She Strengthens

Savor the Flavors of the Mediterranean: A Shakshuka Recipe

Shakshuka, a North African dish that has captured the hearts of many, is a flavorful delight that combines eggs baked in a zesty tomato sauce with feta cheese. Although its origins are rooted in Tunisia, it has become a staple in Israeli cuisine, thanks to the Tunisian and Mahgreb Jews who brought it to Israel in the 1950s.

A Twist on Tradition

In our version, we add a unique spin to the classic recipe by incorporating melted onion and fresh green Anaheim chiles into the tomato sauce, providing a burst of flavor without the overwhelming heat. Crumbled feta cheese adds a tangy creaminess, while the eggs bake directly in the sauce, creating a rich and satisfying dish.

The Perfect Accompaniment: Zhug

To elevate the flavors of our shakshuka, we introduce zhug, a Yemeni pesto-like condiment made with cilantro, parsley, garlic, and za’atar, a Middle Eastern spice mixture. This vibrant condiment adds a fresh and herbaceous note to the dish, balancing out the richness of the tomato sauce.

Serving Suggestions

Serve the shakshuka with plenty of crusty bread, such as warmed pita or sliced levain, perfect for sopping up the flavorful sauce. For an added touch, offer a side of zhug for guests to help themselves.

Recipe

Zhug

• 1/2 bunch fresh cilantro, leaves and smaller stems
• 1/2 bunch fresh flat-leaf parsley, leaves and smaller stems
• 1/4 cup water
• 3 tablespoons olive oil
• 2 medium cloves garlic
• 1/2 teaspoon za’atar
• Pinch red pepper flakes
• Kosher salt, to taste

Shakshuka

• 4 tablespoons olive oil
• 1 small yellow onion, chopped
• 5 medium Anaheim chiles, small dice
• 3/4 teaspoon kosher salt, plus more as needed
• 5 medium cloves garlic, minced
• 1 teaspoon ground cumin
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper
• 1 (28-ounce) can whole peeled tomatoes with their juices, crushed by hand
• 1/2 cup water
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup crumbled feta cheese
• 1 tablespoon chopped flat-leaf parsley
• 6 large eggs

Instructions

1. Make the Zhug: Combine all the zhug ingredients in a food processor fitted with the metal blade. Process to form a smooth, pesto-like sauce. Taste, seasoning with additional salt and red pepper flakes to taste. Set aside.
2. Prepare the Shakshuka: Heat the oven to 375°F and arrange a rack in the middle. Heat 4 tablespoons olive oil in a large skillet over medium-low heat. Add the onion, diced Anaheim chiles, and measured salt. Sweat gently until the onion and chiles are very soft, about 20 minutes. Add the minced garlic to the pan; cook until fragrant, 1 to 2 minutes. Stir in the cumin, paprika, and cayenne and cook 1 minute.
3. Add the Tomato Sauce: Add the crushed tomatoes with their juices to the skillet, along with 1/2 cup water. Simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the black pepper. Stir in the crumbled feta and 1 tablespoon chopped parsley. Taste, seasoning with additional salt and black pepper as needed.
4. Add the Eggs: Crack an egg and carefully add it to the sauce, making sure not to rupture the yolk. Continue with the remaining eggs, arranging them evenly in the skillet. Sprinkle each egg with a little salt and pepper.
5. Bake and Serve: Transfer the skillet to the oven and bake until the eggs are just set, the yolks still runny, 7 to 10 minutes. Serve the shakshuka immediately from the skillet, drizzled with zhug. Serve the rest of the zhug in a bowl for guests to help themselves.