Shakshuka- baked eggs, tomato and goodness

This dish has been floating in my thoughts since Feb 2014 when Chloe and I visited Irving Street Kitchen in Portland and I ate their, quote “Moroccan Slow Poached Eggs and Grilled Garlic Rubbed Toast”.It was spicy, simple yet had depth and very good.

Shakshuka @wendyellenthomas.com-8

The house smoked Tasso side of bacon also rang my bell. I basically searched online tomatoes and baked eggs and Shakshuka popped up. But really it’s not a name that’s going to stick in my overcrowded mind. I also reached for the wonderful Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamimi. They have a fantastic website as well.

I drew, as always, from a combination of recipes- Jerusalem, David Liebowitz’s Shakshuka and a simple version in the NYTimes.

Here’s my version – Print Recipe {shakshuka recipe}

Shakshuka @wendyellenthomas.com-10

I liked using a couple whole spices along with the powdered- here were the fun ones. Note how similar the seeds are with the caraway being just a tad darker than the cumin.

Shakshuka spices @wendyellenthomas.com-12

You could substitute ground spice for either of these but using the seeds gave me a chance to use this- after a good dusting off.

Shakshuka @wendyellenthomas.com-2

My version used 2 red peppers, 1 green pepper, 1 onion and 3 cloves of garlic sauteed in about 3T olive oil (see blurry photo) then I added spices and cooked another few minutes to release their fragrances. Then where I strayed from the majority is I added 3 cans of diced tomatoes vs 2. I personally wanted it a little juicier and to be totally honest that stemmed from overdoing the cayenne.

Shakshuka @wendyellenthomas.com

Fast forward: added spices, 3 cans of tomatoes, cider vinegar and honey… then you can add about 4oz of feta here before topping with eggs OR throw it on after the eggs.

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I’ve been making a cheese with no name- I call it a farmstead cheese and I can grate it. It’s very feta like in taste. 100% raw Jersey cow milk with a mesophilic culture (but we’ll save that for another time)

Shakshuka @wendyellenthomas.com-4This was a delicious brunch and with virtually making it the night before it was a cinch to pull together. I added sides of Hempler’s applewood smoked bacon and breakfast potatoes. And crusty sourdough of course.

Shakshuka @wendyellenthomas.com-5My eggs cooked about 90 seconds longer than needed here I think. But I made another round the following day as well adding raw chopped spinach to the bowl and topping with the tomato and eggs

Shakshuka @wendyellenthomas.com-7And I watched these eggs like a hawk… and didn’t have any sides to distract me! Shakshuka @wendyellenthomas.com-9I was very pleased with this dish and it will stay in the forefront for summer when peppers aren’t so expensive! You can tell me I should have posted in summer but well I couldn’t wait any longer.

And don’t forget your crunchy bread. Here’s my rustic sourdough.

Shakshuka @wendyellenthomas.com-11

And some life photos…Here’s a killer rainbow that graced us last week

rainbow @wendyellenthomas.com rainbow 2

29 responses

  1. Oooh I love shakshuka but haven’t made it in a while – thanks for the reminder! I got a similar mortar to yours for Christmas and haven’t used it yet, so another incentive to make this again!

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  2. What a delicious sounding brunch. Thanks for sharing the photos of that beautiful rainbow and the green grass…very different than the many feet of snow I’m looking at. 🙂

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    • Oh Karen, I’m sure sunny FL is not looking to shabby at the moment. It’s like 70 degrees in Miami and it’s only 8.30am. You will be only a tad north! And you will grow delicious tomatoes till December! cheers… wendy

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    • I love it and that you can prepare it ahead. I read on David Liebowitz blog that people will have it in the freezer like spaghetti sauce ready to go – breakfast , lunch or dinner. We’ll catch up soon Teri! xox

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      • Hi Wendy! Bring some sunshine & warmth when you come:) I’d recommend the Dead Rabbit for Cocktails…it’s one of the most special places around. Then for 3 restaurants I love right now: Root & Bone, Upland and The Black Ant! Also…if you liked sweets and donuts then I’d really recommend you stop by Dough Doughnuts. Their flagship is in Brooklyn but they JUST opened up a spot in Manhattan and they’re so good! Let me know if you have any questions when you’re here and keep me posted on your food adventures. HAVE FUN!!!!

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  3. Being a veggie, I don’t eat eggs. However, I make them for my hubby all the time. We get free-run hen eggs up the street. He & his brunch friends will love this! What a great idea, and your cheese looks neat. You are the only person I know who can make their own cheese. That is amazing!

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    • How great to have eggs that close. This meal is great as you can make ahead and still hang with your company (assuming you want to:) I love the whole cheese thing and I’m excited to break into a new food adventure. I have a feeling there will be good accidents and possibly some very bad ones. But I’m ready to learn. xx

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  4. Amazed by the fact you are making your own cheese. I guess it´s nice if you have access to 100% raw milk. Is there another way to do it? With regular milk? I live in Guadalajara, México. Thanks and Congrats!

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  5. I really love shakshuka and yours looks very similar to what mine ends up looking like. A hunk of crusty bread and this dish and I’m a happy camper.

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