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Two eggs baked in shakshuka, a spicy tomato sauce, topped with feta cheese

Shakshuka | Eggs in a Spicy Tomato Sauce

David Lebowitz + Tammy Circeo
Ingredients from David Lebowitz' My Paris Kitchen.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Main Course
Cuisine Mediterranean, Mid-Eastern

Ingredients
  

  • 2 Tablespoons olive oil
  • 1 onion peeled and diced
  • 3 cloves garlic peeled and thinly sliced
  • 1 chile pepper stemmed, halved, seeded, and finely diced ( like serrano peppers)
  • 1½ teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika or sweet, (smoked is my preference)
  • 1 teaspoon caraway seeds crushed
  • 1 teaspoon cumin seeds crushed (or ¾ teaspoon ground cumin)
  • ½ teaspoon ground turmeric
  • 2 pounds ripe tomatoes cored and diced, or 2 (14-oz) cans whole tomatoes, puréed in the blender, or equal amount of tomato purée
  • 2 Tablespoons tomato paste
  • 2 teaspoons honey
  • 1 teaspoon red wine or cider vinegar
  • 1 cup loosely packed greens such as radish greens, watercress, kale Swiss chard, or spinach, roughly chopped (optional)
  • 1 cup feta cheese crumbled
  • 4-6 eggs

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 8-10 minutes, until soft and translucent. Add the chile pepper, salt, pepper, and spices. Cook for another minute, stirring constantly to release their fragrance.
  • Add the tomatoes, tomato paste, honey, and vinegar. Decrease the heat to medium and cook for 12-15 minutes, until the sauce has thickened somewhat. (Fresh tomatoes might take longer to cook than canned.) Stir in the greens, if using.
  • If you're not using the greens and you prefer a smoother sauce, transfer everything to a blender to purée. At this point, you can return all the sauce to the pan and and continue with the recipe to cook all the eggs at once, or you can put sauce in individual baking dishes. I like to make the sauce and keep it in the fridge for "Shakshuka-On-Demand".
  • Make the number of indentations in the sauce that you need for as many eggs as you are cooking. Crack the eggs into those indentations.
  • To cook, you can bake in a 350 F oven for 8-12 minutes or you can cook on the stove for about 10 minutes, using a lid for an additional 3-5 minutes to be sure the whites are done. The yolks should still be runny when the eggs are done.
  • Serve with crusty bread or pita bread.
  • Bon Appétit!
Keyword baked eggs, eggs, shakshuka, spicy eggs
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