’s an even bigger deal in New Mexico. Shout out to my New Mexican readers!) I’m less about the cumin and more about adding paprika. You may love that smoky, pungent cumin flavor. You do you!
Because the sauce is so soppable, shakshuka is generally served with some kind of bread item – challah, pita, tortillas even (dude! We’re in Texas!) I’ve made this dish during Passover and ladled it over big pieces of matzo. Of course, cheese is life and so I’m pretty generous with feta or queso cotija sprinkled on top of my shakshuka. Many people also like a smattering of flat leaf parsley or mint to dress it up. I’ve even seen it get even more Tej-Mex by adding cilantro (pero, not me. Cilantro me sabe a jabon.)
Without further delay, I give you my recipe for Shakshuka Tejana
- 1 can petite diced tomatoes
- 1 can crushed tomatoes
- 1/2 to 1 large onion, diced (small or large dice, it’s up to you)
- 1-2 serrano chilies, diced (you can keep the seeds for more heat or remove the seeds and veins for a less spicy dish)
- 2-3 garlic cloves, minced
- 1 T of tomato paste (this is optional, but I do find that it deepens the tomato flavor)
- 1 T paprika
- 1/2 to 1 tsp cumin (again, this is to your individual taste buds’ delight)
- salt and pepper to taste
- Olive oil, lots
- 6 eggs
- pita or other bread for serving
- feta or queso cotija for serving
- parsley, mint, or cilantro for serving
- In a hot large, heavy bottom pan (I’m using an enamel cast iron braising pan), drizzle a generous amount of olive oil.
- Once oil is just slightly shimmering, add onions, peppers, and garlic. Saute until onions are translucent, edges just barely begin to brown, and garlic is very fragrant. Keep heat at medium and be careful not to over brown the garlic.
- Add paprika and cumin. Stir to coat vegetables and allow spices to bloom.
- Add tomato paste and stir. Then add one can of petite diced tomatoes with the juice. Use this juice to deglaze the pan.
- Allow mixture to gently simmer for a few minutes.
- Add the crushed tomatoes and stir.
- At this point I let the dish simmer on low until I’m ready to drop the eggs in. You definitely want to make sure the tomato mixture is nice and bubbly hot before you add the eggs, but timing this step can be tricky timing if you want the eggs to have cooked whites but runny or soft yolks. My advice is to drop the eggs a little bit before you want to serve. They’ll take only a little time to set the whites and still maintain a runny yolk.
Dropping the eggs:
Using a wooden spoon, make 6 little “wells” in the tomato sauce, being careful to space them out. Gently crack an egg into each well. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
I dish up one or two eggs in a bowl with lots of the tomato mixture, dress with a little olive oil and sprinkle on the herbs and cheese. Serve with pita or bread of your choice and dig in. Bete’avon!