This one-pot dish of soft poached eggs in a steaming, flavorful tomato broth with peppers, onions and spices is called shakshuka in Israel, and is traditionally served for breakfast. This delicious dish is a staple not only in Israeli, but in Tunisian, Moroccan and Egyptian cuisine. Many other cuisines have their own version of this dish. Shakshuka is usually served in a cast iron pan with bread to soak up the zesty sauce. There are many ways to make this comforting dish but this recipe, inspired by Balaboosta, one of my favorite cookbooks, is quick and easy to make. The leftovers are fantastic too. Give it a try!
- 3 tablespoons extra-vigin olive oil
- 2 yellow onions finely chopped
- 1 bell pepper cored, seeded and chopped
- 1 jalapeño pepper cored, seeded and chopped
- 6 garlic cloves minced
- 1/4 cup tomato paste
- 1 28 ounce can whole peeled tomatoes crushed
- 1 tablespoon sweet Hungarian smoked paprika
- 1 tablespoon ground cumin
- 1 bay leaf
- 1 tablespoon sugar optional
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup baby spinach leaves or baby kale leaves
- 8-10 large eggs
- Heat oil in a large skillet or cast iron pan. Add the onion and sauté over medium heat until translucent, about 5 to 10 minutes. Add the bell pepper and jalapeño and cook just until softened, about 3 to 5 minutes. Stir in the garlic and tomato paste and sauté for another 2 minutes.
- Slowly pour in the crushed tomatoes. Stir in the paprika, cumin and bay leaf. Add the sugar, salt and pepper and let the sauce simmer for 20 minutes. Layer the spinach leaves on top. Carefully crack the eggs into the tomato mixture. Cover and simmer for about 10 minutes or until the whites of the eggs are no longer translucent. Serve warm with bread for dipping.