The first time I had shakshuka was in Israel at a gas station restaurant. The tomatoes were served rolled in a pita. It was MESSY. I took it back on the bus and it was a miracle it didn’t spill everywhere. And it was amazing.
I LOVE shakshuka. If you were to ask if I preferred sweet or savory breakfasts, I’d choose savory every time. Don’t get me wrong, I love my pancakes, waffles, scones, muffins, all of that stuff. But more often than not, I’ll feel the sugar crash if I choose a sweet breakfast.
Shakshuka is an Israeli/Middle Eastern/Mediterranean dish. There are a lot of arguments over which country started it. I’ve also seen some recipes that use harissa paste. But no matter the origin, the concept is the same: stewed tomatoes with eggs.
Now I skip the pita and opt for a fork. I love eating shakshuka with crusty bread, hot sauce, and avocado. I add avocado to everything. Basically if it has egg and avocado, I’m choosing it for breakfast.
A Note on Cast Iron
Yes, you can cook tomatoes in cast iron! It is somewhat a myth that you can’t cook acidic foods in cast iron. As long as your pan is seasoned, you’re good to go. A lot of pans come pre-seasoned as well, so you don’t have to worry.
However, do not cook acidic foods with copper!
Shakshuka
Ingredients
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ⅛ teaspoon ground cayenne
- 1 28 oz can crushed tomatoes
- kosher salt and pepper
- 4 oz feta, crumbled
- 4 large eggs
- Chopped cilantro, bread, and hot sauce (for serving)
Instructions
- Heat oven to 375°F.
- In a large 12″ skillet, heat oil on medium heat. Add onion and bell pepper. After about 4 minutes of cooking, sprinkle some kosher salt on the vegetables. Lower heat to medium low. Cook until very soft, about 15 minutes.
- Add garlic and cook for 1 min more. Add cumin, paprika and cayenne, and cook 1 minute more.
- Pour in tomatoes and season with salt and pepper. Turn heat to medium-high so tomatoes start to bubble. Then turn heat to low and simmer for about 10 minutes, stirring occasionally. Taste and add more salt and pepper if needed. Stir in crumbled feta.
- Gently crack eggs into skillet over tomatoes. Transfer skillet to oven and bake until eggs are set, about 7 to 10 minutes. Sprinkle with cilantro. Serve with bread and hot sauce.