Wind and Wildflower

Shakshouka
☙ ❧

Posted in Recipes • May 22, 2023

This classic Maghrebi dish of eggs poached in tomato sauce is a favorite of mine, and a go-to when I need to throw together a simple meal quickly. It comes together in about half an hour, and is more filling than you might expect, not to mention delicious. It's also easy to make in volume, so I often end up making it for potlucks and similar events, and it's a reliable crowd-pleaser. I once shared it with a group of friends, one of whom — unbeknownst to me — had an intense dislike of eggs, to the point where it was something of an inside joke among the rest of the group. To the immense surprise of everyone else there, this friend ended up not only trying the shakshouka, but loving it and going back for seconds. If that's not a recommendation, I don't know what is.

Ingredients:

  • One 28 oz (794 g) can crushed tomatoes, or equivalent amount of diced fresh tomatoes
  • Four to eight eggs, depending on your preferred ratio of egg to sauce
  • One large yellow onion, finely chopped
  • 6 cloves garlic, finely chopped
  • One large bell pepper (any color), chopped
  • Olive oil (enough to coat the bottom of the pot)
  • Cumin powder
  • Turmeric powder
  • Cinnamon powder
  • Cayenne pepper
  • Paprika
  • Oregano
  • Thyme
  • Dash of sea salt

I don't usually measure the spices precisely, but I would estimate that I use about half a teaspoon of cinnamon, 1 teaspoon each of cayenne pepper, thyme, and paprika, and 2 or 3 teaspoons each of cumin, turmeric, and oregano. Feel free to use more or less as per your tastes.

Procedure:

In a large pot, saute onions in olive oil on medium heat, stirring occasionally, until they start to brown. Combine with garlic, peppers, and spices, and continue to saute for another minute or two. Add tomatoes and simmer for about 10 minutes, or longer if you prefer the sauce to be thicker. Crack the eggs into the sauce, cover the pot, and continue to simmer until the eggs are cooked to your preferred texture. If you like the yolks to be slightly runny (as I do), this will be about 4 to 5 minutes; if you prefer them to be more firm, it will probably be closer to 7 minutes.

This dish pairs well with flatbread, but is also yummy on its own.