I came up with this recipe months ago for a contest and then kind of forgot about it and never shared it. So sorry! It won’t happen again. It didn’t win the contest (thanks to everyone who voted!) but I still think everyone needs to know about it. Obviously.
Shakshuka has been all over my Instagram feed and just by looking at the pictures I knew I had to give it a shot. Something that you use crusty bread to scoop up can’t be anything but delicious, right? If you’ve never heard of it it’s an Israeli dish of eggs poached in a spicy tomato sauce and you really must try it. It’s simple, unique, spicy, and savory. My version is kind of a mix between the Israeli version and the Italian version, Eggs in Purgatory, with the use of white wine and mozzarella cheese. I really love the addition of the cheese and wouldn’t make it without it; the gooey creaminess is the perfect balance for the spicy acidity of the tomato sauce.
Shakshuka | eggs poached in spicy tomato sauce
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 tablespoon diced pickled jalapenos
- 3 garlic cloves, minced
- ½ teaspoon paprika
- ½ teaspoon cumin
- ⅛-¼ teaspoon crushed red pepper flakes
- ¼ cup white wine
- 1 can (28 oz.) whole peeled tomatoes with juices
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sugar
- 4 large eggs
- 2 oz fresh mozzarella or feta, cubed or crumbled
- 1 tablespoon fresh chopped parsley, to garnish
- crusty bread, for serving
Heat the olive oil in a medium skillet over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the jalapeno and garlic and cook until fragrant, about one minute. Mix in the paprika, cumin, and red pepper flakes and allow to cook for a minute to draw out the flavor. Pour in the white wine to deglaze the pan, using a spoon to scrape any bits off the bottom. Cook for 2-3 minutes to allow the wine to reduce. Stir in the tomatoes, salt, black pepper and sugar, breaking the tomatoes up with your spoon (don’t go too crazy, the tomatoes will break down some as they cook).
Reduce heat to medium low and simmer until the sauce has thickened slightly and the flavors have melded, about 20 minutes.
Carefully crack the eggs on top of the sauce, spacing evenly. Sprinkle with a little salt and pepper and cover the pan. Allow to cook for 4-5 minutes for soft yolks or 5-6 minutes for hard. Halfway through cooking the eggs, lift the cover and sprinkle the sauce with fresh mozzarella or feta, being careful not to disturb the eggs. Cover and finish cooking.
Sprinkle with fresh chopped parsley and dish up with slices of toasted (or grilled) crusty bread.
A couple notes: The sauce can be made in advance and reheated on the stove top when ready to cook the eggs and serve. If you don’t like chunky tomato sauce, use crushed tomatoes instead of whole ones.