Hi friends! I am just a tad excited to share today’s recipe (AKA REALLY EXCITED).
When Josh first made it for me I remember being so wowed by the flavour and realizing that I had never had – or even really heard of – anything quite like it.
As it turns out, Shakshuka (or Shakshouka) is a very popular dish in many North African and Middle Eastern countries. Its origins aren’t entirely agreed upon (and I can see why people fight for its credit), but whatever the true origin, all the countries that have adopted it as a staple deserve a gold star in my humble opinion.
By definition, Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers and onions and is often spiced with cumin. Today’s version has more of an Italian undertone but it is as comforting as I imagine the original to be.
As my bestie and I brunched on this over the weekend, she remarked on the fact that it is a dish reminiscent of so many other foods we know and love. It’s somewhat like pizza, and quite a lot like spaghetti sauce. So if you love those familiar flavours and also love eggs – and egg YOLK – you are in for a serious treat. (Although for the record, if you’re not a runny yolk lover, you can by all means just bake it a bit longer, until the egg is cooked through!)
I love eating it with pita to soak up all the yolky goodness but Challah and rice are other popular options. Also take note that if you have a cast-iron pan, this recipe is a wonderful way to make use of it. But if you do not, the only real detriment is having to dirty an extra pot!
Breakfast, Lunch or Dinner Veggie-Packed Baked Eggs
- 2 Tbsp Olive Oil, divided
- 1 onion, medium-sized, chopped
- 2 bell peppers, any colour, chopped
- 1 garlic clove, large, minced
- 1 28-oz can diced tomatoes (including liquid)
- 1 tsp italian seasoning
- 1 Tbsp Balsamic
- 4 eggs
- Fresh parsley, for garnish (optional)
- Pour 1 Tbsp of the oil into a medium to large pot over medium heat.
- Once hot, add the chopped onion, bell peppers and garlic.
- Cook for about 10 minutes, until veggies are soft and starting to brown slightly.
- Add the tomatoes, italian seasoning, balsamic and remaining Tbsp of olive oil to the pot, with the veggies and bring to medium-high heat.
- Cook at a vigorous simmer for 10-15 minutes, stirring often, until most of the liquid is evaporated and the sauce is quite thick.
- Pour or spoon the sauce into an 8 x 8 inch glass pan and make 4 little wells with a spoon. Crack an egg into each well, being careful not to break the yolk. Season with salt and pepper if desired.
- Bake in oven preheated to 400F for 5-10 minutes while keeping a close eye on the eggs, removing it when they have reached your desired doneness.
(It took 8 minutes for a set white and runny yolk, as displayed in the pictures.)
- Serve alone or with bread or rice of choice!
*Note: If serving just one, you could place just a portion of the sauce into a smaller dish and bake with fewer eggs. Leftover sauce is great for pasta!
I hope that you love this dish if you give it a try and that it becomes a staple in your kitchen, as I foresee it becoming in mine.
Have you ever had Shakshuka or something similar?
What is your favourite way to eat eggs?