As we head into peak tomato abundance on the farm, I decided the other night it was high time I made shakshuka. Shakshuka is essentially eggs poached in a spicy tomato sauce. But oh, it's so much more!
I learned about shakshuka a few years ago from the Smitten Kitchen blog, only to find that it's really everywhere. At the time, my housemates and I had fun singing the name around the house as we cooked it.
Since then, I've made variations on it dozens of times -- for breakfast and dinner, for one friend and for ten.
It's easy, it's impressive, and it's delicious. Here's how to make shakshuka:
- Make a basic tomato sauce: mine is made of sauteed onions, garlic, and tomatoes (more on that here); but leave it chunky, with pieces of tomato, onion, and garlic in it instead of blending the sauce; if the sauce is watery, cook it down until it thickens
- Alternatively, saute onions and garlic in olive oil and add canned tomatoes; cook down until some of the liquid has evaporated
- Feeling spicy? Usually shakshuka has some heat, though it's not required. To get up the heat, add a finely diced hot pepper to your onion and garlic saute, or mix a bit of powdered cayenne into your sauce
- Add any other veggies if you like. Try chopped greens (kale or chard work well) or even small broccoli flourettes
- With a ladle, make a small dent in the sauce and carefully crack an egg into it
- Repeat with a many eggs as you like (or as many as you have space for)
- Let cook until the whites are nearly solid, placing a lid on top if you get impatient, like I always do
- Serve sprinkled with cheese or parsley. It looks impressive in a wide frying pan in the center of your table and goes excellent with pita bread.