Not only is this dish visually enticing, but it's just fun to say! This dish tastes just as delicious as it looks, and it's a flavorful blend of spices, tomatoes, and fiery chiles. Shakshuka means "a mixture" in Arabic slang, and it also has its roots in the Hebrew verb leshakshek, which means "to shake." This is rather a quick dish that is perfect for a weeknight dinner, but flavor-packed, filling, and visually appealing enough to impress guests at a dinner party!
currently listening to:
can't stop listening to this song! an upbeat, mellow song that's so relaxing to listen to-- highly recommended!
1/4 cup olive oil
chiles of your choice; 2 jalapeños or 3 Anaheims (the first time you make it, start with a little, since you don't want to end up with a dish that's too hot!)
1 yellow onion
5 cloves garlic
1 teaspoon ground cumin
1 Tablespoon paprika or smoked paprika
1 28-oz can whole peeled tomatoes, undrained
1/2 cup water
1/2 cup crumbled feta cheese
1 Tablespoon fresh flat-leaf parsley, chopped
Warm pitas for serving
serves 4 to 6
prep time: 5-10 min
cook time: 30 min
adapted from smitten kitchen
1. Chop the onions and chiles. Crush the garlic with the flat side of your knife, and roughly chop.
2. Heat oil in a large skillet over medium-high heat (6-7 heat level out of 10). Add the onions and cook, stirring occasionally until the onions are golden brown, for about 6 minutes.
3. Add the chiles, garlic, cumin, and paprika, and cook for 2 minutes, stirring occasionally.
4. Add the tomatoes to the skillet with their juice. Using a wooden spoon, crush the tomatoes into smaller pieces (you can also use kitchen shears, but be careful to not scratch your skillet). Add 1/2 cup water.
5. Reduce heat to medium (4-5 heat level), and simmer until slightly thickened, about 15 minutes. Taste and season with salt.
6. Crack the eggs directly over the skillet, cover the skillet, and cook until the yolks are just set, for about 5 minutes. While the eggs are cooking, toast the pita. After 5 minutes, using a spoon, gently pour some of the sauce over the egg whites, being careful not to crack the eggs or disturb the yolk.
7. Sprinkle feta and parsley over the mixture and serve.