Submitted by Batya Stepelman from Sparrows & Spatulas.
One of my favorite meals on our most recent trip to Israel was the eponymous dish at Dr. Shakshuka in Jaffa. Shakshuka, also spelled Shakshouka, consists of poached eggs, tomatoes, peppers, onions and spices. Originally from Tunisia (though some say Libya), the dish was made popular in Israel by Tunisian immigrants in the 1940s and 50s.
I usually serve shakshuka with a garlic-rubbed slice of toasted bread. But I also like to pulse the tomato mixture with an immersion blender, then poach the eggs in the sauce, and put it on top of rosti (a classic Swiss potato pancake). It’s so delicious!
Regions: Africa and Middle East
Recipe Origin: Tunisia
Serves 4 to 6
- 1/4 cup olive oil
- 3 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
- 1 small yellow onion, chopped
- 5 cloves garlic, crushed then sliced
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- 1 28-ounce can whole peeled tomatoes, undrained
- Kosher salt, to taste
- 6 eggs
- 1/2 cup feta cheese, crumbled
- 1 tablespoon chopped flat-leaf parsley
- Warm pitas, for serving
- Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
- Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
- Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.