Shakshuka (Arabic: شكشوكة : šakšūkah)

Shakshuka is warm, homey, and somehow both light and filling at the same time. It’s a North African tomato stew with eggs poached in it, but that is an optional final step. This recipe is so much more about the flavor than it is about the process or proportions, so forgive my very general instructions. A disclaimer: I am not North African, nor did I learn this from someone North African. I was introduced to Shakshuka through a frozen variety  sold by Trader Joes back when I was in high school. My family quickly became obsessed, and learning to cook it myself has been a true joy. Over the years, it has evolved into this general framework in my house, so if it’s an abomination to the traditional, let me live in peace.

My version turns out differently each time and that is the beauty of this dish. You can use any kind of onion, any kind of tomatoes, any kind of bell pepper…. It’s wonderful every time! Funny enough, “shakshouka” simply translates to, “mixture.” Depending on what kind of tomatoes you use and how chunky vs. liquidy they are, you will end up with varying textures in your final product. I would suggest trying different combinations of fresh and boxed tomatoes to see what you prefer.

Instructions

1. Dice an onion and finely chop your garlic
2. In a large saucepan on medium low heat, melt 2 tablespoons of butter and a drizzle of olive oil
3. Add the chopped onion to the pan
4. As the onion is cooking down, start chopping up your tomatoes and bell peppers into small pieces (as finely as you would like, but can be a rough chop)
5. Once the onions have softened, add your garlic and a tablespoon or so of salt
6. Make sure the heat is on a good medium-low, as to not burn the garlic
7. Once the garlic and onions have become fragrant, add 1 tablespoon+ of tomato paste, mix well, and allow to toast together
8. Once the tomato paste has incorporated with the garlic and onion and has cooked a few minutes, add your bell pepper and tomatoes
9. Add a little more salt, to draw the moisture out of the tomatoes, and allow to simmer
10. Once the liquid from the tomatoes has started to bubble, add 1 tablespoon of chicken bouillon paste or ⅓ cup of chicken broth and incorporate well (skip if vegan)
    1. This is where you can judge the texture of the stew: if it seems dry, add more water, broth or even strained tomatoes from a box. If it is very liquidy, add more chopped tomatoes and allow to simmer longer, to reduce the water content
11. Strained/chopped boxed tomatoes will produce the thickest stew, broth/water will thin it out
12. To season: generously add cracked black pepper, paprika, turmeric, cumin and salt. Stir well
13. Allow to simmer with the spices. Smell it!!! If it smells good, it’s going to taste amazing.
14. Once you’re happy with the texture of the stew, time for the eggs (skip if vegan)
15. Make sure your stew is at a strong simmer or low boil, and crack your eggs right into the top
    1. Allow the eggs to cook through, they are poaching in the liquid
    2. If the tops of the eggs don’t seem to be cooking, cover your saucepan OR baste the top of the eggs with the stew liquid until cooked to your preference
16. To serve:
    1. Warm up your favorite bread, I prefer baguette-style, and chop up your parsley and cilantro
    2. Spoon the Shakshuka into a bowl, place one of the poached eggs on top and sprinkle with the herbs and a drizzle of olive oil
17. To eat: I use a spoon and the bread as vessels for this. Mostly the bread… 😉 
18. Enjoy!

Optional- if you don’t like tomato skins in your stew:

1. Before starting the above instructions, cut a small X on the bottom of each tomato
2. Quickly boil the tomatoes for 1 to 2 minutes
3. Remove from water and let cool as you prep your other vegetables
4. Ice-bath optional, if you’re fancy
5. Once cooled enough to not burn yourself, peel the skin off
6. Roughly chop  and continue above recipe

husband rating: ⭐️⭐️⭐️⭐️ + (4.5)