Southern Shakshuka

Written by

William Ferrand

in

A Hearty and Spiced Breakfast Delight

Imagine a warm Southern morning, where the aroma of spices mingles with the freshness of garden-picked vegetables. This recipe blends the rich traditions of North African cuisine with the comforting charm of Southern hospitality. Shakshuka, a beloved dish of eggs poached in a spicy tomato sauce, gets a country twist, making it a hearty, flavorful breakfast that’s perfect for a lazy weekend or a family brunch. Gather your ingredients, and let’s bring some warmth to your kitchen!

Ingredients:

What You’ll Need to Make Shakshuka

  • Extra Virgin Olive Oil: For sautéing and adding a touch of richness.
  • Vegetables:
    • 1 large chopped onion
    • 1 to 2 green bell peppers, chopped
    • 2 cloves garlic, minced
    • These three ingredients, along with spices, create a sofrito to start the chunky sauce.
  • Spices:
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • Optional: A pinch of red pepper flakes or cayenne pepper for a spicy kick.
  • Tomatoes:
    • 6 fresh medium-sized tomatoes, chopped
    • ½ cup tomato sauce
    • (If tomatoes are not in season, replace with 1 28-ounce can of whole tomatoes or 6 cups canned chopped tomatoes with their juices. If using canned tomatoes, omit the tomato sauce.)
  • Eggs:
    • 6 large raw eggs
  • Garnish:
    • Fresh chopped parsley and mint (optional)
    • Feta cheese, crumbled (optional, for a creamy finish)

Instructions:

  1. Prepare the Sofrito:
    • Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.
    • Add the chopped onion and sauté until translucent, about 5 minutes.
    • Add the chopped green bell peppers and continue to sauté until they start to soften.
    • Stir in the minced garlic and cook until fragrant, about 1 minute.
  2. Add the Spices:
    • Sprinkle in the ground coriander, ground cumin, and paprika.
    • Stir well to coat the vegetables with the spices, allowing them to toast slightly and release their aromas.
  3. Create the Tomato Sauce:
    • Add the chopped fresh tomatoes and the tomato sauce to the skillet.
    • Stir to combine, then reduce the heat to low and let the mixture simmer for about 15 minutes, or until the tomatoes break down and the sauce thickens. If you’re using canned tomatoes, simply add them with their juices and let the mixture simmer.
  4. Prepare for the Eggs:
    • Make six small wells in the tomato mixture using the back of a spoon.
    • Crack a raw egg into each well, being careful not to break the yolks.
  5. Poach the Eggs:
    • Cover the skillet with a lid and cook until the egg whites are set but the yolks are still runny, about 5-7 minutes. For firmer yolks, cook a few minutes longer.
  6. Garnish and Serve:
    • Remove the skillet from the heat.
    • If using, sprinkle fresh chopped parsley and mint over the shakshuka for a burst of freshness.
    • Add a crumble of feta cheese for a creamy, tangy finish.
    • Serve immediately with crusty bread or warm pita to scoop up the delicious sauce.

Enjoy Your Southern Shakshuka!

This dish brings a comforting blend of flavors that will transport you to a Southern kitchen with the added exotic twist of North African spices. It’s perfect for a weekend brunch with family or friends, offering a unique and delightful culinary experience. So, dig in and enjoy this hearty, spiced breakfast delight!

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