As you can probably tell from my posts on the blog so far, I’m a fan of Middle Eastern food. One of my favorites is shakshouka: an egg dish that is traditionally brunch fare, but works for any meal in my opinion. I often cook it for dinner on days where we haven’t eaten eggs for breakfast. Pair it with a few different sides and crusty bread for a hearty dinner.
P.s. – if you are ever in New York, I’d highly recommend 12 Chairs Cafe for their shakshouka and Middle Eastern guacamole.
Note: if you have a large cast iron skillet, this is best cooked in one. If you don’t, use another large skillet.
- 6-7 tomatoes, chopped finely
- 1 red bell pepper, sliced thinly
- 2-3 onions, sliced thinly
- 6-8 sprigs thyme, chopped
- 6-8 springs parsley, chopped
- 4 eggs
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- ½ cup water
- 1 tbsp cilantro, for garnish
- Salt and pepper, to taste
- In a large skillet on medium-low heat, add the olive oil, onions and peppers. Cook until the onions and peppers are softened, about 10 minutes.
- Add the cumin, cayenne pepper, thyme and parsley and sauté for a few minutes.
- Add the chopped tomatoes, lower the heat and let the tomatoes cook for 10-12 minutes.
- At this stage, once the tomatoes have melded together with the spices and flavors, add up to half a cup of water. Continue to cook on a low flame for 10 minutes. If you prefer a chunky shakshouka, you can skip this step: take up to three-fourths of the tomato-onion-pepper mix into your blender, blend into a thick sauce. Add this sauce back to your skillet.
- Increase the heat to medium-low once again and create four wells in the mixture, into which you will crack the eggs.
- Crack eggs one by one. I prefer my yolks well done while my dad prefers them runny, so I pause for a few minutes in between and let two eggs cook before cracking the others. Feel free to space out the timing of your egg-cracking and cooking based on how you prefer your eggs.
- Garnish with chopped cilantro while the eggs are cooking.