I finally made Shashuka – the delicious, tomato-y, eggy dish originating from North Africa and eaten by Jews across the globe – for Shabbos morning breakfast and it was deee-lish!
After looking at a bunch of recipes online, I did what I do best – I threw something together, and I’m very happy with my first try.
My shakshuka was made with (measurements are approximate:)
- 1/4 cup diced onion
- 1 Tbsp minced garlic
- 1/2 can tomato paste
- 1/2 small can of mushrooms
- 5 marinated artichoke hearts, rough-chopped
- 1 – 28 oz can diced tomatoes
- 3 eggs
- 1/4 cup feta cheese
- Paprika (to taste)
- Old Bay seasoning (to taste)
- Rosemary-infused salt (to taste)
- Pepper (to taste)
I sautéed the onions and garlic together in olive oil until they were fragrant and translucent, then added the tomato paste, mushrooms, artichoke hearts, and all the seasonings. I sautéed all of that for about two minutes, then added the can of diced tomatoes. I simmered the whole mixture together for about five minutes, until the tomatoes were bubbling away, then pressed three wells into the mixture and added the eggs. I turned the burner down to medium-low, covered the pan, and cooked it for about 10 minutes, until the eggs were firm but still had runny yolks. Then I topped the whole thing with feta, added more pepper, and ate it with naan bread on the side. SO GOOD!
There are an endless number of variations to this dish, but it made for a hearty, stick-to-your-ribs kind of breakfast. I’ll definitely be having it again!