Eggs as Dinner-Fare: Shakshuka Recipe + Other Eggsellent Ideas

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You already know I’m a big fan of BFD – Breakfast for Dinner – whether in the form of a savory frittata, simple scrambled eggs splashed with soy sauce, or a sunny-side up egg nested in some wholesome grains. But it occurred to me as I prepared a new (to me) egg dish for dinner the other night called shakshuka, that eggs have been popping up in many unexpected places creating some palate-pleasing eggsperiences! And when I posted a picture of my dinner, several people immediately requested the shakshuka recipe. So here it is along with some inspiration for all my fellow egg-lovers.

shakshuka recipe

Recently, a poached egg on a pasta dish at the restaurant Zero Zero in San Francisco had our whole table oohing and aahing, including my mother who can barely stand to cook an egg, let alone eat one! The dish included an unusual pasta called casareccia, prosciutto, arugula, Grana Padano, Straus Butter, prosciutto breadcrumbs, and a perfectly poached egg. When the egg yolk was broken and mingled with the rest of the ingredients, the added creaminess brought all the ingredients together in perfect harmony.

shakshuka recipe

Or feast your eyes on this pizza at La Pizzeria in Campbell called Occhio Di Bue. The pizza includes tomato sauce, mozzarella cheese, spinach, parmesan cheese & egg.

shakshuka recipe

I was hesitant to order it but with the confident urging of the waiter, I took a leap of faith. No regrets – the creamy yellow yolk married lusciously with the salty parmesan, bright spinach and tomatoes, and creamy mozzarella. A match made in heaven.

And finally, if you’ve never eaten shakshuka (shakshouka), or said the word out loud, please do! It’s as fun to eat as it is to speak. Shakshuka is of Tunisian descent but is very popular as a breakfast and brunch food in Israel. You create a spicy tomato mixture that forms the bed for cooking the eggs. It comes together quickly and is perfect served simply with bread for dipping or can be accompanied by some yogurt cheese called labneh topped with a bit of olive oil and za’atar spice mix.

shakshuka recipe

Below is my version of shakshuka, influenced strongly by @yumivore, @globetrotterdiaries, @theshiksa, as well as the recipe in the cookbook “Jerusalem: A Cookbook” by Ottolenghi and Tamimi, (published by Ten Speed Press). To explore “Jerusalem: A Cookbook” further, drop by our virtual cooking community Tasting Jerusalem and join the cooking and conversation on FB, Twitter and Instagram via the hashtag #TastingJrslm, and at omgyummy.com.

Do you ever eat eggs for lunch or dinner and if yes, what is your favorite way to prepare them?

Shakshuka
Author: 
Recipe type: breakfast, lunch, or dinner
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
 
This is a versatile dish both in exact ingredients and for which meal you choose to eat it. If serving a crowd with mixed tolerance for spicy, up the flavorful non-spicy ingredients and reduce the hot peppers. Short on time? Prepare the tomato mixture when you can, refrigerate, and then just reheat and add the eggs.
Ingredients
  • one small onion or ½ of a large one - white or brown (red onion or shallots could work as well)
  • ½ of a large red bell pepper, finely diced
  • ½ of a spicy red pepper, finely diced
  • 2 tablespoons of olive oil
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon sweet or smoked paprika
  • ½ teaspoon red chili flakes (optional)
  • 2 tablespoons homemade or store-bought harissa (optional)
  • ½ of 28oz can of whole tomatoes
  • 14 oz can of fire-roasted diced tomatoes (mine were flavored w green chilies)
  • 6 eggs
  • salt and pepper to taste
  • sumac or za'atar for sprinking (optional)
  • fresh parsley or cilantro for sprinkling (optional)
Instructions
  1. Saute the onions and red peppers in the olive oil in a large frying pan on medium heat until the onions are transluscent and softened and just starting to show some color.
  2. Add the spices and harissa and combine with the pepper/onion mixture.
  3. Pour in the tomatoes, breaking up the whole tomatoes a bit with your hands.
  4. Stir and let it cook on low heat partially covered for about 20 minutes, tasting it as it cooks to adjust for seasoning. When the tomatoes have broken down a bit and the flavors are blended, you're ready for the eggs.
  5. Make 6 wells or indentations to pour the eggs in. I cracked my egg in a separate bowl and poured it in to ensure no shells. Put the heat on low to medium low, cover the pan and let the eggs set - this should take about 8 - 10 minutes. When the yolk is still soft but the white is just set, you're ready to serve. At this point, you can sprinkle with a bit of sumac or za'atar if you have some and also some fresh chopped cilantro or parsley.
  6. Serve with soft bread for dipping. I also served some crisp veggies and labneh (yogurt cheese) topped with olive oil which my daughter used as a dip for the veggies.

