Shakshuka

If there’s one thing that all the countries in the Middle East can agree on, it is that food is an integral part of their culture. Lunches in the souk, followed by an espresso, are a daily ritual enjoyed by all – Arabs, Christians, and Israelis alike. And for breakfast….shakshuka! The first time I tasted shakshuka, as a young girl working on a Kibbutz, I devoured it.

This delicious, healthy and vegetarian dish of eggs poached in a sauce of tomatoes has now made its way to menus across America. Don’t ask who invented it first – unless you want to start World War III.

Shakshuka in Arabic means “mixed up”, I suppose it’s because people baked eggs in a sauce mixed up with anything leftover in the kitchen. Truly, anything added will do. I like tomato sauce, onions and red pepper, topped with feta and cilantro. However, I’ve been known to throw in jalapeños and spinach.

Here’s the best part of this dish-I serve it in the same pan that it’s cooked in and it’s so easy to make. Just be sure to set it on a hot plate at the table. Feel free to add or delete any items you have leftover in the refrigerator. For us, this is a family tradition on Sunday mornings and holiday brunches. You can also serve it for dinner with a salad. Just for a minute, everyone is in awe over the presentation – then we all dig right in. Be sure and serve with thick slices of toasted bread to sop up the sauce (my favorite part).

INGREDIENTS:
(adapted from The NY Times)

• 3 T olive oil
• 1 large onion-halved and sliced thinly
• 1 red bell pepper, thinly sliced
• 3 garlic cloves, chopped or sliced
• 1 t ground cumin
• 1 t sweet paprika
• 1/8 t controne pepper(you can find this on my Branzino post) or other red pepper such as cayenne
• 1 28 oz. can crushed tomatoes (i like Chris Bianco’s sold at most markets)
• 3/4 t salt
• black pepper
• 5 oz. feta
• 6 large eggs (less or more)
• Cilantro-chopped or whole leaves

INSTRUCTIONS:

1. Heat oil in a large skillet over med-low heat. Add onion and pepper. Cook gently until very soft, about 20 minutes. Then add garlic and cook 1-2 minutes, stir in spices. Pour in tomatoes and season with salt and pepper. Simmer until tomatoes thicken, about 10 minutes. (At this point you can turn it off and reheat later when you are ready to serve).
2. Stir in crumbled feta.
3. Crack eggs into skillet. (I first make an indentation with a spoon so it can sit in there. Don’t worry if the egg white moves.) Put a lid on and cook at medium high just until set-around 10 minutes. (about 7 minutes in, I peek and make sure the egg whites are opaque and the yolk is still loose). You want it like a poached egg-not hard-boiled.
4. Sprinkle with cilantro and serve right to the table! (don’t forget the hot plate) Optional: Cook in a pre-heated oven (375 degrees) after cracking the eggs. 7-10 minutes.