Shakshuka is a simple, delicious dish that has its origins in North Africa. Shakshuka is vegetarian, gluten free, healthy and tasty and can be prepared for breakfast, lunch and dinner. I love to make it on lazy late-Sunday morning as a brunch dish.
Mise-en-place is strongly recommended here especially if this is your first time preparing this or any dish. Cracking each egg and placing them in separate
ramekins also ensures that each egg is fresh.
- 1 large Sweet Maui or Vidalia onion, diced medium
- 1 bunch of green onions (approx. 6-8 pieces), chopped
- 1 bunch of fresh flat leaf parsley, chopped
- 1 jar sweet and spicy cherry peppers (if not in your favorite grocery store) check Trader Joe's, Sprouts or Wholefoods
- 3 large ripe seedless red tomatoes such as beef steak, Campari, or heirloom ( I prefer fresh and ripe from the local markets) dice into medium chunks
- One 8 oz can of fire roasted tomatoes
- 4 oz of feta cheese, crumbled
- 6 large fresh eggs
- Olive oil (not extra virgin)
- 1 tsp. sea salt (add more to taste)
- 1 tsp. fresh ground black pepper
- 1 tbsp. dried oregano
- 1 tbsp. ground cumin
- 1 ½ tbsp. sweet paprika
- 1 ½ tbsp. Aleppo pepper
Heat oven to 400 degree F.
Using a 10-11 inch cast iron skillet, heat approximately 2 tablespoons of olive oil. Once the skillet is hot, add the chopped sweet onions and sauté until translucent approx. 5 minutes over medium heat. Add the whole cherry peppers and tomatoes and keep sautéing over medium heat. Then add all the seasonings and spices. Continue to sauté for approx. 5 minutes. Begin adding ½ the chopped green onions and ½ the parsley. Spread this mixture evenly over the entire skillet.
Using a tablespoon, create 6 wells in the sauce and pour the eggs from the ramekins into the wells
Place the entire skillet into the oven and bake for approx. 5-10
minutes. Keep checking. You want the yokes still to be runny.