Simple Shakshuka
Shakshuka is a favorite Israeli dish from the Middle East and North Africa. It’s a combination of simmering tomatoes, onions, garlic, and harissa then poaching eggs is the rich tomato sauce.
Ingredients
- 2 tbsp olive oil
- 4 tomatoes large and ripe
- 1 onion medium chopped
- 2 cloves garlic chopped
- 1 tsp smoked paprika
- 1-2 tsp harissa sauce depending on spice desired
- salt and pepper to taste
- 1/4 cup kalamata olives chopped
- 1/2 cup cilantro, basil, or parsley chopped
- Crusty bread for dipping
Instructions
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Heat a 10 cast-iron skillet over medium heat. Add olive oil to the pan.
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Add chopped onions, garlic, and a pinch of salt. Saute until softened (approx. 10 minutes. Watch the garlic so it doesn't burn.
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Sprinkle smoked paprika over the top of the onions and cook, stirring constantly.
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Stir in the chopped tomatoes. Bring to a simmer then cover with a lid and continue cooking over medium-low heat for about 10-15 minutes. Stir every few minutes to prevent the sauce from sticking to the pan. The sauce should be thickened with remaining chunks of tomatoes. Stir in the harissa sauce.
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Using a spoon or spatula, make an indentation in the sauce and carefully crack an egg into that indentation. Repeat with the remaining eggs. Cover and continue to simmer until the egg whites have cooked with a soft yolk center.
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Remove the pan from the heat and top with chopped olives and fresh herbs. To serve, gently lift eggs and plenty of tomato sauce onto serving plates. Serve hot with slices of crusty bread, pita bread, naan, etc.
Recipe Notes
Nutritional information is only approximate calculations.