Shakshuka

Ingredients

  • 2 Tbs olive oil

  • 1/3 cup chopped onions

  • 2 large cloves garlic (minced)

  • 1/4 tsp cumin

  • 1/2 tsp oregano

  • 1/2 tsp smoked paprika

  • 1/4 tsp crushed red pepper flakes

  • 1 14.5 oz can crushed tomatoes

  • Place 1/3 cup in heat proof dish.

  • 4 large free range eggs

  • Baguette slices

  1. Preheat oven to 425

  2. Place sauté pan over medium high heat.with 2 tablespoons olive oil . Add 1/3 cup chopped onion (I used red only because it’s what I had), minced garlic . Sauté till soft, about 5 minutes.

  3. Add all spices and crushed tomatoes. Bring to boil, turn down and simmer for 10 minutes, until the sauce is thick.

  4. Place 1/3 cup in heat proof dish. Carefully crack egg on top of the sauce, careful not to break the yoke. 

  5. Place in about 8 minutes; until egg white is set and yoke is still a bit runny.


This is a “riff” on the Tunisian recipe for Shakshuka. There are so many variations - this is a good place to let your creativity fly! To see me make this check check out this Shakshuka Instagram post!

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