The Best Shakshuka

The best shakshuka recipe with perfectly cooked eggs, spiced tomato sauce, peppers, onions that tastes restaurant-worthy. The most epic brunch served with pan-fried potatoes or crusty bread.

Let me begin by saying I owned a cast iron skillet for a solid year before I used it.

A YEAR. It intimidated the heck out of me. How do I wash it? How do I store it? How do I season it? How do I keep it shiny? What does it like to eat?

It was kind of like how I get really stressed out about simple tasks. I overthink and overthink and once I finally just DO IT, I realize I spend way more time fixated on how I'm going to conquer something than the time it takes to finish the damn thing. Better done than perfect, that's what I'm sayin'.

To answer the above questions, the skillet I have comes pre-seasoned so I didn't have to worry about seasoning it. I just make sure to coat it with oil before and after I cook, to not use a bunch of soap when I wash it, and to fully dry it versus letting it sit out wet so it doesn't rust. Easy peasy!

SO. How do I like my eggs? Many ways, but most recently, in shakshuka!! I made my first shakshuka a few months ago when I was craving something savory but was bored with eggs and avocado toast. The first try was good, but it wasn't great.

Nowhere near blog-worthy. I made it again a number of times after Jeff repeatedly requested "charcuterie" (he meant shakshuka) on Sunday morning. I played with the spices, the tomatoes, the eggies. And here we are today with the perfected version.

What is this word that sounds like a gibberish shoe, you ask? Some say it's Israeli and some say it's North African and some say it's Middle Eastern. It's basically yummy cuminy spiced tomato sauce with peppers, onions, and poached eggs.

Now. This serves two people. If you're feeding a crowd, I would double it; although I would do that in a way larger pan than the 10-inch cast iron skillet I used for this baby or else the eggs will be all crowded.

I love to serve this epic shakshuka with crusty bread or pan fried taters. To make pan-fried potatoes, first heat a tablespoon of oil and half a tablespoon of butter over medium heat.

Dice up two medium sized potatoes and add them to the hot pan along with half a teaspoon of kosher salt, garlic powder, and pepper to taste. Cook for a while (maybe 15-20 minutes?), stirring often and turning down the heat if they get too browned.

Season to taste with more salt and pep!

I think what makes this shakshuka the best ever is the spices. I use a full teaspoon each of paprika, smoked paprika, and cumin plus half a teaspoon of oregano and plenty of salt and pepper.

Be sure to let the onion and pepper brown and really let the tomato juices cook down to enhance the flavor. If you don't have a cast iron skillet, no worries. You can totally use whatever pan you fancy.

Remember not to toss the yolks! They house the vitamin D, B12, selenium, and 40% of the egg's protein. Team whole egg, over here! 2018, guys. Brunch hard or don't brunch at all.

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