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
Berbere Ketchup
Folks just love their ketchup. Whether it’s for fries, hashbrowns or barbecues, there’s always a bottle in the refrigerator. Next time you find yourself in need of this essential condiment, use our simple recipe to …
Northwest Watermelon Salad
Sweet, savory and salt combine perfectly in this refreshing summer watermelon salad with Emerald City Seasoning. Our signature spice blend allows the flavors of the food to shine through with just a subtle seasoning. This …
Kala Masala Skillet Cornbread
This savory cornbread knocked our collective socks off at first bite. Our Kala Masala spice blend is a complex one, and that complexity of flavor transfers easily to the skillet cornbread. There’s a tiny bit …
Gourmet Salts: The Spice Merchants’ Need-to-Know Basics!
“Salty” is one of the five basic flavors that the human palate can detect, along with sweet, sour, bitter, and “umami.” A baker might tell you that salt makes “sweet things, sweeter,” but more specifically, …
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 …
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!