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.
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}
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.
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.
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.
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.
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)
This 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.
My 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
And I watched these eggs like a hawk… and didn’t have any sides to distract me! 
I 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.
And some life photos…Here’s a killer rainbow that graced us last week
Wendy's Place 
Hey …. where’s mine? XX00
LikeLike
I will make it again soon. I promise! x
LikeLike
YUM Wendy! I have bookmarked this – fantastic! Love the pics too. Check out Greg Malouf – I think you would like his food 🙂
LikeLike
Thanks Julie. Greg M- looks great. This would be a great summer dish. How are your tomatoes?
LikeLiked by 1 person
Awful! Truly. I have hauled out one plant and going to haul out the other in the next few days. Oh dear! Some nasty nailed them. I used to work with Greg, great chef! 😃
LikeLike
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!
LikeLike
Yes – sometimes I stare at the mortal and think about how little I use it. But then when I do it’s great… and fun. I don’t know what took me so long to find this dish!
LikeLike
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. 🙂
LikeLike
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
LikeLike
I’m going to try this. I had something sort of similar in an Israeli restaurant in NYC last November. I loved it. XO
LikeLike
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
LikeLike
This is the perfect, cozy winter breakfast. Love it.
LikeLike
Oh yes- it’s perfect with a fresh loaf of crusty bread! We are on our way to NYC at the moment. What’s your hot 3 restaurants at the moment:)??? wendy
LikeLiked by 1 person
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!!!!
LikeLike
did you get my recommendations? I wanted to make sure they went through:)
LikeLike
YES! thank you- We are working on where to go and when:) cheers… wendy
LikeLiked by 1 person
I love shakshuka and it’s become the go to brunch staple in Sydney, can’t wait to try this recipe!
LikeLike
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!
LikeLike
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
LikeLike
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!
LikeLike
Thanks! Check out the new england cheesemaking site. They do have suggestions for store bought milk. Ultra-pasteurized is harder because the milk is heated so high but they give advice and it’s a great site.
LikeLiked by 1 person
Thankyou very much Wendy! I’ll give it a try..even though one of my secret weird dreams is milking a cow someday jejeje.. 🙂
LikeLike
Oh that is not weird at all. It’s on my list too… and tapping a maple tree for sap to make into maple syrup:)
LikeLike
Thankyou Wendy! I’ll give it a try! I am a huge fan of Cheese and specially BUTTER! Even though one of my weird ambitious dreams is to milk a cow and make dairy! Anyway! Loved your blog 🙂
LikeLike
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.
LikeLiked by 1 person
I don’t know why it took me so long to come across it and for sure it will be a repeat. It’s a crowd pleaser and a me pleaser. I rejoice thinking of all the amazing food still to cross my path!
LikeLike
Your life is art!
LikeLike
Shakshuka! The ultimate comfort food in my book – what wonderful favors, Wendy!
LikeLike
Thanks! I’m glad I finally hopped on the Shakshuka bandwagon:)
LikeLike