Shakshuka is a mouthwatering North African dish that traditionally is served in tagines. And it just might be one of the best-poached egg recipes you’ve ever tasted. There are countless shakshuka recipes but they all have one key ingredient in common— tomatoes. If you want the most flavorful shakshuka, consider making it with a twist and use heirloom tomatoes. ‘Why not just regular tomatoes?’, you might ask. Heirloom tomatoes produce a diverse range of juices, sizes, shapes, and colors. They will add a nice element of flavor and color to this recipe. Here’s an easy recipe that uses heirloom tomatoes for an outstanding shakshuka.
- 5 medium heirloom tomatoes, diced
- ¼ cup diced white onion
- 3 cloves garlic, crushed
- 3-5 large eggs
- ½ lemon
- ½ cup red peppers
- 1 tbsp paprika
- ¼ tsp cayenne pepper
- 1 tsp ras el hanout
- 1 tsp harissa (optional)
- ½ tsp cumin seeds (optional)
- Salt and pepper to taste
- Crumbled feta cheese (garnish)
- Chopped parsley (garnish)
- Crusty bread (garnish)
In a pan, preheat two tablespoons of olive oil over medium heat. Once hot, add the diced onions and sauté for about three minutes. Once the onions are translucent and soft, add the garlic cloves and follow up with the el hanout and cumin seeds. Toast the spices quickly on medium heat for 30 seconds.
2. When the spices turn fragrant, add the diced heirloom tomatoes. As the tomatoes begin to cook and soften you can break them down by pushing them with a wooden spoon. This will help them break apart and sweat easier. Bring the mixture to a simmer and then add your cayenne pepper, paprika, and your roasted pepper and harissa.
Tip: For more flavor, roast your peppers beforehand on the stove, or you can use a kitchen torch to achieve the same effect.
3. Stir well and bring to a boil. When you reach boiling point, lower the heat and keep it simmering for about 20 minutes, or until the sauce thickens.
4. To check if the sauce is thick enough, use your wooden spoon to create pockets or shallow wells in the sauce. If they hold for a few seconds, go ahead and crack an egg in each of them. Three to five eggs will do, depending on how many servings you’re making. Cover, turn the heat to low, and let it simmer for five minutes.
5. Remove from the heat and add on whatever toppings you like. Feta cheese, parsley, and honey are some of the most well-loved shakshuka toppings. Serve with good, crusty bread.
Shakshuka is extremely versatile, and you can totally tweak the recipe to make it your own. You can opt for perfectly cooked eggs in your shakshuka for an afternoon meal. You can even add in bacon, mozzarella, or jalapenos. The possibilities are endless. If you’re looking for more dishes for your sweet, summer tomatoes, check out our Panzanella salad recipe here.