Growing up on Long Island, we ate a typical American diet–whatever it was, you could be sure it did not have much seasoning other than salt, pepper, and, maybe, garlic powder. So, when I met my Israeli husband and his family, it was as if a whole world of flavors opened up to me. Every dish had fresh herbs and spices that shocked my taste buds at every turn. The best dishes, however, were often the simplest, like this Shakshuka recipe from Smitten Kitchen. Shakshuka is essentially eggs poached in a flavorful tomato sauce. This recipe has hot peppers–make it as hot or mild as you and your family prefer.
(image and recipe from Smitten Kitchen)
1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
For more recipes, and to check out Lunchbox Love, visit us at SayPlease.com.