Shakshuka
Warm, spiced, and bursting with flavor, this shakshuka recipe brings together poached eggs nestled in a rich tomato and pepper sauce. It's a hearty, one-pan dish perfect for breakfast, but just as appropriate for a weeknight dinner.
Yield: All recipes serve 2 people
Chef Notes: If your garden (or local farmer’s market) is bursting with tomatoes, then by all means use them here! But no shame in using canned tomatoes, which are far more consistent year round.
Components
Piperade Base
Feta
Olives
Herbs
Eggs
optional: Sourdough Bread
optional: Side Salad
Mise
Make the Piperade:
Slice the onion and peppers into thin strips. Mince 2 garlic cloves, measure out the spices and tomatoes.
Sauté the onion and peppers▸ until soft & charred.
Add the garlic and cook until fragrant.
Add the spices, tomatoes and veg stock.
Simmer for 20 minutes.
Season with salt and pepper.
Crush Olives: Use the side of a knife blade to crush olives. Remove pits if necessary.
Crumble the Feta into small bite sized pieces.
Pick & mince ¼ C of herbs. Mix and match to your liking!
Finish
Poach the Eggs:
Make small wells in the piperade with the back of a spoon, 1 for each egg)
Crack an egg into each well.
Cover the skillet and simmer for 5–7 minutes, until egg whites are set but yolks are still runny.
Garnish: Top the shakshuka with olives, herbs and crumbled feta.
Season the eggs with a pinch of salt & serve with a side of sourdough and/or a side salad!