Skip to Main Content
Canada's Magazine of Home & Style
Advertisement
Food

Shakshuka

Shakshuka

Shakshuka, a dish of poached eggs stewed with tomatoes and peppers, is supposed to be spicy but not overly so. Because jalapeños vary in heat depending on the season, taste a small piece of your jalapeño beforehand to decide if you want to use 1 or 2 peppers.

Ingredients


Serves 6

  • 1 28 oz. can good-quality whole peeled tomatoes
  • 3 tbsp olive oil
  • 1 cup sweet pepper, seeded and chopped (such as Cubanelle sweet pepper)
  • 1–2 jalapeño peppers, seeded and finely chopped
  • 1 cup onion, chopped
  • 3 garlic cloves, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp sweet paprika
  • 1⁄2 cup water
  • Salt, to taste
  • 6 eggs
  • 1⁄2 cup feta cheese, crumbled
  • 1 tbsp fresh parsley or cilantro, chopped
  • Crusty bread

Directions

Crush Tomatoes

  1. In large bowl, pour in tomatoes and their liquid. Using fingers, crush tomatoes and set aside.

Cook Vegetables 

  1. Heat 12″ oven-proof skillet over medium-high heat. Add oil, peppers and onions and cook, stirring occasionally, until vegetables are tender and have taken on some color, about 5 minutes.
  2. Add garlic and cook 1 minute. Add cumin, coriander and paprika and cook, stirring constantly, for 1 more minute. Add water to deglaze pan, scraping up golden bits from bottom.

Add Tomatoes 

  1. In skillet, add crushed tomatoes and liquid and stir to combine.
  2. Bring to boil, then reduce heat and simmer, stirring occasionally, until stewed vegetables thicken slightly, about 10 minutes. Season with salt to taste.
  3. Arrange rack in upper third of oven and preheat broiler.

Add Eggs 

  1. Using spatula, pull aside some sauce to make a small divot. Crack 1 egg over divot and repeat with remaining 5 eggs, evenly distributing eggs in skillet.

Broil Shakshuka 

  1. Transfer skillet to oven and broil for 2 to 3 minutes, or until egg whites are set and yolks are still runny.
  2. Sprinkle shakshuka with feta and parsley or cilantro and serve with crusty bread.

Source

House & Home December 2017

  • Photographer Angus Fergusson
Tagged