Have you had the pleasure of enjoying Shakshuka? I can’t say I’m an expert at this Middle Eastern egg dish by any means, but I can say that over time I’ve learned to prepare it simply and just the way I like it: with an Italian spin.
If you haven’t had the pleasure of whipping up Shakshuka, or something like it, I definitely recommend giving it a go. It’s quick, delicious, and can be prepared with many different combinations of ingredients you most likely have in the fridge. You can make it your own, just like I did.
As a half Jewish girl, this dish very well could have been in my life earlier. However, because I grew up around the Sicilian side only, I can’t say it was. I wish my dad were still around so I can ask him if it was prepared for him as he was growing up. My guess is that he’d love it either way, especially because I know he loved tomato sauce – and he loved eggs. I only saw my dad cooking once in my life, and it happened to be eggs and onions with a side of fresh tomatoes. The more I think about this, the more confident I am it was a dish he knew, and one I wish he shared with us.
In any case it’s in my life now - in an Italian sort of way - but either way I’m happy about it. I hope you try it, because I think you’ll be happy about it too.
- 3 eggs
- 1 tablespoon olive oil
- 1 (14.5 ounce) can tomatoes, mashed
- ½ cup onions, chopped
- ½ cup bell peppers (any color), chopped
- 2 garlic cloves, crushed or minced
- 6 fresh basil leaves, roughly broken or chopped
- ¼ cup olives (any kind)
- ½ teaspoon paprika
- ¼ teaspoon oregano
- ¼ teaspoon cumin (optional)
- Kosher salt, to taste
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon grated Parmigiano cheese
- Heat oven to 400 degrees F.
- In heavy bottom (and oven safe) skillet, saute onion and bell pepper for several minutes until tender. Add garlic and saute for another minute.
- To the same pan, add the crushed tomatoes and cook on medium low heat for about 10 minutes, adding in all the spices and stirring occasionally. If sauce needs moisture, add a little water, wine or beer.
- Carefully crack and drop eggs on top of sauce.
- Transfer to oven and bake for about 10 minutes until egg is cooked to desired doneness.
- Garnish with fresh parsley and grated Parmigiano cheese.