Written & Made with Love by Ryan Kelley
I adore this dish in all its simplicity and robustness. If you’re unfamiliar with its pronunciation, it may not roll off the tongue quite yet, but upon the first bite, you’ll instantly want to make it a staple in your arsenal of recipes. If there ever was such a meal that could arouse the palate in a way that both embodies the comforts of home and enchantments of something curiously foreign, shakshuka is it.
What gives this dish an even greater edge is that it’s deceptively easy, sharable, quick to whip up–and guess what? It’s vegetarian, too! So, you can enjoy this meal guilt-free and without over-exertion.
Hailing from north Africa and popularized in Palestine and Israel, this dish is traditionally enjoyed for breakfast in regions across the middle east.
However, shakshuka can be savored at any time of the day. I like to have mine for dinner, typically accompanied by a loaf of challah bread, a spring salad with oil and vinegar, and a Pilsner or a pale ale.
This rendition of Shakshuka includes feta cheese, shallots, and dill, just to add a bit more depth and flavor to the dish.
However, the joy of cooking and more importantly, satisfaction of enjoying the fruits of your labor, comes from the fact that you are free to edit to your liking! Some like to add spinach, harissa, meatballs, or additional aromatic herbs. The takeaway is this, as long as it is good for the soul, that’s truly all the matters.
I hope you love this dish as much I enjoyed sharing it with you.
- 4 tablespoons extra-virgin olive oil
- 1 large red onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 4 garlic cloves, minced
- 1 shallot, minced
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon cayenne, or to taste
- 1 teaspoon dill
- 1 (28-ounce) can of crushed tomatoes (no salt)
- ¾ teaspoon salt, more as needed
- 1 teaspoon black pepper, more as needed
- 5 ounces feta cheese, crumbled (about 1 1/4 cups)
- 5 large eggs
- Chopped cilantro, for serving
- Heat oven to 375 degrees.
- Heat oil in a cast-iron skillet over medium-low heat. Add onion and bell pepper. Cook gently until the onions have caramelized and the peppers are soft, about 20 minutes. Add garlic and shallots, and cook until tender, 2 to 3 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in crushed tomatoes and season with salt and pepper; simmer until tomato sauce has thickened, about 10 minutes. Stir in crumbled feta.
- Gently crack eggs into skillet over tomatoes. Season with dill. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve.