cooking: shakshuka


Today breakfast was shakshouka. To wit:

slice/dice 1 onion into a hot pan w/ olive oil, when they start getting translucent, toss in 1 or 2 jalapeƱos, diced and seeded and 4 cloves of garlic, crushed/diced and then sweat them. Toss in 1/2 tsp of cumin and coriander, grind a bit of pepper, toss in a large can (28 oz) of crushed tomato (whole tomato is OK, but you’ll have to smush them up). let this stew and sweat and evaporate a bit. when it’s roughly the consistency of a thick spaghetti sauce/stew, crack three or four eggs in — one at a time — and gently lay them in, like a poached egg. cover and wait until the egg whites are set. sprinkle feta on top and serve with bread to sop up the egg yolk and the tomato mix. (leftover veggies can go in this fairly easily — i tossed cauliflower in mine)

Categories : cooking


  1. That looks tasty, I will try it sometime.

    When I saw the original recipe, I realized that probably why I had never heard of it is because its N. African Jewish- My family is European Jewish. We have totally different food (typical Euro foods, basically).

    Laura, April 25, 2010
  2. Oh, and when I use canned tomatoes, I always use whole and smush them myself. The flavor seems better than crushed and I get to explode them!

    Laura, April 25, 2010
  3. That looks amazing. I am terrible jealous of your girlfriend and her tummy.

    Wini, September 23, 2010