Shakshuka, or eggs poached in spicy tomato sauce, is a classic Israeli breakfast, but delicious at any time of day. It is one of those dishes that looks and tastes very complex, while it actually comes together very quickly and easily… and better yet costs nearly nothing!
The feta really shines in this recipe, it is added at the very end so provides a nice tang and refreshing coolness to the hot and spicy sauce. I highly recommend whipping up this satisfying and comforting dish at your next dinner or brunch party, this recipe serves two, but is easily multiplied for a crowd (as long as you have a big enough pan!).
For two servings you will need:
1 jalapeno, diced
1 small yellow onion (or half of a regular sized one), diced
4 cloves of garlic, minced
1/2 tsp cumin
1/2 tbsp paprika
14oz whole peeled tomatoes in their juice
1/4 cup crumbled feta
Chopped parsley for garnish
Salt & pepper to taste
Warm pita bread for serving
Heat up about 2 tbsp olive oil in a smaller 8″ skillet over medium heat. Add the jalapeno and onion and saute until tender. Add the garlic and saute until soft.
Put the tomatoes in a small bowl, and crush thoroughly with your hands, tearing apart larger pieces of tomato.
Add the tomatoes to the skillet and simmer, stirring occasionally until the sauce has thickened slightly. Season with salt and pepper to taste.
Crack four eggs into the sauce, making sure they are evenly distributed across the pan.
Cover the skillet and let the eggs poach, for about 5-7 minutes until the whites are set and the yolks are still slightly runny.
Top with feta and parsley, and serve with warm pita bread to soak up the extra sauce. Yum!