How To Make The Mediterranean Dish Shakshuka

by Lorna Neadow Mar 2018 Also on Digital Edition

Shakshuka’s origins are from North Africa, like most great dishes. This egg dish has been found all over the Mediterranean, and I think it is time it travels over the big water and lands on your table.

The first Shakshuka was called “Saksuka” and was a vegetable and meat stew.

My version is completely cooked on the stove, so it’s much easier and just as effective as finishing in the oven. Please take creative license and add some meat, different veggies or change out the cheese. I have even made this on a bed of oven-cooked potatoes and added some heavy cream to the tomato mixture to the delight of my dining guests.

Ingredients

2 tablespoons extra virgin olive oil

1 cup each chopped yellow onion, bell pepper (any color) and Roma tomato

4 cloves fresh garlic, chopped fine

1/4 teaspoon each cayenne, cumin and white pepper

1/2 teaspoon paprika

1/2 teaspoon kosher salt

1/3 cup tomato paste

1/3 cup water

4 eggs

1/2 cup crumbled feta cheese

2 tablespoons fresh dill or mint

Directions

Add olive oil to a deep skillet over medium-high heat, then add the onions and peppers. Sauté approximately 4 minutes until soft and lightly colored. Add the fresh garlic, tomato and spices, and reduce heat to medium. Cook another 3 to 4 minutes. Add tomato sauce and water, reducing the heat again to low, cooking another few minutes. Crack four eggs into the tomato mixture, add the feta and herbs. Cover with a lid and let cook for 5 minutes. After, you will have perfectly cooked eggs. Eat just as it is or serve with toast, pita or potatoes.

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