The Secret to Perfect Shaksuka
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Category
Breakfast/Brunch
Cuisine
Italian
Servings
6
Prep Time
30 minutes
Cook Time
45 minutes
The Italians call it eggs in Hell. Over in the middle east and parts of Africa, they refer to it as Shakshuka; where the sauce has a rich spiced depth to it that can’t be beat. Any way you spice it up, you can’t go wrong with eggs baked in tomato sauce and served with super crusty bread. Yum, Brunch is calling! – Chef Nikki
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 1 pinch red pepper flakes
- 1 small Yellow Onion
- 4 cloves garlic, sliced thin.
- 1 jalapeno, small dice
- 1/2 Red Bell pepper, small dice
- ½ Green Bell pepper, small dice
- 1 ½ tsp Cumin
- 1 ½ tsp Smoked Paprika
- ½ tsp Cinnamon
- 1- 28 oz can Crushed San Marzano Tomatoes
- 1 – 15 oz can Tomato Sauce (save the can to throw some water into the sauce.)
- 6 oz Feta
- 6 eggs
- 1 bu chives, sliced thin
- 1 bu Mint, chopped fine
- Salt and Pepper To Taste
- *Season aggressively - tomatoes suck up salt like no one’s business!
Directions
Preheat oven to 450 degrees.
In a large saucepan, heat the olive oil over medium-high heat. Add the pinch of red pepper flakes, onion and garlic and sauté 1 minute. Add the peppers until tender and they just begin to fry in the oil, about 5 minutes.
Add the crushed tomato, tomato sauce and about a cup of water and cook down until a nice chunky sauce consistency begins to form about 20 minutes.
Add the spices and season with salt and pepper to taste. Adjust spice level to your liking. Continue to cook down if you would like a chunkier sauce.
To cook the eggs, bring the sauce to a gentle simmer. Using the back of a large spoon make 6 wells in your sauce and fill them with the eggs, 1 by 1.
Sprinkle the feta all over the eggs and sauce and place the entire pan in the oven for 5-7 minutes, just enough to cook the eggs to a soft jammy consistency.
Garnish with chives and mint. Serve immediately with grilled crusty bread!
