Shakshouka originated in North Africa. For those more geographically-impaired, that would mean the countries of Tunisia, Libya, Algeria and Morocco. It’s also become popular in Yemen and Saudi Arabia, with restaurants in those parts popping up solely to serving up the dish. Shakshouka means “a mixture.” And that’s exactly what this dish is, it’s a delicious mix of tomatoes, peppers, eggs and cheese.
Who can say no to that?! The best part? It’s made to be eaten with bread! Dipped, actually. It’s made to be dipped in with bread. As with all great Middle Eastern mezze dishes – labaneh, olive oil and za’atar, just to name a few – bread is essential for what we call “تغميس” (pronounced: teghmees) which is basically dipping. It’s more of a scooping motion, actually, in which you have to hold the pita bread between your thumb, index and middle fingers. It’s quite an art form, but well known among all Arabs. If you’re not familiar with teghmees, it’s time to work on your form.
Adapted from Smitten Kitchen
Ingredients
- ¼ cup Olive Oil
- 2 Jalapenos, stemmed, seeded, and finely chopped
- 1 Medium Yellow Onion, chopped
- 5 cloves Garlic, minced
- 1 teaspoon ground Cumin
- 1 teaspoon Paprika
- 1 28oz can whole peeled tomatoes, undrained
- ½ cup Water
- Salt, to taste
- 5-6 eggs
- ½ cup crumbled Feta Cheese
- 1 tablespoon Parsley, chopped
Instructions
- Preheat the oven to 375 degrees
- Heat oil in a large cast iron skillet over medium-high heat
- Add onion and jalapenos, stirring occasionally until soft and golden brown
- Add garlic, cumin, and paprika, and cook, stirring frequently, for 2 more minutes
- In a large bowl, empty out the canned tomatoes with the juice and crush (I used my hands before, and I got tomato juice everywhere. I suggest using a fork to crush)
- Add the tomato mixture to the skillet crushed tomatoes and their liquid to skillet, then the water
- Bring to a boil and then simmer on low for 15-20 minutes until the sauce thickens
- Add salt, to taste
- Crack the eggs on the surface
- Keep the whites in place by digging a small whole before cracking the eggs
- Sprinkle with feta cheese
- Place the skillet in the oven and bake for 15 minutes
- Sprinkle with parsley before serving
- Serve with warm Afghan, or pita, bread
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