“By posting this recipe I am entering a recipe contest sponsored by Davidson’s Safest Choice Eggs and am eligible to win prizes associated with the contest. I was not compensated for my time.”
I wasn’t planning on using this dish for the Recipe Redux & Davidson’s Choice Safest Eggs Light & Lean Recipe Contest.
Because, honestly, my shakshuka never looks as good as cooking magazines and the interwebs (known as Pinterest and Google Images) tell me it should.
But after months of thinking about it (solely based on our communal viewing of The Great Food Truck Race and support of the Middle Feast food truck) it received the highest praise from The Professor*….
*”Very good,” said in monotone while briefly glancing over to look at me. (He’s not quite as excitable about food as I am.)
…and realizing when a friend asked me for the recipe (after enjoying it during my night for The Bachelor/ette cooking) that I’d actually changed the many recipes I had consulted over time enough to be my own…
…well, this was one dish too good NOT to share.
Davidson’s Safest Choice Eggs are perfect for this dish, because they are pasteurized in a perfectly calibrated water bath that removes risk of Salmonella without cooking the egg, so you don’t need to worry about getting sick if they are still raw, or just slightly cooked.*
*I wish these had been available all those times Mama Smart told me I wasn’t allowed to eat the raw brownie batter or cookie dough.
And with shakshuka, you’re trying to keep the eggs soft cooked and runny, because that joyously delicious and creamy yolk mixing with the spicy seasoned tomato sauce and eaten with pita (or English muffins, because, well, nooks and crannies people) is what makes shakshuka so good.*
*And good for you: welcome to my body choline, protein, complex carbs, Vitamin C, and lycophene!
So good, in fact, that I ate it two nights in a row, and then for breakfast.
And I’d probably eat it again right now if I wasn’t out of tomatoes.
- 4-8 eggs (depending on appetites)*
- 1-2 Tbsp. olive oil, for sauteeing
- 3 cloves garlic, minced
- 1/2 sweet yellow onion
- 1 red bell pepper
- 1 28-oz can whole, peeled plum tomatoes
- 2 tsp. ground cumin
- 1 tsp. sweet paprika
- 1 tsp. smoked paprika
- 1/8 tsp. cayenne pepper
- 1/2 tsp. salt (or more, to taste)
- 1/4 cup fresh cilantro, chopped (plus more for serving)
- feta or queso fresco, for serving
- warm whole wheat pita bread or toasted English muffins, for serving
*Because a friend asked, I would say 2 is normal, but you may be really hungry, or want to focus on filling up your stomach with the sauce (like me).
- Finely chop onion and bell pepper. (I prefer to use an electric chopper.)
- In a large, wide skillet or sauce pan–preferably with a high ‘lip’/edge and definitely with a lid–saute onion, garlic, and bell pepper in 1-2 Tbsp. of olive oil until softened.
- While onion, pepper, and garlic are cooking, open tomatoes and either crush by hand in large bowl or coarsely chop directly in the can with a knife.
- Add tomatoes to the pan, stirring well to combine all vegetables.
- Stir in spices and bring sauce to a simmer.
- Continue to cook and stir until tomatoes are mostly broken down.
- Reduce heat to medium low.
- Crack eggs directly into the sauce, working in batches if necessary.
- Cover pan and cook eggs until whites are (at least mostly) cooked and yolks are just setting up.
- Spoon egg(s) into bowls and sprinkle with cilantro and cheese, if desired.