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*Post by Angela.


I'm thinking of adopting this, the name of a traditional Israeli poached egg dish, as my battle cry (in the event that I ever finally go into food-related battle). I saw this recipe for shakshuka back in the spring of 2010, and just never got around to it. Then last fall, I spotted this fantastic-looking Indian-spiced version of the dish from one of my favorite food bloggers and dear friend Shulie over at Food Wanderings. Even then, it took me several months to work it into the dinner rotation, and now it’s taken up a permanent slot. This dish is the epitome of comforting and tasty, and is really cheap and relatively healthy as well.



  • 1/4 cup olive oil
  • 3 jalapeños, stemmed, seeded, and finely chopped
  • 1 small yellow onion, chopped
  • 10 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tbsp paprika
  • 1 28-ounce can whole peeled tomatoes, undrained
  • Salt
  • 6 large eggs
  • 1/2 cup feta cheese, crumbled
  • 1 tbsp chopped parsley
  • Crusty bread (or pita bread)

First, I heated the oil in my cast-iron skillet over medium-high heat. It’s a 12-inch skillet, I think, which was just big enough – you need enough space so that each egg will have some room to spread out. I added the jalapeños and onion and cooked, stirring occasionally, until soft and golden brown, about 6-8 minutes. I threw in my mountain of garlic along with the cumin and paprika and cooked just a couple minutes more.



I  dumped the can of tomatoes into a medium bowl and crushed them up with my hands, then added them (along with all the liquid) to skillet along with 1/2 cup of water. I brought it up to a boil, then reduced the heat to medium to simmer, stirring occasionally, until the sauce had thickened a little bit, about 15 minutes. At this point, I threw in a little salt to taste.



I carefully cracked the eggs over sauce, trying to make sure that they were evenly distributed across sauce’s surface. Keeping the sauce at a gentle simmer, I covered the skillet and cooked until the whites were just set, about 6-8 minutes. Then I sprinkled the shakshuka with feta and parsley.



To serve, I spooned the sauce and a couple of yolks over slices of warm crusty bread. The tomato sauce is fantastic, hearty and spicy, and the yolks are unsurprisingly delicious sopped up with bread. My only quibble?  Not enough. The next time I made shakshuka, I doubled the sauce. And we still managed to polish it off.

Shakshuka! A powerful weapon to have in your food arsenal, for sure.



Reader Comments (5)

Did you hear me bursting out in laughter?! Now the image of you in a food battle yelling Shakshuka is forever burnt in my mind! Gorgeous how the colors of your Shakshuka turned out. You make me proud!!

March 28, 2012 | Unregistered Commenterfoowanderings

Thanks, Shulie! And thank you so much for introducing me to the wonders of shakshuka. We've made it a couple more times since.

March 30, 2012 | Registered CommenterAngela

WOw, that looks so awesome. Nothing I like more than runny yolks on just about anything. Even on top of another runny yolk. Never had this must make

April 6, 2012 | Unregistered CommenterEvan

Can't tell if my last comment went through. This looks incredible. Thanks for sharing the recipe

April 6, 2012 | Unregistered Commenterdedc79

It is super awesome, Dan, and very easy. You should make it for your lady.

April 11, 2012 | Registered CommenterAngela

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