Shakshouka wins first prize in the “breakfast-as-dinner” category. A traditional Tunisian dish. this one-pot meal consists of little more than fresh, pastured eggs poached in a quick tomato sauce with onions and garlic. When tomatoes are in season, use your favorite peeling method to prep your garden bounty for greatness. During the off-season, a large can of whole roma tomatoes does just fine. This dish would also be a great vehicle for those random CSA greens that accrue in your fridge week after week. I’ve added chopped arugula, chard, and spinach along with the tomatoes to great success. Make sure to support local farms and use fresh, pastured eggs!
3 TBS olive oil
1 medium onion, sliced thin
1 large red bell pepper, sliced thin
1 bulb young garlic, sliced thin or minced (or 3 cloves mature garlic sliced thin)
1 tsp ground cumin powder
1 tsp smoked spanish paprika
¼ tsp cayenne pepper
2 pounds tomatoes, peeled OR 1 28-oz can whole tomatoes
1 tsp sea salt
½ tsp freshly ground black pepper
5 oz. feta cheese, crumbled
5-6 pastured eggs
fresh cilantro for garnish
warm pita, naan, or crusty bread for serving
- Heat a large, deep-sided skillet on medium heat until warm. Add oil, onions, and pepper and sauté until soft and translucent, about 20 minutes.
- While onions and peppers are cooking, prepare tomatoes. For fresh tomatoes, blanch, peel, and roughly chop, reserving any juice. For canned tomatoes, empty tomatoes and juice into a large working bowl and tear into smaller chunks with your hands.
- Add garlic to the onions and peppers and cook until fragrant, about 3 minutes, stirring regularly. Add ground spices and stir for minute or two to let them bloom.
- Add tomatoes and their juice to the skillet and let reduce for 10-15 minutes, stirring occasionally.
- After the sauce has thickened and reduced, stir in the feta cheese.
- Crack an egg into a small pinch-bowl or ramekin. Use a large spoon to press an indentation into the tomato sauce along the side of the pan and use the ramekin to slide the egg into the indentation. Repeat for remaining eggs, going around the pan like a clock, leaving roughly an inch of space between eggs. Finish with an egg in the middle if you have space.
- Cover and let simmer until the white of the eggs are just set, 5-7 minutes. Remove lid and garnish with cilantro.
- Serve table-side; use a large spoon to scoop out an intact egg and its surrounding sauce onto warm plates. Serve with salt, pepper, and hot sauce along with the warm bread or pita.