While it practically begs for crusty bread for dipping, you could easily enjoy it with thick slices of homemade almond flour bread. Shakshuka (pronounced shahk-shoo-kah with an emphasis on the middle syllable) is a Middle Eastern dish of eggs poached in a spicy tomato sauce. Its name comes from the Arabic word for “mixed.” I enjoy lighter, egg-based dinners, especially in summer. One such dinner I often make is avocado egg bake. I also like to make shakshuka. It’s flavorful and filling, and my entire family enjoys it.
Ingredients
Instructions
Recipe Card
Olive oil: I love cooking with this delicious oil. Extra-virgin olive oil is best. Aromatics: Chopped onion and minced garlic. Tomatoes: The stars of the show! You could use fresh tomatoes, but I usually use canned petite-diced tomatoes or Pomi chopped tomatoes. Salt and pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper. Spices: Paprika, cumin, and red pepper flakes. Eggs: I use large eggs in most of my recipes. But in this recipe, medium or even small eggs are better. It’s easier for the tomato sauce to contain a smaller volume of egg whites. For garnish: Chopped cilantro or parsley.
Cook the onion in olive oil with salt. Add the garlic, paprika, cumin, and red pepper flakes. Add the tomatoes. Cook for about 10 minutes. Sprinkle the shakshuka with salt, pepper, and parsley, then serve. A fork and a knife (plus a spoon) are just as efficient when enjoying shakshuka. Sometimes, however, we enjoy this dish with thick slices of almond flour bread or these cheese biscuits. You can even use pork rinds for scooping out the tomato sauce. But only poach as many eggs as you’ll eat right away. When you serve the leftovers, fry or poach the eggs separately. Here’s a plate with leftover shakshuka topped with a freshly fried egg:
