The first time we made shakshuka with our own eggs and home-canned tomatoes, it was a revelation on a whole different way to cook eggs. Shakshuka is an incredibly simple dish to cook, and with great ingredients, it’s one of the tastiest dinners we can imagine. This recipe is from Smitten Kitchen.
Shakshuka
1/4 cup olive oil
3 Anaheim chiles or 2 jalapenos (stemmed seeded and finely chopped)…we freeze a bunch of hot peppers in the summer to spice things up over the winter.
1 small yellow onion, chopped
5 cloves of garlic, crushed then sliced
1 tsp ground cumin
1 Tbsp paprika
Kosher salt, to taste
1 28-oz can of whole peeled or diced tomatoes (undrained)
6 eggs
1/2 cup feta cheese, crumbled
1 Tbsp parsley
1. Heat oil in 12″ skillet over medium high heat. Add chiles and onions. Cook, stirring occasionally, until soft and slightly browned, about 6 minutes. Add garlic, cumin, paprika, and cook, until garlic is soft, about 2 minutes.
2. Pour tomatoes and their juices into a large bowl and crush with your hands (if using whole tomatoes). Add 1/2 cup of water to the bowl.
3. Transfer tomatoes and the liquid to the skillet with the onions, reduce heat to medium and simmer, stirring occasionally, until slightly thickened, about 15 minutes.
4. Crack eggs over the sauce, distributing them evenly across the surface of the tomatoes. Cover the skillet and cook until the egg yolks are just set, about 5 minutes.
5. Sprinkle feta and parsley on the shakshuka and serve while warm.
6. Enjoy!