Shakshuka Recipe - Hard to Say, Easy to Make!
I first discovered this dish in a stack of brightly colored breakfast recipe cards. I needed to make an easy, filling dinner that night and I had a surplus of eggs. It was an easy decision to make, why make a trip to the store when you can use up ingredients you already have on hand?
Shakshuka is a dish that hails from Northern Africa and is popular as a breakfast meal in Israel. There are a lot of variations and usually incorporates a fair amount of vegetables, though I personally prefer a plain marinara sauce. It’s a handy dish that uses up the leftover jar of last night’s marinara sauce and has a nice, filling protein source from the eggs.
I love making this for dinner when I have a jar of leftover marinara sauce and a few too many eggs that need to be used. It’s a warm, comforting dish that’s filling without being heavy and it’s super easy to make.
I’m not a fan of spicy foods or vegetables, so the basic recipe I use is altered quite a bit from traditional shakshuka. I still call it by this name because that’s what originally inspired me. Feel free to add your favorite peppers and vegetables to the sauce and make it as spicy or as mild as you desire.
Serves 4 people with 2 eggs per person
16-24 oz of marinara sauce, (if your pan fits more, add more sauce if you have it!)
2-3 cloves of garlic, minced
¼ cup feta cheese
Salt and pepper to taste
Polenta, fresh or sliced (optional)
Warm baguette, sliced (optional)
In a large sauté pan sauté minced garlic in olive oil until fragrant and then add the leftover jar of marinara sauce. Simmer on medium low heat to let the sauce mellow out and to cook down a little, if I don’t have a lot of time, I simmer it for 10-15 minutes, if I have more time I let the sauce simmer gently for 20-25 minutes. Turn heat up to medium. Crack the eggs and gently add to the sauce, sprinkle on feta cheese, salt and pepper. Cover and poach eggs for 3-5 minutes, or until they reach desired hardness. The eggs will continue to cook when you take them out of the pan.
Remove from heat and serve eggs with a generous helping of marinara sauce.
I love eating this dish over fried polenta. The polenta helps cuts the acidity of the tomato marinara and helps round out the meal. If I have time I will make a pot of fresh, cheesy polenta, if I don’t have time I’ll pick up a tube of polenta, cut it into slices, fry it up in a skillet and then pile my eggs on top of the fried slices.
If I’m feeling fancy and I don’t have polenta I will make sourdough toast to go with the eggs. I sprinkle some olive oil and crushed garlic on baguette slices and toasty until crunchy. The eggs taste great on top of the warm, garlicky toast.
If you don’t eat carbs, the eggs and marinara tastes great on its own, no bread needed! This flavor combo probably tastes great over fresh rice as well.
- Jackie Miller