Looking for a quick weeknight meal that’s just as fun to say as it is to eat? Well for me that would be Shakshuka! Shakshuka (also spelled Shakshouka) is a dish of which eggs are poached in tomatoes, peppers, onions and spices. It has ties to the Middle East and North Africa. Say it again…Shakshuka...Sooo fun!
Even though Shakshuka is so quick and easy to put together, it feels like an utterly indulgent dish because it’s so darned flavorful. Be sure to get some good bread drizzled with a little olive oil and toasted to sop up all that deliciousness.
You can make the sauce for Shakshuka in advance, just be sure to reheat it before adding the eggs. If the sauce goes into the oven cold either the sauce will be cold and the eggs cooked perfect; or the sauce will be hot and the eggs over cooked.
Shakshuka is also a terrific dish to serve for brunch; you can leave it rustic by serving the egg dish straight from the skillet, or make it fancy by using gratin dishes.
Last time, I promise…Shakshuka…that just doesn’t get old!
Here's what you do.
Pre heat oven to 375 degrees.
|Saute the onions in olive oil, in a medium sized oven proof skillet.|
|When the onions are translucent and have a little color too them add the bell pepper and the smashed garlic. I like the garlic whole so that the dish to be over powered by it.|
|When the bell peppers have softened, add the canned tomatoes and its juices, canned tomato juice, sugar, paprika, bay leaf, salt and pepper to taste. Simmer this for about 10 minutes.|
|Use the back of a spoon to create a divot in the sauce and crack the eggs into each divot. The recipe calls for 4 eggs, but Billy wanted two and I only wanted one egg for dinner; if you want 5 eggs have at 'er.|
|Cook in the hot oven just until the eggs have set, 5 to 8 minutes. Serve with a salad and same good toasted bread for sopping up the sauce.|
2 Tbsp. Olive oil
½ Medium onion, sliced
½ Red bell pepper, cut into strips
2 cloves Garlic, smashed
1 cup Diced canned tomatoes and juices
¼ cup Tomato juice, from a can
½ tsp. Sugar
½ tsp. Sweet paprika
1 Bay leaf
Salt and pepper to taste
1. Pre heat the oven to 375 degrees.
2. Heat the olive oil over medium heat in a medium sized, oven proof skillet. Add the onions and sauté until the onions are translucent and just beginning to brown.
3. When the onions are slightly browned, add the red bell pepper and smashed garlic to the skillet. Cook until the bell peppers have softened.
4. Add the diced tomatoes and its juices, canned tomato juice, sugar, paprika, bay leaf, salt and pepper to taste. Bring to a boil, then reduce the heat to medium low and simmer for 10 minutes.
5. Remove the skillet from the heat. Make a divot in the sauce with a spoon and crack an egg into it; repeat with the remaining eggs.
6. Put the skillet into the oven and cook until the eggs are set; 5 to 8 minutes.
Serve Shakshuka with a salad, and good toasted bread.
*Note; Shakshuka can be made in individual gratin dishes. Place the cooked sauce in the bottom of each gratin dish, crack two eggs over the sauce, and bake for 5 to 8 minutes.
**You can prepare the sauce for the Shakshuka in advance but be sure to reheat the sauce before adding the eggs.
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