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.

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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