Shakshuka, or eggs poached in spicy tomato sauce, is a classic breakfast with origins spanning from Israel, North Africa, and all over the Mediterranean. I’ve seen Shakshuka popping up on brunch menus at my favorite restaurants in LA and I love making it in my own kitchen because it is incredibly flavorful, uses ingredients I typically have at home, and it’s healthy! Traditionally, this dish is made by first sautéing garlic, onion, peppers, paprika, cumin, and chiles or jalapeños, and simmering everything with crushed tomatoes. Next, crack several eggs into the sauce to poach them, and top with crumbled feta and chopped parsley. Finally – serve this dish with toasted pita or crusty baguette slices to make it a meal!
My spin on this recipe replaces the jalapeños and spices with blended smoky chipotle chiles in tangy and sweet adobo sauce, which lends the perfect balance of sweetness and heat to this dish. You can find canned chipotle peppers in adobo sauce at most grocery stores, most likely in the International food section, and they are such a great pantry staple to have on hand!
Serves: 4-6
Ingredients:
1 Small yellow onion
5 Cloves garlic, diced
3 Teaspoons chipotle chiles in adobo sauce, blended
1 28 Ounce can, whole peeled tomatoes (unsalted)
6 Eggs
Handful of crumbled feta cheese, or goat cheese
Handful of freshly chopped parsley
Salt + Pepper to taste
Directions:
Sauté the diced onion with enough olive oil to coat in a cast iron pan until soft and golden brown, stirring occasionally. Add the diced garlic sauté for a minute or so, stirring frequently. While the onion and garlic are browning, puree the canned chipotles in adobo in the blender. Set aside 3 teaspoons (or more if you love spice) of blended chipotles for the shakshuka, and save the rest in tupperware or a jar, and keep in the fridge for an easy smoky hot sauce for the rest of the week! Put the tomatoes and the liquid from the can into a medium size mixing bowl and crush with a potato masher, or your hands if you are willing to get a bit messy! Add the crushed tomatoes, as well as 1/2 cup of water, and the blended chipotles in adobo to the skillet and simmer for about 20 minutes to let the sauce thicken, stirring occasionally. Season the sauce with salt and pepper.
Crack eggs into the sauce, making sure the eggs are evenly distributed across the surface of the sauce. Cover the skillet and cook for about 5 minutes, when the yolks are just set. If the whites are still not cooked to your liking, using a spoon, bast the whites with some of the sauce to finish cooking them, being mindful not to break the yolks. Sprinkle with crumbled feta or goat cheese, freshly chopped parsley, salt, and cracked black pepper. Serve with toasted baguette slices for dipping – and enjoy as a meal for any time of day!