 

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14 Responses to Eggs as Dinner-Fare: Shakshuka Recipe + Other Eggsellent Ideas

  1. Hannah January 24, 2013 at 3:51 pm #

    This is one of those fabulous pantry meals that everyone always sighs with pleasure over, Beth! Your last photo has me drooling and planning an egg-inspired dinner for tonight. I look forward to trying your version of shakshuka…sounds delicious!

    • Beth January 24, 2013 at 9:09 pm #

      Thanks for circling back with a comment after my comment thread was opened back up! I don’t know how that happened. Hope your egg dinner turned out eggsellent – and may we share shakshuka this year in Jerusalem!

  2. Sharon Vinick January 24, 2013 at 4:07 pm #

    My kids LOVE shakshouka — Reuben learned to love it at camp, when an Israeli scout cooked it for a camp out. Maya loves it from her time in Israel. I’ve never gotten a good recipe, but this one looks like it will be a hit.

    • Beth January 24, 2013 at 9:11 pm #

      I love saying the name so much, we should throw a shakshuka party – seems like there could be a dance (come on everybody, let’s do the “shakshuka”), a drink (shaking shakshukas), and of course, lots and lots of the original dish – spicy, not spicy, and everything in between :-). I’ll make it for your kids anytime!

  3. sandy corman January 24, 2013 at 4:24 pm #

    Looks delicious. Wish I could remember having this dish when we were in Israel. However, you are right I am not an egg lover but I must say I would certainly try this one. And that dish in Zero Zero was delish. I do chop some hard boiled eggs with onions and mayo and add a salad for dinner sometime.

    • Beth January 24, 2013 at 9:12 pm #

      I can’t believe you didn’t eat shakshuka when you were there! I guess you’ll just have to go back!

  4. orly @yumivore January 24, 2013 at 7:37 pm #

    Eggsellent eggs. Love that you made spicy shakshuka and finally got to enjoy it at home! So glad the Jerusalem cookbook inspired you to make it (and I so appreciate the shout out as well). B’tayavon!

    • Beth January 24, 2013 at 9:13 pm #

      I think you may have inspired me more than the cookbook :-) You and “jerusalem” are a pretty hard sell on getting into the kitchen to try new things! Sometime soon in Jerusalem, ok?

  5. Phil January 25, 2013 at 10:58 pm #

    These photos make my mouth water! I’m having eggs for dinner tonight! Probably ALL WEEK! Thank YOU!

    • Beth January 27, 2013 at 7:03 pm #

      You’re welcome Phil! Hungarian paprika on your eggs perhaps? :-)

  6. Charlotte January 27, 2013 at 8:19 am #

    I’ve never heard of this before, but, like you, I’m a HUGE fan of BFD. This looks like a great recipe. Thanks for sharing :) Hope you’re having a great weekend!

    • Beth January 27, 2013 at 7:04 pm #

      You too Charlotte. Thanks for popping by! Try this, you’ll like it! BFD rocks!

  7. Allison (Spontaneous Tomato) January 29, 2013 at 9:28 pm #

    Yum, your shakshuka looks great! I just got my own copy of Jerusalem and I’m so excited to cook from it! :)

  8. Rabia @ TheLiebers January 31, 2013 at 7:15 am #

    My kids love frittata and quiche! I never had them growing up, so it’s only been in the last year or so that I’ve made them. I am so glad I tried it out.

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