It’s great for breakfast, lunch, or dinner.
Give me eggs any time of day because theyre the ultimate comfort food.
What is Shakshuka?
Sally Vargas
You could also make it with fresh summer vegetables and pesto like thisone.
Other additions might include artichokes, greens, cannellini beans, chickpeas, or even diced potatoes.
The concept is open to improvisation, so go for it!
Sally Vargas
They are usually bathed in a thick puree and break down easily when you crush them.
Here you are looking for a thick sauce with a soft texture and whole tomatoes will get you there.
Diced tomatoes are packed in calcium chloride and thinner tomato juice, which helps them hold their shape.
Sally Vargas
Fresh tomatoes are an option but be prepared to peel them and cook them for much longer.
When it Comes to Eggs: Skip the Oven!
The goal is to cook the egg, but leave the yolk runny.
Sally Vargas
I cook the eggs on top of the stove, not in the oven.
Pull them off the heat at just the right moment and youre golden.
How Do You Serve Shakshuka?
Sally Vargas
The best way to serve the eggs is to bring the skillet right to the table.
Be sure to have plenty ofcrusty breador pita on hand to scoop up the juices.
For lunch or supper, make asimple green salad.
Sally Vargas
Now that was memorable!
More Delicious Egg Dishes!
Add the onion and cook, stirring occasionally, for 3 minutes.
Sally Vargas
In a bowl, break up the tomatoes with your hands.
Add them to the skillet with the salt and cook for 5 minutes.
Taste and add more salt, if you prefer.
Sally Vargas
With the back of a spoon or a ladle, make 4 indentations in the sauce.
Repeat with the remaining eggs.
Sprinkle the feta and olives around the eggs.
Sally Vargas
(If you like your eggs well done, cook for a minute or two longer.)
Garnish with cilantro leaves and a sprinkling of red pepper flakes.
Bring to the table and serve from the pan.
