You may have noticed weird egg/tomato sauce thing popping up on blog from time to time. That’s Shakshuka, and it had become a new regular in my culinary line-up.
Shakshuka is, according to Wikipedia:
Shakshouka (also shakshuka) is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin. It is believed to have Algerian and Tunisian origins.
So let me start this recipe post out by saying, this is how I make Shakshuka. If you were to go to a restaurant it might be a bit thinner, and it probably wouldn’t have mushrooms in it, and I usually leave out the chili peppers in lieu of bell peppers. I like my Shakshuka to be more like a stew than a sauce, so take this very inauthentic recipe for what it is.
Here’s what you’ll need:
2 Bell peppers (I used yellow and orange, but you can go for whatever color scheme you like)
1 yellow onion
1-28 ounce can of whole peeled tomatoes
1 package of sliced mushrooms (or you could slice your own, or leave them out completely)
Cumin, Cajun seasoning and garlic to taste
And here’s what you do:
Step 1: chop and allow onions and peppers to soften in a large pan
Step 2: Add mushrooms and seasoning.
To be honest I change the seasoning depending on the batch, but this go ’round I used Cajun seasoning, garlic powder, Za’atar, and cumin
Step 3: Once mushrooms have softened a bit, add the can of whole tomatoes. Allow to simmer on low-medium heat for 15-20 minutes, stirring occasionally and breaking up the chunks of tomato with a wooden spoon
Step 4: Make little pockets in the stew and pour eggs in for poaching
Step 5: Wait for 2.5 years for eggs to finish poaching in sauce. Okay, maybe closer to 35-40 minutes depending on your stove. I like to cook them until the yolks are almost completely cooked through, but make them to your own preference.
Step 6: Shovel into your face with a side of whole wheat pita and tahini