I've been on a Mediterranean food kick lately and this may be because the past few times we've eaten out we've been to Greek restaurants. Supposedly, Mediterranean food is the healthiest diet in the world. It makes me want to move to Greece and live in a blue and white building, and breathe in the fresh sea air everyday and become really tan. I also picture Alexis Bledel in Sisterhood of the Traveling Pants and that entire scenery. Dreamy 😍.
The first time I had Eggs Shakshuka was at Jacks Wife Freda. Since then I've had it a few different times, and can basically describe it as eggs baked in a thick and flavorful tomato sauce. It is served with fresh bread and it is absolutely amazing, and surprisingly very easy to make. As a self-professed egg lover, it is one of my favorite egg dishes. It is sometimes referred to as Eggs in Hell, but this makes me sad because I love eggs and don't want to think of them being in a place of fiery torture. Eggs Shakshuka sounds much better in my opinion.
I made this for my family this past week and having never tried it before, they absolutely loved it!
Eggs Shakshuka (Shakshouka) (serves 4)
- 2 tablespoons olive oil
- 1 28-oz can whole or diced tomatoes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper (any color), seeds and stem removed, chopped
- 3 teaspoons shakshuka seasoning (garlic powder, salt and pepper, red pepper flakes, cumin, paprika)
- 4-6 large eggs
- 1 small jalapeño, seeds removed and chopped (optional)
- Parsley or Parmesan for topping (optional)
Heat a large pan on medium-high heat. Add olive oil and allow to heat for 1 minute. Then, add chopped onion, garlic, bell pepper, jalapeño, and sauté until onions are clear. Add entire can of tomatoes, including juice. (If using whole peeled tomatoes, dice before cooking). Next, add the shakshuka seasoning to taste. Once mixture is simmering, crack the eggs in a circle in the pan. Cover with a lid and simmer on medium heat for 3-4 minutes, or until egg whites are cooked. Remove from heat and top with Parmesan and fresh chopped parsley. Serve with pita or a crusty bread, family style.