Shakshuka is a one-skillet dish of eggs poached in a smoky, spicy, vegetable-laden tomato sauce.

Popular throughout the Middle East, particularly in Israel (where it ranks right up there with falafel and hummus as one of Israel’s most-loved dishes), shakshuka is one-skillet dish of eggs gently poached in a smoky, spicy tomato and vegetable sauce. The dish was brought to Israel by Jewish immigrants from North Africa and variations abound. One popular version called green shakshuka replaces the tomato sauce with a rich spinach and cream sauce loaded with green vegetables. My version is traditional, with a few small tweaks that take it up a notch. I add a splash of heavy cream to marry the acidity of the tomatoes with the richness of the eggs – it makes all the difference – and I also sprinkle crumbled feta on top.

Shakshuka is traditionally made in a cast iron pan and is simple to prepare. You start by making the sauce on the stovetop, then you gently crack the eggs into wells in the sauce and cook briefly before finishing the dish under the broiler. It’s the ultimate breakfast-for-dinner dish, but it can be served any time of day. Toasted buttered bread for mopping up the sauce and runny yolks is a must.

What You’ll Need To Make Shakshuka

Step-by-Step Instructions

Begin by chopping the onions, peppers, and garlic. Be sure not to chop the garlic too finely or it will burn.

In a large skillet, heat the oil over medium heat. Add the onions, garlic and bell pepper.

Cook, uncovered, for about 8 minutes, until softened.

Add the smoked paprika, cumin, coriander, red pepper flakes, 1-1/4 teaspoons of the salt, sugar, and tomatoes.

Cook, uncovered, stirring occasionally, for about 10 minutes, or until the sauce is slightly thickened.

While the sauce cooks, chop the greens.

Add the chopped greens and heavy cream to the sauce, and continue cooking, uncovered, until the greens are soft and wilted, about 10 minutes more.

Turn off (or remove the pan from) the heat. Then, using a spoon, make 6 wells/indentations in the sauce.

Carefully crack an egg into each well, then spoon a bit of the sauce over the egg whites (this will contain them and also help them cook a bit faster than the yolks), being careful not to disturb the yolks. Sprinkle the eggs with the remaining 1/4 teaspoon salt. And then sprinkle the feta around the eggs.

Set the pan on the stove over low heat and cover with a lid. Cook until the egg whites are mostly set but still translucent on top, 5 to 7 minutes. Transfer the pan to the oven and broil until the eggs are cooked to your liking, 1 minute or less for runny yolks. Remove the pan from the oven and sprinkle the cilantro over top.

Serve hot with bread.

Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Shakshuka.