I’m really into eggs. Like, it’s borderline problematic. I am absolutely one of those people that goes ballistic when pretty much anything is topped with a soft egg, so the first time I had shakshuka a few years ago I instantly fell in love. Not only because it was delicious but because it seemed… attainable. And adaptable. After a few obsessive compulsive experiments I realized it’s also extremely forgiving, so much so that pretty much anyone with a standard pantry and a few eggs can whip up a big bubbling skillet of it in about 45 minutes. I tested this theory this week when I resolved to freestyle shakshuka for dinner without absolutely zero planning. The results were so good I’ve officially added it to our weeknight dinner rotation.
One 28 oz can of tomatoes, whole peeled or crushed
1/4 cup red wine vinegar
1 tbsp honey
4 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 teaspoon cumin
1 teaspoon sweet paprika
1/2 tbsp red pepper flakes
1 1/2 cups feta
cilantro, basil, or parsley for garnish (optional)
salt to taste
So, about that ingredient list up there—it’s just a base, and even the base is pretty flexible. The only things you *need* are tomatoes, onions, eggs, and spices. You can play with the spices as much as you want. Don’t have cumin? Throw in some oregano and make an Italian spiced shakshuka. No feta? Go dairy-free or crumble in some goat cheese. Try this recipe with meat (lamb sausage works beautifully) by browning it in the pan before cooking up the onions and garlic. Throw in whatever veggies you have hanging out in your fridge, particularly peppers and leafy greens like chard. Roast a jalapeño, dice it up, and add that to the mix as well. You are the master of your shakshuka destiny.
Okay, on to the recipe.
- In a cast iron skillet (or any wide, deep skillet you have laying around), heat the olive oil over medium-low heat and add onion. Cook 10 minutes or so until soft, then add the garlic.
- Add your can of tomatoes, liquid and all. If you have whole tomatoes you can dice them before or simply break them apart right in the skillet with the back of a wooden spoon.
- Add vinegar, honey, cumin, paprika, red pepper flakes, and salt to taste. I recommend adding the red pepper flakes a little at a time as some brands are hotter than others and everyone has their own heat preference.
- Let simmer about 20 minutes until tomatoes begin to reduce. Stir in feta.
- With the back your spoon, make a little nest in the sauce for each egg. Gently crack them into the pan, spacing as evenly as you can. Carefully drag a spatula through the whites a bit to help them mix slightly with the sauce.
- Keeping the sauce at a gentle simmer, cover the pan and let cook 8-10 minutes so that the whites cook through and the yolks remain runny.
- Top with fresh herbs and serve with crusty bread. Extra points if you bake your own.