Shakshouka, aka Israeli Baked Eggs in Tomato Sauce

Eggs are perfectly versatile: have ’em scrambled, fried, poached, as omelettes or even baked. When baked in a ragout of crushed tomatoes, hot peppers, garlic & paprika, you just might get a glimpse of heaven!

I learnt this at Tatte Bakery, a little brunch gem in Cambridge, Boston.  Shakshouka, means ‘mixture’: it’s a North African dish, popular in Morocco, Algeria & Israel for breakfast & dinner. This awesome post from Yin & Yolk, is a great review of Tatte Bakery.

Tatte Bakery & Cafe
70 Charles St, Boston, MA 02114
Phone: (617) 723-5555
Open 7 AM to 6 PM, check site for weekend hours

The real reason for my order, was the bombastic name: Shakshouka. I imagine if Beyonce had a twin sister, who is just as perfect as her, she would be named Shakshouka.  If I had an alter-ego name, like you know, Beyonce’s ‘Sasha Fierce’….mine just might be Shakshouka Fierce.

As you can see, I had no choice but to order this party on wheels dish with the enticing name!

It was MAGNIFICENT. Oozing with rich, succulent tomato sauce & gooey melted Feta caressing eggs baked to perfection, with wafts of fresh parsley, oregano & garlic. (Food makes me feel things.) I knew I had to figure out how to make it at home.

Here’s my take on Shakshouka, I’ve tried and tested several variations to perfect the recipe, including a reader’s feedback to add Zatar, a middle eastern spice blend. If you make this recipe, I’d love to see your pictures! Tag us on instagram with #findmymojyo and share the Shakshouka love!

Shakshuka, aka Israeli Baked Eggs

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: Yields 4 servings & renewed appreciation for Brunch & cool words like 'Shakshuka'

Ingredients

  • 1 8 oz. can crushed tomatoes
  • 1.5 cups of your favorite Tomato-based Pasta Sauce
  • 1 cup diced Yellow Bell Pepper, i.e., approx 1.5 yellow bell pepper
  • 1/2 cup diced Onion
  • 2 cloves chopped Garlic
  • 2 Tbsp Fresh Parsley
  • 1 Tbsp Lemon Juice
  • 1/4 cup Feta Cheese - preferably fresh Feta; if not crumbled works just fine. Alternatively, Manchego cheese works fine too, you're looking for a salty, crumbly, melty cheese.
    Spices:
  • 1/4 Tsp Cumin powder
  • 1.5 Tsp Zatar spice blend (available online or at Middle-eastern stores)
  • 1/2 Tsp Oregano powder
  • 1/2 Tsp Dill powder
  • 1/2 Tsp Paprika
  • Salt & Pepper to taste
  • 5 eggs

Instructions

  1. Set your oven to 375 degrees F.
  2. In an oven-friendly pan, saute the onion, garlic, bell peppers. Add all spices, except Parsley.
  3. Add the crushed tomatoes & saute.
  4. Add your favorite Pasta sauce, & let mixture come to a boil. It will start to bubble like the fire pits of Mordor. (Yes, Lord of the Rings reference :P)
  5. Add Lemon juice & Parsley, stir mixture. Add Feta cheese.
  6. Gently crack eggs on top of the mixture, sprinkle with salt, pepper & chilli flakes as desired.
  7. Remove from the stove & transfer the pan to the oven.
  8. Bake for 7-12 minutes. Not for too long, if you enjoy a runny yolk.
  9. Remove from the oven, serve with Toast or Pita or Baguette slices.
  10. Ponder what other cool uses the name "Shakshuka" could have in your life, while being swept away by Shakshuka flavor heaven!
http://www.findmymojyo.com/shakshuka/

Bon Appetit!


Also published on Medium.

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3 comments

Anonymous January 17, 2016 at 7:18 PM

How can you make shakshuka without Zahar?

Reply
Anonymous January 17, 2016 at 7:20 PM

typo….I meant Zatar. It’s a unique spice blend you need to get your hands on!

Reply
Jyo
Jyo January 28, 2016 at 1:25 PM

Yes, Zatar is amazing!! Thanks for sharing the tip!

Reply

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