Pronounced shak-SHOOK-a and meaning “all mixed up” in Hebrew, shakshuka is a traditional Middle Eastern breakfast of eggs poached in a thick, richly spiced tomato sauce. It’s a one-dish wonder of a dinner: quick to prepare and completely satisfying.
- Yield: 3 to 4 Servings
- Total Time: 45 Minutes
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 mild peppers (such as Anaheim), seeded and chopped
- 1 jalapeño, seeded and finely chopped
- 1 (28-ounce) can diced tomatoes, with their juices
- 0.5 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 6 to 8 medium or large eggs
- 2 tablespoons chopped flat-leaf parsley
- 0.25 cup crumbled feta cheese
- Warm pita bread (store-bought or homemade) or
- baguette,* for serving
How to Make It
- In a large, deep skillet, heat oil over medium-high heat. Add onions, peppers, and jalapeños and cook until softened and beginning to brown, about 7 minutes. Add tomatoes with their juices, vegetable broth, cumin, smoked paprika, oregano, salt, and pepper; lower heat and simmer for 20 to 22 minutes, or until thickened.
- Crack eggs on top of sauce; cover and cook for 6 to 8 minutes, or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more). Sprinkle parsley and feta cheese over top and serve with warm bread.
- Serve shakshuka family-style with lots of toasty pita bread for soaking up the sauce.