Quick and Delicious Shakshuka

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.

Print Recipe

Quick and Delicious Shakshuka

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Ingredients

• 3 eggs
• 1 tablespoon olive oil
• 1 14.5 ounce can tomatoes, mashed
• 1/2 cup onions chopped
• 1/2 cup bell peppers any color, chopped
• 2 garlic cloves crushed or minced
• 6 fresh basil leaves roughly broken or chopped
• 1/4 cup olives any kind
• 1/2 teaspoon paprika
• 1/4 teaspoon oregano
• 1/4 teaspoon cumin optional
• Kosher salt to taste
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley finely chopped
• 1 tablespoon grated Parmigiano cheese

Instructions

• 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.

Enjoy!