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Shakshuka: Israeli dish of eggs poached in a spicy tomato sauce

Ingredients

  • 2 TBS olive oil
  • 3 jalapeños don’t forget those gloves!, stemmed, seeded, and finely chopped **
  • 1 small yellow onion chopped
  • 5 cloves garlic crushed then sliced
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 28- ounce can whole peeled tomatoes undrained
  • Kosher salt to taste
  • 6 eggs
  • ½ cup feta cheese crumbled
  • 1 tablespoon chopped flat-leaf parsley
  • Warm pitas optional, for serving

Instructions

  1. Heat oil in a large skillet over medium-high heat. Add jalapeños and onions and cook, stirring occasionally, until soft and golden brown, about 5-6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

  2. Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with ½ cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

  3. Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley. Scoop into bowls and serve with pitas, for dipping.

Recipe Notes

**For me, this dish was not very spicy, but if you are serving to children you may want to adjust the pepper content. 1 would probably be enough, but if you have a child who doesn’t mind a little spice, go ahead with the three.
Serves 4-6