Shakshouka: Israeli dish, Italian twist
Shakshouka - Israeli dish, Italian twist
Author: this little italian
Recipe type: Breakfast, Lunch or Dinner
Cuisine: Mediterranean
Prep time:
Cook time:
Total time:
Serves: Serves 4
Shakshouka is basically eggs poached in tomato sauce, seasoned with cumin, paprika and cayenne. I understand it originated in North Africa becoming popular in the middle east, particularly in Israel. When I was a girl, breakfast for supper (eggs) was completely acceptable and I remember my mom making eggs at night on occasion. She'd keep it simple for me and my sisters, sunny-side-up or sometimes soft-boiled, served in sweet little bowls with strips of toast (for easy dunking.) But for my dad, she'd serve them with marinara, sometimes leftover from Sunday gravy. I ordered Shakshouka at a restaurant not long ago and it brought back so many memories, especially about how my mom was a master at turning leftovers into something warm and comforting and absolutely delicious. The way we make it is a little different, but tasty none-the-less. It's easy to make and cooks fast. The ricotta, basil and oregano make it Italian for me. I hope you love it as much as our family does.
Ingredients
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 32 oz can diced tomatoes
- 1 cup prepared marinara
- 1 can northern beans
- 1 bunch of fresh basil, whole leaves
- 1 bunch of fresh parsley, chopped (reserve ½ for garnish)
- 8 eggs
- 8 TBS ricotta
- 3 pats butter
- Olive Oil
Seasonings
- 1 TSPN cumin
- 1 TSPN paprika
- 1 TSPN cayenne
- 1 TSPN oregano
- 1 TSPN sugar
- Salt & Pepper
Instructions
- I use my cast iron pan for this one. We begin on the stove, over medium heat. Warm up the olive oil and melt the butter. Add the onions and garlic. Season with a little salt and pepper. Stir with a wooden spoon, cooking for about 3-5 minutes until the onions are translucent. Add tomatoes, marinara and seasonings: cumin, paprika, cayenne, oregano and sugar. Stir it all together and bring to a simmer. Cook with the lid on for about 7-10 minutes. Keep an eye on it, it'll reduce a bit, but you don't want to let it go too long which could result in burning. Stir in the northern beans, basil and half of the parsley. Crack each egg individually into a small bowl and add them one at a time to the pan. Cover with aluminum foil and place in the oven at 400 degrees for 20 minutes. Remove the foil and broil on low for 10 more minutes. Traditionally, the eggs are served very soft, runny. I personally don't like the whites of the egg to be underdone so I cook it a little longer. The yolk is still runny and let me tell you, it's so rich and decadent when it seeps into the sauce. Delicious. When the eggs are cooked to your liking, remove from oven and dollop the Ricotta into the pan. Garnish with parsley and serve with warm, crusty bread.
Notes
I added two more eggs to the recipe than what you see in the pictures, simply because there was plenty of sauce left to serve four. I prepared this dish for three people initially.
Shakshouka: Israeli dish, Italian twist
Only the best olive oil from Outrageous Olive Oils in Scottsdale, AZ
