Part of my challenge for myself in 2019 was to play with new cultures’ dishes, to broaden my portfolio, my taste palate, and my experience as a self-taught chef. In this recipe, we’re starting with a classic Middle Eastern dish – shakshuka!
Every culture has a different cooking style, flavor profile, and texture addition, and I want to try them all! I’m also a big fan of one-pan skillet meals for dinner (easy cleanup, hello), so if you’d like some more inspiration for dinner tonight, check out my other one-pan meals!
If you’re wondering why I’m starting with Middle Eastern dishes, it’s because I have a live-in critic: my tall, dark, and handsome boyfriend (hi Adam)! (Who am I kidding..he’s not reading this. Bye Adam.)
WHAT IS SHAKSHUKA?
Shakshuka is originally an Israeli dish, and there are so many variations that I can’t wait to try – but we’re starting with the classic.
It’s incredibly easy to make – I usually make mine in a cast iron, because I can pop it in the oven without having to worry about it. It’s one of those dishes that can be completely open to interpretation in terms of spice, ingredients, whether it’s vegetarian or includes meat, etc.
On top of that, it’s cheap. Two cans of tomatoes, a can of chickpeas, and an egg? Don’t have to tell me twice.
MY SLIGHTLY CONCERNING OBSESSION WITH SHAKSHUKA STARTED WHEN..
Adam grew up in a family of Lebanese chefs (literally, they own their own restaurants in Atlanta).We’ve been hunting down some good Mediterranean restaurants in the Bay Area, and one of our favorites is Oren’s Hummus.
One night, it was rainy and absolutely freezing (which in California is like 50 degrees). I ordered my standard falafel and hummus, while Adam ordered the shakshuka. I know he ordered it, but honestly, I ate all of it, because it was SO good.
Ever since that day, I’ve made shakshuka for dinner for us at least ten times. I’ve pulled inspiration from different websites, researched spices most commonly used in the dish, and it kind of turns out a little bit different every time. It’s warm, filling, and packed with flavor. Also a bonus, totally free of allergens: gluten-free, dairy-free, and sugar-free. Unless you’re using a tomato sauce that includes sugar, which I would certainly not recommend.
If you make this shakshuka, tag me @whisksandwildflowers on Instagram! To save this recipe for later, either screenshot it, pin it, or print it. If you have any questions, comment down below! Have fun!Print
An easy, modern American’s take on a Mediterranean classic – because making things in a skillet counts as modern, right?
- 1 15oz can tomato sauce
- 1 15oz can diced tomatoes
- 1 can chickpeas
- 1 onion, diced
- 4 eggs
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp dried oregano
- 1 Tbsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp Himalayan pink salt
- Fresh oregano
- Once skillet is warmed, add 2 Tbsp olive/avocado oil
- Sauté minced garlic until aromatic
- Add diced onion, and heat until transparent
- Add tomato sauce and diced tomatoes, with the juice, into the skillet
- In a small bowl, mix together cumin, oregano, paprika, chili powder, and salt
- Put spices in skillet, stir, and let simmer, with the lid on, for about 15 minutes
- While this is simmering, drain and rinse a can of chickpeas. Mix them into the skillet, and let simmer for 10 minutes
- Create little craters with a spoon, and crack eggs into them – try not to break the yolk!
- Cover the skillet with a lid or foil, and let cook until eggs are poached within the tomato sauce, about 5 minutes
- Remove the cover, and continue to cook for 5 more minutes, to let egg whites crisp up on the surface of the shakshuka
- Top with fresh oregano, and enjoy!
*If you’re not a spicy lover, omit chili powder from this recipe
*If you’re an extra spicy lover, add 1/4 tsp red chili flakes or 1/4 tsp cayenne pepper into the spice mixture
Keywords: shakshuka, spicy shakshuka, skillet meals