The best shakshuka recipe with perfectly spiced tomato sauce, peppers, onions, and eggs. The most epic brunch served with pan-fried potatoes or crusty bread!
This is a sponsored conversation written by me on behalf of American Egg Board. The opinions and text are all mine.
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!
Today I’m teaming up with The American Egg Board to spread the good word about their new campaign that’s putting a new twist on the age old question, “How Do You Like Your Eggs?” We’re breaking out of the ordinary to inspire you think about eggs differently, beyond the usual. Check out the Incredible Egg’s website for more recipe ideas and inspiration!
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. THE ONLY SHAKSHUKA RECIPE YOU’LL EVER NEED!
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 (I use avocado oil for all my high heat cooking) 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!
It’s 2018, guys. Brunch hard or don’t brunch at all.
- 1 tbsp oil (I used avocado oil)
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 jalapeño, de-seeded and chopped
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp paprika
- ½ tsp oregano
- ½ tsp kosher salt + more to taste
- Freshly ground black pepper, to taste
- 1-14oz can diced tomatoes
- 4 large eggs
- Cilantro or parsley, for garnish
- Heat oil over medium heat in a cast iron skillet or medium skillet of choice.
- Once hot, add onion plus a good pinch of salt and pepper and sauté for 5 minutes, stirring often. Add bell pepper and jalapeño and sauté for another 5 minutes or until veggies are getting nice and browned. Add garlic and cook for 30 seconds. Add spices, salt, and pepper. Stir for another minute.
- Immediately add tomatoes and their juices, stirring well to combine. If you have extra parsley or cilantro, stir that in too. Reduce heat to low and simmer for about 10 minutes, or until sauce has thickened.
- Use a spoon to make 4 wells in the sauce and crack eggs into holes, spooning a little sauce over the white edges. Sprinkle with salt. Keep heat on low, cover, and cook for 6-8 minutes, or until whites are set. Make sure you don't overcook them or they'll be rubbery.
- Garnish with cilantro or parsley and serve immediately with potatoes or crusty bread!