There’s never not a good time for Shakshuka. It’s one of those dishes that can (and should) be eaten any time of day. The runny eggs make it a perfect breakfast or brunch option, and the loads of fresh vegetables and spices also make it a great lunch or dinner choice.
It’s a customizable dish as well. As long as you have tomatoes and eggs, you can make some variety of Shakshuka. In fact, many cultures throughout history have made their own adaptations of it (think Mexican Huevos Rancheros and Italian Eggs in Purgatory).
- 1 tbsp olive oil
- 2 medium yellow onions, chopped
- 1 lb fingerling potatoes, cubed
- 1 leek, finely chopped
- ½ bunch Swiss chard, stems separated from leaves. Dice the stems and loosely chop the leaves. Keep separate
- 1 large green bell pepper, cored, seeded, and chopped
- 2 large jalapeño chiles, chopped but not seeded
- 8 garlic cloves, minced
- ¼ c tomato paste
- One 28-ounce can San Marzano whole peeled tomatoes, crushed by hand
- 2 bay leafs
- 1 tbsp kosher salt
- 1 tbsp spicy Hungarian paprika
- 1 tbsp ground cumin
- 1½ tsp freshly ground black pepper
- 1 tsp caraway seeds
- ¼ c loosely packed fresh basil leaves, whole.
- 8 large eggs
- feta cheese
- Heat the olive oil in large cast iron skillet. Add onion, potato, leeks and Swiss chard stems only. Heat until onions soften, about 10-15 minutes, stirring frequently as needed.
- Add bell pepper and jalapeño. Cook until just softened, 3-5 mins.
- Stir in garlic and tomato paste. Sauté for another 2 mins.
- Slowly pour in and hand-crush tomatoes. Add bay leafs, salt, paprika, cumin, pepper and caraway seeds. Let the mixture simmer uncovered for 20 minutes.
- Stir to combine and then press and flatten the top of the mixture.
- Create 8 craters for the eggs with a spoon, and then add the eggs to the craters. Do not stir.
- Layer on the whole basil leaves and Swiss chard leaves. Do not stir.
- Cover and cook on low heat until the Swiss chard has wilted and eggs are no longer translucent, 5-10 minutes.
- Top with feta if using and serve with crusty bread. Enjoy!
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