Note: The following is a guest post by my brilliant, beautiful friend Kathryn Trappey, whose incredible cooking has inspired me over the years to become a better cook myself. Without her, I doubt there would be a Grain-Free Love! Her delicious recipe for shakshuka, which I implore her to cook for me every time we’re together, follows.
I honestly can’t remember whether it was Stephanie who introduced me, or I who introduced her to Smitten Kitchen several years ago, but since then I know that Deb Perelman has been a major influence for both of us (see Stephanie’s reverence for her short ribs here). I have taken and adapted countless of Deb’s recipes over the years. However, my favorite and by far most highly rotated of her dishes is shakshuka, a dish of Tunisian origin that then migrated to Libya, Morocco, Egypt, and Israel.
The first time I made this dish I was trying to show off my knowledge of worldly cooking to my then-boyfriend Greg. I described the dish I was about to make, and to say the least he was unimpressed. “Eggs in tomato sauce? You’re making eggs in tomato sauce—for breakfast?”
Now people, this dish is not just eggs in tomato sauce. It’s onions and peppers caramelized in intensely aromatic Middle Eastern spices, topped with slow-stewed tomatoes, in which eggs are then softly poached. It quickly became Greg’s favorite dish of all time. Yes, a guy who loves eating leftover pizza for breakfast and who participates in Burger Friday every Friday, suddenly wanted nothing other than shakshuka on our lazy weekend mornings. And I have to agree—it’s absolutely the most delicious healthful dish I’ve ever had.
And, I’m not lying when I say that the prospect of eating this dish every weekend for the rest of his life just might have played a role in Greg’s asking me to marry him.
The dish is normally served with pita or crusty bread, but luckily shakshuka is so flexible that you could even eat it alone. However, if you’re trying to stay away from grains, I highly recommend that you serve your shakshuka over Grain-Free Love’s Crunchy, Spicy Roasted Chickpeas. Enjoy!
- 1 medium onion, chopped
- 2-3 jalapeno peppers (or your favorite type of pepper, I like this dish spicy), some or all seeds removed, chopped
- 4 cloves garlic, diced
- 1 Tbs. olive oil
- 2 tsp. ground cumin
- 1 tsp. ground turmeric
- 1 tsp. ground coriander
- 1 Tbs. smoked paprika (regular paprika is also fine)
- 1 tsp. cayenne pepper (optional)
- 2 (28 oz) cans of whole peeled tomatoes, poured into a separate bowl and crushed by hand
- 4-6 eggs (1 or 2 per person)
- Salt and black pepper to taste
- 6 ounces feta cheese, crumbled
- ¼ cup chopped parsley
- Get started on the roasted chickpeas first: recipe here. You can cook the rest of the dish while the chickpeas roast!
- Heat a large sauté pan (I use one that’s straight-sided, but anything large enough to fit the contents of both your tomato cans with plenty of room works) over medium-high heat for 1 minute, add your olive oil, wait another 15 seconds, and then dump in the onion, peppers, and garlic.
- Sauté, stirring often, until vegetables are brown and caramelized, about 7 minutes.
- Add in the cumin, turmeric, coriander, paprika, and cayenne pepper, and sauté another 2 minutes.
- Pour in crushed tomatoes. Once the contents of the pot come to a boil, turn down the heat and let simmer, uncovered, for about 20 minutes
- Once the 20 minutes is up and the sauce has thickened, taste and add salt and pepper accordingly
- Carefully break the eggs into the sauce, spacing them out evenly over the sauce. Cover the pot and let the eggs poach in the sauce for about 6 minutes.
- Once the whites of the eggs are opaque, turn off the heat and carefully ladle the eggs with sauce over your roasted chickpeas.
- Sprinkle each dish with a healthy amount of feta and parsley.
How did you like this delicious shakshuka recipe? Let us know!