Every so often, a single dish becomes viral – like Shakshuka, a dish that has its origins in North Africa.  It seems that every high-end restaurant we’ve visited in the last few months has a different take on this dish, and like many great dishes there are as many versions as there are cooks who have embraced it. It even showed up in a recent NY Times article written by Melissa Clark – and we really like her writing and recipes, so we thought our followers wouldn’t mind if we republish her recipe.  We tried this dish as a Passover/Easter brunch plate, serving it on top of potato pancakes (latkes, of course).  It was a big hit, along with one of the Serious Foodies’ hot sauce on the side.  Hope you try it!

Shakshuka, a Traditional Baked Egg Dish
Author: Mr. Serious Foodie
Prep time:
Cook time:
Total time:
Serves: serves 4
This version strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat. Rated as: EASY
  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ⅛ teaspoon cayenne, or to taste
  • 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
  • ¾ teaspoon salt, more as needed
  • ¼ teaspoon black pepper, more as needed
  • 5 ounces feta cheese, crumbled (about 1 1/4 cups)
  • 6 large eggs
  • Chopped cilantro, for serving
  • Hot sauce, for serving
  1. Heat oven to 375 degrees.
  2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.


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