Menu

Shakshuka

  • Details
  • Related Items

ShakshukaShakshuka 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

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

  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Put the pan in the oven and bake until the eggs are just set, 7-10 minutes.
  6. Remove the pan and garnish with parsley and Aleppo.
  7. Serve immediately with pita or crusty bread.

Notes

Adapted from New York Times by Melissa Clark

https://www.silkroaddiary.com/shakshuka/


 2 Comments

  1. 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.

Add a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Summer Vegetable Pasta Bake

For family reunions and other large gatherings, this Greek-inspired pasta bake offers an easy way to keep a large group fed. Using a medley of fresh summer veggies, this dinner option is hearty, but still …

Jerk Chicken

Summer means grilling, and there’s nothing quite like the smell of Jerk Chicken cooking on the grill!  Whether you use our Jerk Rub in a marinade or just sprinkled (liberally!) on the chicken, the aroma …

Thackeray Ethiopian-Spiced Fried Chicken

A while back, we stopped for lunch at Thackeray and had a meal that totally blew us away. The lamb shawarma and Spanish prawn bowl were both fantastic, but the highlight for us was the Ethiopian-spiced fried …

Chicken Fried Chicken

Chicken Fried Chicken

I’ll to drive over an hour for chicken fried steak- it’s a weakness- and this chicken fried chicken would be equally worth the trip. Fortunately, it’s an easy home-made comfort food meal so you don’t …

Creole Spiced Coleslaw

I’ll admit it… I was a little skeptical about developing a spiced coleslaw. Coleslaw is one of those things I’ve long appreciated for its’ simplicity, but boy, have I been missing out! The depth of …