I think we can all agree that shakshuka is probably one of the greatest dishes ever created. It’s easy, simple and you can usually make it from stuff you already have in the house: canned tomatoes, spices and eggs. You can add vegetables like roasted eggplant, fresh (or frozen) spinach or cheese like feta or goat cheese.
It’s also versatile in terms of size: you can make a small portion and you can also make a much larger portion.
Shakshuka for a crowd is ideal for brunch entertaining. Serve it up with some labneh, hummus, chopped Israeli salad and fresh pita or other good bread for dipping.
Ingredients
- 2 Tbsp olive oil
- 1 large onion
- 4 garlic cloves
- 1 12 oz jar roasted red peppers, drained and chopped (can also use freshly roasted peppers, skin removed and chopped)
- 2 28 oz cans diced tomatoes
- 1 Tbsp paprika
- 2 tsp cumin
- 1/2 tsp caraway seeds
- salt and pepper to taste
- 6-8 eggs
- 2-4 oz feta cheese
- 2 Tbsp chopped fresh parsley
- pita or fresh bread for serving
Directions
- Preheat oven to 375 degrees. Grease a 9×11 pyrex dish.
- Add oil to a large saute pan (pan should be a little on the deeper side) over medium heat. Add onion an cook for 4-5 minutes, until soft and translucent. Add garlic and cook 1 minute. Add roasted bell pepper and spices and continue to cook for 3-4 minutes until fragrant.
- Scrape mixture into greased pyrex dish. Add the 2 cans of diced tomatoes and mix.
- Place in oven for 30-35 minutes, until sauce has thickened slightly and tomatoes are cooked.
- Carefully remove pan from oven. Using a tablespoon, create 6-8 wells in the tomato sauce. Crack eggs and gently place in each well.
- Place pan back into oven for 3-5 minutes, or until whites have just set and egg yolks are still runny. (Or to your liking).
- Remove from oven. Sprinkle with feta cheese (optional) and fresh parsley. Serve hot with fresh pita or bread.
