Shakshouka ♭

Shakshouka is a dish of eggs poached in a spicy sauce of tomatoes and other condiments, usually eaten at breakfast. It is believed to have originated in Tunisia, but it is now widely found in all of North Africa and the Levant. It is also known as “eggs in purgatory.”, probably because of its potent spiciness and exotic flavors in those countries. It is traditionally served with pita bread, but you can use any bread of your choosing (or none, like me).

The recipe here allows the piquant chile flavorings and salt to be added at serving time according to the diner’s taste.

• 1 tbsp olive oil
• ¼ medium onion, chopped
• 1 cup low-salt canned diced tomatoes
• ½ vegetable bouillon cube
• ½ cup water
• ½ tsp cumin
• ½ tsp smoked paprika
• ½ tsp dried leaf oregano
• ¼freshly ground black pepper
• 4 large or jumbo eggs
• 2 tbsp chopped parsley
• ¼ cup crumbled feta cheese

On the side, to taste

• 1 jalapeño chile, seeded, minced
• 1 cup low-salt canned diced tomatoes
• salt

In a large, deep sauté pan, heat the oil over medium-high heat, add the onion, and cook until just beginning to brown, about 7 minutes.

Put the half bullion cube in the water and nuke for 30 seconds. Stir well until dissolved.

Add tomatoes, vegetable broth, cumin, paprika, oregano, and pepper; simmer for about 20 minutes until thickened.

Carefully crack the eggs and lay them evenly around on the top of the sauce. Cover and cook for 6 to 8 minutes or until the whites are set and yolks are thick but still runny. If you prefer firmer yolks, continue to cook until the yolks have set as desired.

In a side bowl mix the green chile and jalapeño and make it available to diners, together with a salt shaker.

Sprinkle the sauté pan with parsley and feta cheese, separate the contents into two portions, plate each portion, and serve immediately.

Serves 2.