1/1 Photo of Shannon's Shakshuka
I’ve made Shakshuka in a large cast iron skillet but found a recipe that makes them in individual baking dishes, so everyone gets their own portion and I really like that idea. You can do it either way, the concept is basically the same. Everyone likes their eggs cooked differently so keep an eye on the Shakshuka as its cooking and use the times as guidelines; various factors can affect cooking times. When served, the eggs should be still runny so that the yolks mingle with the spicy sauce. Prep time is approximate as I've never really timed it.
My Private Note
Units: US | Metric
- 1/4 cup olive oil
- 1 sweet onion, peeled and diced
- 3 garlic cloves, peeled and thinly sliced
- 1/2 teaspoon chili paste
- 1 teaspoon sea salt
- 1 teaspoon black pepper, freshly ground
- 2 teaspoons paprika, sweet
- 1 teaspoon caraway seed, crushed
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 14 ounces diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons honey
- 1 teaspoon balsamic vinegar
- 1 cup kale, coarsely chopped (swiss chard or spinach are nice too)
- 4 ounces feta cheese, cut in generous, bite-sized cubes
- 4 -6 eggs
- 1In a large cast iron or heavy bottomed steel skillet, heat the olive oil over medium high heat.
- 2Add the onions and the garlic and cook for 5 minutes, until soft and translucent.
- 3Add the chili paste, salt, pepper, and spices.
- 4Cook for a minute, stirring constantly, to release their fragrance.
- 5Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 12 to 15 minutes, or until the sauce has reduced some.
- 6Stir in the chopped greens.
- 7Meanwhile, preheat the oven to 375ºF (180ºC.).
- 8Divide the sauce into 6 baking dishes and press the feta cubes into the sauce.
- 9Set the baking dishes on a baking sheet, make an indentation in each, and crack and egg into the center. Or,.
- 10Leave the sauce in the skillet, press the feta cubes in and make six indents evenly around the skillet.
- 11Crack the eggs into the indents.
- 12Bake until the eggs are cooked to your liking, anywhere from 10 to 15 minutes – begin checking them sooner to get them just right.
- 13If the yolks begin to get a little firm on top before the whites are cooked, drape a sheet of foil over or an oven proof lid, but avoid having it touch the yolks.
- 14Serve with lots of crusty bread for scraping up the sauce.
- 15For a gluten-free friendly option serve over hot oatmeal or brown rice.
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Nutritional Facts for Shannon's Shakshuka
Serving Size: 1 (174 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 339.6
- Calories from Fat 228
- Total Fat 25.4 g
- Saturated Fat 8.0 g
- Cholesterol 212.7 mg
- Sodium 1067.9 mg
- Total Carbohydrate 17.1 g
- Dietary Fiber 3.5 g
- Sugars 9.3 g
- Protein 13.2 g