Shakshuka - the beloved savory breakfast/brunch meal that has been making more mouths water in recent years. Sunny side-up eggs perfectly nestled in a sweet, savory, and spicy tomato and pepper stew, this dish is satisfying in so many glorious ways. And did somebody say bread? Crusty bread or pita should absolutely be present to sop up every last drop of goodness. The crazy thing about this story is that shakshuka’s magnificence doesn’t end at its flavor. Eggs and veggies create the ultimate nutritional and satiating symphony. Second crazy thing - while I’ve eaten it a bunch, I have never made this splendid dish until this very moment. Did I follow a recipe? Pshh. I pulled from all of the incredible shakshuka eating experiences that I’ve had and created my very own. It was the best one I’ve ever had. This was a good story.
yield: 3-4 servings
1 tablespoon olive oil
1 small yellow onion
4 small sweet red peppers or 1 medium red bell pepper
1/2 teaspoon harissa
1/4 teaspoon ground coriander
1/2 teaspoon dried oregano
1 cup crushed tomatoes
1/2 cup water
1 teaspoon kosher salt
6 large eggs
4 leaves fresh basil, roughly chopped
1/4 cup feta cheese
cracked black pepper, to taste
Few slices crusty sourdough bread, optional
Heat oil on a large skillet over medium-high heat. Add onions, peppers, spices, and oregano. Cook stirring, 1-2 minutes.
Add crushed tomatoes and water. Season with salt. Reduce heat and simmer 8-10 minutes until slightly thickened.
Using the back of a spoon, create 6 wells in the sauce and crack an egg into each one. Cook until egg whites are set and yolk is still runny. Sprinkle feta, fresh basil, and cracked pepper over the top. Serve right away with bread.