Fancy name, simple recipe. Cheap and easy too. Shakshuka is essentially eggs poached in a simple tomato sauce. Variations of egg and tomato sauce can be found in many different cultures: in Turkey there is menemen, in Mexico, huevos rancheros, and in the Middle East, shakshuka. Along with tomatoes, shakshuka traditionally contains peppers, onions, and spices like cumin, tumeric and paprika. Per the suggestion of Smitten Kitchen, our shakshuka also had fresh parsley and crumbled feta sprinkled on top.
After throwing together the sauce and cooking it until the tomatoes break down, you crack a few eggs into the pan, cover and cook for about 6 minutes. When the eggs are cooked to your liking (I prefer a somewhat hard yolk, not completely runny but not solid yellow either), scoop them along with some of the sauce into a bowl and serve with good bread, and if you're us, an arugula salad.
Adapted from SmittenKitchen
2-3 jalapenos, seeds and pith removed, diced
1 onion, diced
5 cloves of garlic, sliced
1 tsp. cumin
1 tsp. tumeric
1-1/2 tsp. paprika
2 lbs. roma tomatoes, peeled or 1 can plum tomatoes, crushed with juice
1/2 c. feta
2 tbs. chopped fresh parsley
Bread, for serving.
1. Coat a large pan or dutch oven with a good amount of olive oil and place over medium-high heat. When hot, add the onion and peppers, cooking until soft and golden. Add the garlic, spices and salt to taste and cook for two minutes.
2. Add tomatoes, juice and 1/2 c. water to the pan. Simmer, over medium heat, until the tomatoes have broken down and the sauce has thicken slightly.
3. Break the eggs into the sauce, distributing them across the pan. Cover, and cook for 5-6 minutes until they are done to your liking. Remove from heat and sprinkle with feta and parsley. Using a large spoon, scoop the eggs and sauce into bowls or plates and serve.