How did I not know about Shakshuka before now?!? I was browsing through my copy of America’s Test Kitchen’s Vegetarian Cookbook and the recipe for Shakshuka caught my eye. It’s a one-skillet recipe of eggs poached in a tomato-red pepper sauce spiced with cumin, turmeric, paprika and cayenne. The dish is of Tunisian and Moroccan origin but it is now popular among much of the Middle East. I love Middle Eastern food and I love eggs for dinner (I usually make eggs when I’m solo for dinner!) so this recipe totally hit the spot. Shakshuka is so easy to make and yet the richness of the spices and depth of flavor tastes like it’s been slow cooked for hours. This recipe is a 100% keeper and it could see it being great for breakfast, brunch or lunch as well as dinner. We served ours with warm flatbread and topped it off with feta (my favorite!!) and chopped parsley…delicious!!

shakshuka-020 Katryn’s Wine Pairing: Cheval Imperial Merlot, 2014
Rating: 9.5 out of 10.0

Yep, this wine was a total yes. It’s a deep, rich, spicy merlot that was the perfect marriage for the deep, rich spices of the Shakshuka. The wine has intense aromas of red fruit and spices and a smooth, semi-dry mouth feel. So good!

shakshuka-021 Nathan’s Beer Pairing: Balls To The Wall APA, Oliver Brewing Company
Rating: 8.00 out of 10.0

An American pale ale is definitely the way to go on this dish. With so many rich flavors, spices, and textures in this dish you need something with a good bit of hops and not a lot of malt or body to wash it all down and cleanse your palate. Balls To The Wall hit the spot with a hop forward aroma and taste without it becoming overbearing and a nice light body to wash it all down.



Serves 3-4


1 Tbs. olive oil
2 onions, finely chopped
2 yellow bell peppers, stemmed, seeded and cut into ¼ inch pieces
4 garlic cloves, minced
2 tsp. tomato paste
1 tsp. ground cumin
1 tsp. turmeric
Salt and pepper
⅛ tsp. cayenne pepper
1 ½ cups jarred roasted red peppers
1 (14.5-ounce) can diced tomatoes
¼ cup water
2 bay leaves
¼ cup chopped fresh cilantro
4 large eggs
2 ounces feta cheese
Chopped parsley, for garnish


1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions and bell peppers and cook until softened and beginning to brown, 8-10 minutes. Add garlic, tomato paste, cumin, turmeric, 1 ½ tsp. salt, ¼ tsp. pepper and cayenne, and cook, stirring frequently, until tomato paste begins to darken, about 3 minutes.
2. Stir in jarred peppers, tomatoes and their juice, water, and bay leaves and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, until sauce is slightly thickened, 10-15 minutes.
3. Off heat, discard bay leaves and stir in cilantro. Transfer 2 cups sauce to blender and process until smooth, about 60 seconds. Return puree to skillet and bring sauce to simmer over medium-low heat.
4. Off heat, make 4 shallow indentations in surface of sauce using back of spoon. Crack 1 egg into each indentation and season eggs with salt and pepper. Cover and cook over medium-low heat until egg whites are just set and yolks are still runny, 5 to 7 minutes. Sprinkle with feta and remaining cilantro and serve.


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