Abby Allen · Oct 15, 2018 · 3 min read
To date, I have made Shakshuka more times than I can count. Each time, I make additions that feel right and tweak the recipe, in hopes of reaching the status of can't get enough, lick the plate-good. Recently, I added a can of Chipotle Peppers in Adobo Sauce (a pantry staple in our household) and blended them with the Whole Peeled Tomatoes. After one bite of the finished product, I knew that I'd never make Shakshuka any other way. For me, the added heat and smoke elevate the flavor profile and send my taste buds into one happy frenzy.
Shakshuka is quick and easy to make, allows room for creativity, is ideal for any meal of the day, and feeds a crowd. Additionally, the ingredient list contains items that you probably already have in your Pantry or Refrigerator.
When making this dish (and when cooking, in general), let loose and cook with your senses! If more Paprika feels right, add it! Have a slew of Herbs other than Cilantro/Parsley? Throw them in the mix (Basil, Dill and Mint would be wonderful)! Not a fan of Feta? Use Mozzarella or any other cheese that you fancy. The point is, let your creative juices flow- that's one of the many tools I use to keep cooking lively, thrilling and fun.
- 4 tbsp Extra Virgin Olive Oil divided
- 1 Red Onion sliced thin
- 2 Red Bell Peppers stem and seeds removed, sliced thin
- 3 garlic cloves peeled and minced
- 1 (28 oz) can Whole Peeled Tomatoes
- 1 (7.5 oz) can Chipotle Peppers in Adobo If heat isn't your thing, feel free to omit the peppers, or reduce the amount.
- 5 Whole Eggs
- 1 tbsp sugar
- 1 tbsp smoked paprika
- 1 tsp Ground Coriander
- 1/2 tsp Cumin
- 1/4 tsp cayenne pepper
- 1/4 cup Feta Cheese crumbled
- 1/4 cup Fresh Parsley and Cilantro
- Salt and Pepper
- 1 avocado sliced to your preference.
- Loaf of Bread of choice, sliced Sourdough is my personal favorite, but any will do.
- Preheat the oven to 400F and heat a skillet, preferably Cast Iron, over medium-high heat and add 3 Tbsp Olive Oil to skillet. Brush remaining Olive Oil onto sliced bread and arrange on a sheet pan- set aside.
- When the pan and oil are hot (the oil will glisten in the pan after just a few minutes), add in your sliced Onion and Peppers. Do not disturb them in the pan for a few minutes, as to allow them to begin to brown- this will add a nice depth to the flavor (but don't let them burn!). Then, stir the mixture occasionally until the Onion and Peppers have softened a bit (8-10 minutes).
- While the Onions and Peppers are cooking, add the can of Whole Peeled Tomatoes with their sauce and the Chipotle Peppers with their sauce (if using) to a Blender or Food Processor. Blend/Process for about 30 seconds- you want the sauce to be semi-smooth, but thick.
- Add Garlic and stir for another 1-2 minutes until fragrant, then stir in Paprika, Cumin, Coriander and Cayenne and season with Salt and Pepper.
- Then, pour in Tomato/Chipotle Pepper mixture, sugar, more salt and pepper and reduce the heat to medium-low. Simmer for 10-12 minutes.
- Reduce heat to low and with a large spoon, make 5 wells in the sauce for your Eggs.
- One at a time, crack each Egg into a well and season with Salt and Pepper. Scatter crumbled Feta throughout sauce and cover the pan. Let cook for 6-8 minutes, or until whites are set and yolks are still runny (if you prefer your yolks to be on the medium-hard side, just allow to cook a bit longer).
- While the Eggs are cooking, toast the bread in the Oven until crisp- 5-7 minutes.
- When the Eggs are set, turn off the heat, top with sliced Avocado and scatter Parsley and Cilantro. Serve straight from the skillet.