Shakshuka is one of my favorite breakfast dishes. This middle eastern dish has rich history, with many countries in the middle east having a variation.
I first found this recipe on NYT Cooking, and after making it a few times I’ve changed a few things, but it’s always delicious.
I make this for big breakfasts with friends or for football tailgates. It is great for a crowd and it’s an interesting conversation starter. Although Shakshuka is popping up on more menus these days, I wouldn’t say it’s very mainstream in the US.
Shakshuka has deep middle eastern roots. Almost every country in the middle east has their own version of this dish.
I love this dish because not only is it delicious, but it’s so fun to look at and even better to eat.
We eat it straight out of the cast iron pan. It’s best eaten with lots of fresh, crusty bread and great company.
- 2 tbsp olive oil
- white onion, diced
- red or yellow bell pepper, diced
- 1 tsp cumin
- 4 garlic cloves, diced
- 1 tsp paprika
- 1 tsp cayenne (use less if you don’t like spice!)
- can of diced tomatoes
- 6-7 eggs
- 1 cup crumbled feta
- cilantro, for serving
- salt and pepper, to taste
- crusty bread, for dipping
Heat oven to 375. In a large cast iron skillet, add the olive oil. Add diced onion and pepper. Cook for 10-15 minutes, until it’s translucent and soft.
Add spices and garlic and stir well. Add canned tomatoes and stir. Season with salt and pepper, and let flavors simmer together for 15 minutes.
After simmering, crack your eggs into the sauce in the skillet. Make sure they’re evenly distributed!
Top with feta and bake for 10 minutes, or until the eggs are done to your liking. Top with cilantro and serve. We love eating this straight from the cast iron skillet with lots of crusty bread!