Shakshuka

Rooted in North African cuisine, Shakshuka isn’t just cool to pronounce but is a really scrumptious one pot meal that has easily turned into a comfort food favorite for us.  This savory, flavorful tomato sauce is elevated with a healthy infusion of sriracha, cumin, smoked paprika and turmeric.  Did I have you at sriracha?? :-) While there are a lot of variations that can be explored with this dish, I like creating a heartier version with potatoes, jarred red peppers, and spinach – it’s especially great for the winter months!  Make sure to serve right out of the pan and have plenty of bread for sopping up that sauce.

Shakshuka
Adapted from Sauce Magazine
Serves 2-4

3 TBSP Olive Oil
1 large onion, chopped
12 oz red potatoes, diced into 1⁄2 inch pieces
3 garlic cloves, minced
1 1⁄2 tsp ground cumin
1 1⁄2 tsp smoked paprika
1 1⁄2 tsp turmeric
1 28-oz can whole peeled tomatoes
1 28-oz can diced tomatoes
2 TBSP Sriracha
7 oz jarred roasted red peppers, chopped
1⁄2 lb greens such as spinach or tatsoi, chopped
2 cayenne peppers, sliced or 1 jalapeno, sliced (optional)
salt and pepper to taste
4 to 6 eggs
2 TBSP parsley, chopped
2 oz feta cheese, crumbled
sliced crusty bread or pitas for tearing

  • In a 12-inch saute pan, heat oil over medium-high heat, then add the onions and potatoes.  Saute for about 5-7 minutes, stirring occasionally, until onions are softened.
  • Stir in garlic, cumin, smoked paprika, and turmeric, for about 30 seconds.
  • Pour in the diced tomatoes with liquid and mix well, scrapping up any brown bits.  Add the whole tomatoes one-by-one, by carefully hand squeezing them straight into the pan followed by remaining juices.  Add sriracha and stir to combine.  Cover and reduce heat, vigorously simmering the sauce for about 15-20 minutes, or until potatoes are tender.  Season with salt and pepper to taste.
  • Add roasted red peppers, spinach and chilies, if using, and stir until greens have wilted.
  • Increase heat and bring sauce to a boil, then crack eggs on top of the sauce, allowing for space in between each egg.  Cover and cook eggs for 5 minutes (or until you’re desired level of doneness).  Remove from heat.
  • Top with parsley and feta cheese and serve with bread on the side.

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