If you are like me and are a fiend for Sunday brunch, then you've probably stopped by Tatte to get their Shakshuka dish a time or two. But what about the days you are looking to have a nice brunch at home with your friends, family, and/or gal-pals?
Fear not, because I make Shakshuka at home all the time, and is not that difficult - trust me! It's a simple, savory, vegetarian dish that is also gluten-free! What a trifecta, am I right? Follow the steps below for this one-skillet recipe of poached eggs in spicy tomato sauce.
Time: 50 Minutes | Yield: 4-6 Servings
- 3 tbsp EVOO
- 1 large onion, halved and sliced thin (I personally prefer a vidalia onion)
- 1 red bell pepper, seeded and chopped
- 3 garlic cloves, sliced thin
- 1 tsp cumin
- 1 tsp paprika
- 1/8 tsp cayenne, or to taste
- 4 cups diced tomatoes (approx 4-5 tomatoes) OR 28 oz canned tomatoes (diced)
- 2 tbsp tomato paste
- 3/4 tsp salt, more as needed
- 1/4 tsp black pepper
- pinch of sugar, to taste (optional)
- 5-6 eggs
- 1 & 1/4 cup crumbled feta
- cilantro/parsley, chopped for garnish
- Challah/pita/bread of choice (optional)
- In a large skillet (I prefer using a cast-iron), add EVOO over medium heat. When skillet is heated, add onion and bell peppers and cook gently until soft (approx five minutes). Add garlic and continue to saute until fragrant.
- Add tomatoes and tomato paste and stir until well-blended. Add spices & sugar and allow mixture to simmer over medium heat for 10 minutes until it starts to reduce. (At this point, add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne for a spicier Shakshuka. Be careful, the cayenne makes it spicy pretty quickly!)
- Once tomato sauce has reduced and is seasoned to taste, make space for the eggs and crack into spaces one at a time. I like to cook 5 eggs on outer edge and one in the center, and I cook so the eggs are over-easy (with runny yolk).
- Cover the pan and allow the mixture to simmer, for about 10-15 minutes or until the eggs are cooked to your liking. (Keep an eye on the simmer to prevent over-reducing your sauce and burning your dish!)
- Once eggs are cooked to taste, take off heat and garnish with chopped cilantro/parsley and feta.
- Serve with a nice, crispy bread (or don't, if you're going gluten-free) and enjoy!
Did you try this recipe out? Let me know how it went in the comments below!