Shakshuka. Have you heard of it before? This North African breakfast is also called chakchouka and translates into a vegetable ragout in Berber. For being an “internationally” inspired blog, this recipe was a must share when I made it. When I was younger, I had an obsession with Martha Stewart because she was the most creative person and came up with so many recipes, crafts, home decor and party planning tips. Everyday, I would get every kind of email subscription possible from her brand and would try to recreate the featured tip of the day. One cold winter day, I got an email about Shakshuka and tried it out the next day for a family breakfast. It opened my little 4th grade mind to see that breakfast didn’t only have to be sweet and consist of fruit loops or honey oat cherrios or cookie crunch or even croissants. It made me realize that a savory breakfast can sometimes be better than a bowl of sugar.Martha’s recipe was very basic. It was only tomato sauce with garlic and red pepper flakes, which I didn’t even add because I didn’t like the heat. After I determined that it was bland, I set the recipe aside and let it drift out of my memory. Fast forward to 2015, the taste of the egg and tomato was still fresh in my head as if I had made it the day before but the recipe wasn’t. While flipping through the pages of My Paris Kitchen by David Lebovitz, I stumbled upon his recipe that made my mouth water by just looking at the ingredient list.
David Lebovitz is a chef who knows about ingredients and flavor. This recipe bursts with taste. It’s also very aesthetically pleasing to watch the egg yolk leak onto the sauce. The yellow of the yolk and the red from the sauce contrast each other making any and every bite picture perfect. With this recipe, the product tastes just as good as it looks.
- 2 tablespoons olive oil
- 1 onion, peeled and diced
- 3 cloves garlic, peeled and thinly
- 1/2 teaspoon of cayenne (more or less depending on your preferred level of heat)
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds, crushed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 28 oz can diced or crushed tomatoes
- 2 tablespoon tomato paste
- 2 teaspoon honey
- 1 teaspoon apple cider vinegar
- 1 cup chopped spinach
- 1 cup feta cheese, crumbled
- 4 eggs
- 4 slices of toasted bread
In a large skillet, heat the oil. Add the onion and garlic. Cook for 8-10 minutes until translucent. Add the cayenne, salt, pepper, and spices. Cook for 1 minute, stirring until fragrant.
Add the tomatoes, tomato paste, honey and vinegar. Cook over medium heat for 12-15 minutes. Stir in the chopped greens.
Remove from heat and add in the feta. With a spoon, make 4 indentations and crack an egg into each.
Place over medium low heat, over a simmer, and cook for 10 minutes. Cover and cook for 3-5 minutes until the egg whites are cooked.
When serving, don’t break the egg yolk. Serve in a bowl with the egg and tomato sauce. Serve with bread.