Shakshuka had been on my to-try list since I first heard of it.
One of my husbands favorite meals is breakfast-eggs for dinner.
This is a dish of eggs, poached in a sauce of tomatoes, peppers, onions, and spices.
I’ve learned Shakshuka (or Shakshouka) is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines, and that it is traditionally served in a cast iron pan with bread to mop up the sauce. It is also popular in Israel, often served for the evening meal.
So happy I discovered shakshuka! Inexpensive and bursting with flavor. Protein, veggies and bread on the side, this one-skillet dish is a complete meal. Breakfast, brunch or dinner, this will be on our table often.
Shakshuka
(serves 4)
Ingredients
4 tablespoons oil
1 large onion, chopped
1 large red bell pepper, seeded and chopped
1 large jalapeño, seeded and chopped
3 garlic cloves, thinly sliced
2 tablespoon tomato paste
1 cup of fresh spinach
4 large tomatoes, chopped (canned whole plum tomatoes with juices, coarsely chopped, can be substituted)
1 bay leaf
1/2 tablespoon sugar
1/2 to 1 tablespoon kosher salt
1/2 tablespoon sweet Spanish paprika
1/2 tablespoon ground cumin
1/2 teaspoons ground black pepper
1/2 teaspoon caraway seeds
1/3 cup feta cheese, crumbled (optional)
6-8 large eggs 
Place the spinach on top; add crumbled feta. Using the back of a spoon make a well and break the eggs, one by one, into well allowing space between eggs. 
1/2 to 1 tablespoon kosher salt
1/2 tablespoon sweet Spanish paprika
1/2 tablespoon ground cumin
1/2 teaspoons ground black pepper
1/2 teaspoon caraway seeds
1/3 cup feta cheese, crumbled (optional)
6-8 large eggs
Directions:
Heat oil in a large deep skillet. Sauté the onions until translucent. Add bell peppers and jalapeño; cook on a medium heat just until softened (about 5 minutes). Stir in the garlic, tomato paste and sauté for another 3 minutes.
Add tomatoes to skillet. Stir in all the spices; simmer for 20 minutes.
Place the spinach on top; add crumbled feta. Using the back of a spoon make a well and break the eggs, one by one, into well allowing space between eggs.
Cover the pan and cook for about 5 minutes on a low temperature, or until the egg whites set.
Serve with crusty bread to sop up all the yummy juices 
Serve with crusty bread to sop up all the yummy juices
To make garlic bread, I usually top bread with butter or oil and lots of spices and cheese then toast or broil. Since the shakshuka is already loaded with spices, I wanted something simpler.
Sliced garlic cloves were rubbed over the tops of sliced rolls then drizzled with olive oil and toasted.
Shakshuka is a staple dish around here and yours looks delicious. The addition of the garlic bread is brilliant.
Amalia
xo
I have never heard of this before but I know I would love it…looks delish!
Looks like a nice meal for the cooler temps, I can't wait to try this
Yum, this looks delish! Think I'm gonna give it a try. Thanks!
Yum, this looks delish! Think I'm gonna give it a try. Thanks!
Yum, this looks delish! Think I'm gonna give it a try. Thanks!
My daughter spent some time in Turkey and has made a similar dish for us on several occasions. It's filling and delicious! Eggs are great for any meal.
Oh my, that looks good. We do breakfast for dinner quite often. I like being able to make it all in one pan too