Here’s a quick and easy recipe for a North African-inspired shakshuka (pronounced shack-shoo-kah), perfect for starting off the fall season:
Ingredients
- Spices
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- Aromatics
- 6 garlic cloves, divided (4 minced, 2 for garnishing)
- 2 medium shallots, divided (1 finely chopped, 1 for garnishing)
- Other
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- ¼ cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper, to taste
- 1 (28-ounce) can whole peeled tomatoes, crushed by hand or with a fork
- 4 large eggs, room temperature
- ½ cup plain Greek yogurt, for serving
- Fresh mint leaves, for garnishing
- Rosemary olive focaccia bread (or any crusty bread) from Oat Bakery, for serving
Instructions
- Toast the Spices
- In a dry skillet over medium heat, toast the coriander and cumin seeds until fragrant, about 1-2 minutes. Transfer to a mortar and pestle (or spice grinder) and coarsely grind. Set aside.
- Sauté the Aromatics
- Heat ¼ cup of olive oil in a large skillet or cast-iron pan over medium heat. Add the chopped shallot and 4 minced garlic cloves, and sauté until softened and fragrant, about 3-4 minutes.
- Build the Base
- Add the chopped roasted red peppers to the pan, and stir to combine. Cook for another 2 minutes, then stir in the ground coriander and cumin.
- Simmer the Tomatoes
- Add the hand-crushed tomatoes to the pan, stirring to combine with the peppers and aromatics. Season with kosher salt and freshly ground black pepper. Let the sauce simmer for 10-15 minutes until it thickens slightly.
- Cook the Eggs
- Using a spoon, make 4 small wells in the sauce and crack an egg into each well. Cover the skillet with a lid and cook until the whites are set but the yolks remain runny, about 6-8 minutes. Adjust the timing based on your preferred doneness for the eggs.
- Garnish and Serve
- While the shakshuka cooks, thinly slice the remaining shallot and garlic cloves. Drizzle a little olive oil over them for garnish.
- Remove the skillet from heat and drizzle the shakshuka with extra olive oil. Garnish with fresh mint leaves, the thinly sliced shallot and garlic.
- Plate and Enjoy
- Serve the shakshuka with a generous dollop of Greek yogurt on the side and warm rosemary olive focaccia bread from Oat Bakery for dipping.
This shakshuka is rich with fall flavors, thanks to the roasted red peppers and warm spices, and pairs beautifully with the local focaccia bread!
