Shakshuka
- Details
Shakshuka is a Middle Eastern dish that is quick and easy to make, and can be served for any meal. Our favorite occasion is always brunch with friends, though, because it’s such a crowd pleaser. This versatile recipe is traditionally seasoned with cumin and paprika, but you can use just about any spice blend that suits your fancy. For this one I used our El Greco Seasoning, with Mediterranean herbs and a hint of sumac. To top it off, I added chopped spinach and feta cheese to the sauce.
Shakshuka
Ingredients
- 3 tablespoons olive oil
- 1 small purple onion, chopped
- 2 cloves minced garlic
- 1 28 oz can diced tomatoes
- 1 tablespoon El Greco
- 1 teaspoon alderwood smoked salt, divided
- Freshly ground Tellicherry black pepper, to taste
- 2 cups coarsely chopped baby spinach
- ½ cup crumbled feta cheese
- 6 large eggs
- 1 tablespoon fresh chopped parsley
- 1 teaspoon Aleppo pepper
Instructions
- Preheat the oven to 375 degrees.
- In a large cast iron skillet over medium heat, sauté the onion in olive oil until soft and translucent, about 5 minutes. Add the minced garlic and sauté until fragrant, about 2 minutes more.
- Add the diced tomatoes, El Greco,½ teaspoon alderwood smoked salt and black pepper. Simmer over medium-low heat for 10-15 minutes until slightly thickened. Add the chopped spinach and stir until it is just wilted, then remove the pan from heat.
- Sprinkle half the feta over the sauce and then make six little wells in the sauce with the back of a spoon. Crack one egg into each well and sprinkle the remining feta on top.
- Put the pan in the oven and bake until the eggs are just set, 7-10 minutes.
- Remove the pan and garnish with parsley and Aleppo.
- Serve immediately with pita or crusty bread.
Notes
Adapted from New York Times by Melissa Clark
2 Comments
Leave a Comment
Dolmades for Greek Easter
If you thought that the Easter fun was over far too soon, not to fear! Greek Easter is this coming Sunday, awash with delicious traditions all its own. Not to be missed are these tasty …
Asian Tea Rubbed Pork Chops
These Asian tea rubbed pork chops make for a satisfying one dish meal. Nestled into a fall vegetable medley, the thick loin chops are roasted to tender perfection. Our Asian Tea Rub is the secret …
Umami Apple Pie
For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …
Game Day Brisket Sliders
Nothing welcomes fall quite like a slow cooked brisket, and nothing says game-day quite like sliders! Brisket sliders combine the two and dish up an eye-catching platter of food that’s sure to please the crowd. …
Brining Basics
Every year, as we head into the holiday season, people begin to ask us about brining their turkeys. Is it worth the extra hassle? Does it really lead to a juicier bird? Well, we’re happy …
i make my shakshuka with lots of red, orange, and yellow bell peppers, also. the spices i use are: smoked paprika, cumin, harissa, and caraway seed. it is very delicious in just about any incarnation.
Sounds delicious!