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
Raw “Couscous” Cauliflower with Almonds, Dried Cherries, and Sumac
We’re excited to do a Pacific Northwest cookbook for our August Cookbook Club Selection, Six Seasons: A New Way with Vegetables. Winner of the 2018 James Beard Award Best Book in Vegetable-Focused Cooking and topping many …
Chile & Cumin Hanger Steak
The World Spice Cookbook Club is thrilled to be cooking from Brazilian Barbecue & Beyond at the upcoming June 3rd Meet & Eat. As with last June’s Meet & Eat, the club is returning to our …
Tadka Carrot and Cauliflower Salad
Sometimes we crave something hearty and filling, yet light enough to be healthy. This flavorful salad is able to achieve both! Tadka is a South Asian technique, also known as tempering, that uses hot oil …
Ancho Chili Beef Empanadas
Who doesn’t love food that you can hold in your hand? The beauty of empanadas is that the rich, buttery dough can be filled with almost anything – sweet or savory. Our Ancho Chili Powder is mild-medium …
Chinese Five Spiced Apple Carrot Pie
Tender carrots are surprisingly sweet when baked in a brown sugar syrup, especially when united with perfect Washington apples and plump little raisin gems. The fresh ginger is a classic pairing with the carrot, and …
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!