I am in love with this Middle Eastern dish, for a legitimate reason, it’s: flavorful, colorful, richly textured, creamy, umami, perfect. Shakshuka originated in Israel and is usually eaten as a savory breakfast treat. It translates into “mixture”, combining the magic powers of peppers, chili, tomatoes, cumin, smoked paprika, and beautifully poached eggs. In this version, I sprinkled feta, basil, and extra virgin olive oil on top, and served it with toasted sourdough bread – yummy.
4 fresh eggs
2 sweet red peppers
1 can of San Marzano Tomatoes
1 tsp of cumin seeds
1 tsp of turmeric / Curcuma
1 tsp of smoked sweet paprika powder
1 handful of feta or goat cheese
1 handful of basil or coriander leaves
1 tsp of turmeric / Curcuma powder
2 slices of sourdough bread
Salt, pepper, olive oil
Chop peppers and onions into small pieces. Some like small squares, I personally prefer fine strips. Do whatever your heart desires, there is no right nor wrong. It really depends upon your gusto.
Drizzle a generous amount of olive oil in a pan and add onions. Stir occasionally until they turn caramelized. Then, add bell peppers and stir on medium-high heat for another few minutes.
Add the cumin seeds, Curcuma, smoked paprika to the pot and fry them another few minutes. This helps to evolve the rich flavors.
Next, add San Marzano tomatoes to the mixture and the equal amount of either water or vegetable broth. Simmer for 15 minutes on medium-low heat. Add salt and pepper.
Use a spoon to form little dents into the mixture. Next, crack an egg into a bowl and pour it gently in a dent. This process helps to maintain the eggs' shape and keep the egg yolk intact. Repeat this procedure for the remaining eggs. Then, place a lid on the pan and keep the eggs cooking in there. Every now and then have a look at whether it’s time to serve.
Meanwhile, drizzle some olive oil in another pan, bring it to medium-high heat, and roast the sourdough bread until golden. Also, crumble the feta cheese and chop the herbs.
Once the eggs seem to be perfectly poached, carefully spoon a good portion on a plate. Sprinkle herbs and cheese over, drizzle a good amount of extra virgin olive oil on top, and garnish with a piece of roasted bread.