30 min
Shakshuka
Many parts of the world are at war as we helplessly watch and commiserate from afar. Most of the conflicts are old and complicated and, in a tiny effort, to show a solidarity of sorts, I’ve found myself delving into Middle Eastern food with heartfelt enthusiasm. It’s a utopian world I dream of, where we can sit around a table and break bread with our neighbors and practice diplomacy over shared foods and ideas that unite us, rather than divide us. This brings me to eggs, the eternally popular breakfast food of the entire world.
Shakshuka is the signature egg dish of the Middle East, a wonderfully informal breakfast that is usually served in the pan it is cooked in. There are many versions, all variations of the central story of the eggs cooked with a thick sauce. Usually the sauce contains onions, tomatoes and red bell peppers however you may have encountered versions made with greens like spinach, leeks, herbs and artichokes. Shakshuka is usually topped with crumbled feta, more herbs, a sprinkle of zaatar, a wild oregano like herb and a drizzle of tahini or olive oil for the final garnish. For a tangier finish, try topping it off with sliced black olives, a sprinkle of Aleppo pepper, a dollop of yogurt or preserved lemon.
Many parts of the world are at war as we helplessly watch and commiserate from afar. Most of the conflicts are old and complicated and, in a tiny effort, to show a solidarity of sorts, I’ve found myself delving into Middle Eastern food with heartfelt enthusiasm. It’s a utopian world I dream of, where we can sit around a table and break bread with our neighbors and practice diplomacy over shared foods and ideas that unite us, rather than divide us. This brings me to eggs, the eternally popular breakfast food of the entire world.
Shakshuka is the signature egg dish of the Middle East, a wonderfully informal breakfast that is usually served in the pan it is cooked in. There are many versions, all variations of the central story of the eggs cooked with a thick sauce. Usually the sauce contains onions, tomatoes and red bell peppers however you may have encountered versions made with greens like spinach, leeks, herbs and artichokes. Shakshuka is usually topped with crumbled feta, more herbs, a sprinkle of zaatar, a wild oregano like herb and a drizzle of tahini or olive oil for the final garnish. For a tangier finish, try topping it off with sliced black olives, a sprinkle of Aleppo pepper, a dollop of yogurt or preserved lemon.
30 Minutes
4
Notes & Variations
- This recipe was adapted from the book Falastin by the Palestinian chef, Sammy Tamini.
- Any sort of vegetables can be added to this dish, from potatoes to green beans or asparagus. If using potatoes or cauliflower that require longer cooking time, add them with the onion mixture.
- Shakshuka is best with warm toasted bread, pita or naan.
Notes & Variations
- This recipe was adapted from the book Falastin by the Palestinian chef, Sammy Tamini.
- Any sort of vegetables can be added to this dish, from potatoes to green beans or asparagus. If using potatoes or cauliflower that require longer cooking time, add them with the onion mixture.
- Shakshuka is best with warm toasted bread, pita or naan.
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EGGS ALL DAY.
Who said you could only eat eggs at breakfast time? Eat them at all hours of the day by making the recipes below!
DELICIOUS & NUTRITIOUS
