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Shakshouka, Shakshuka or Chakchouka

It does not matter how you spell it, it's GREAT!

Ingredients
  

  • 2 Tbsp Olive Oil
  • 1/2 large Sweet Onion Medium Chop
  • 1/2 large Red Bell Pepper, Medium Dice Or Green Bell Pepper
  • 1 Jalapeno, Diced - OPTIONAL
  • 3 Garlic Cloves, Minced
  • 1/2 Tsp Red Chili Pepper flakes
  • 2 Tbsp Contadina Tomato Paste Brands matter!
  • 1 Cup Vegetable Stock PLEASE SEE DIRECTIONS
  • 28 oz Crushed Italian Tomatoes, Delallo Delallo San Marzano Style
  • Kosher salt, to taste
  • 1 Tsp Oregano Dry
  • 1 Tbsp Harissa Dry
  • 1 Tsp Smoked Paprika
  • 1 Tsp Cumin
  • 1/4 Tsp Nutmeg
  • 1 Tbsp Sugar
  • Fresh cracked Tellicherry Pepper
  • 1 Cup Baby Spinach
  • 4-6 large eggs
  • 1/4 Cup Cilantro or Parsley It's a choice thing...
  • 1 Avocado, Sliced

Instructions
 

  • In a large (12 inch minimum) Cast Iron skillet, heat oil over medium heat. Add Onions and Red Bell Pepper. Jalapeno and the Red Pepper flakes. Saute for about 6-7 minutes
  • Add Garlic and saute for about one more minute.
  • Add the Tomato Paste and about half of the Vegetable stock. Stir to combine. Allow to cook for 5 minutes. If the mixture is too thick add more of the Vegetable stock.
  • Add Crushed Tomatoes, the other half of the Vegetable stock, Harissa, Oregano, Cumin, Smoked Paprika, Nutmeg, Sugar and bring to a simmer. Allow the mixture to simmer for 20 minutes. Stir occasionally. Taste, and season with Salt if needed. Taste the miture as you go, the acid of Tomatoes can taste bitter. If the mixture tastes bitter, add more Sugar.
  • Once the Mixture has simmered for 20 minutes add the Baby Spinach and fold into the Shakshuka mixture. Taste, and season with Salt if needed. Taste the mixture, if the acid of the Tomatoes is still tasting bitter, add more Sugar, stir.
  • Crack the Eggs into individual ramekins, this will allow you to control the Egg better and ensures that no Egg shells will make it to the dinner table!
  • Using a tablespoon, create a well in the mixture large enough to hold one Egg. Carefully pour the Egg into the hole and smile! Purty huh! Continue with the rest of the Eggs.
  • Patience! So the goal here is to have a perfectly cooked Egg which means, the albumin (The white stuff) will be cooked through while the Eggs Yolks when cut is soft and runny. This can take up to 8 more minutes. Personally I place a lid over the mixture and set a timmer for 5 minutes.
  • Remove the lid. Does the Egg whites look milky? if so place the lid back on for another 2 minutes.
  • Once the Eggs are cooked to your liking (perfection I hope!) find a LARGE spoon. I like to transfer some of the sauce to my bowl first and then I go in for the monster scoop to get as much sauce AND the Egg to place in the center of my bowl.
  • Garnishing: Obviouly the list of garnnishments could go on forever, Cilantro, Parsley, Green Onions, Avocado, Feta Cheese and Goat Cheese! Just make it yours!
  • Manjia!

Notes

Garnishing: Like most popular foods, garnishing this dish can be based on what country you are in, where you believe the dish originated from and whether or not you are vegetarian or a carnivore!
Originally this Vegetable dish was served with minced meat, Liver or Lamb!