Shakshuka Recipe: A Traditional Baked Egg Dish
About this recipe
Shakshuka is a classic Middle Eastern dish that features a spicy tomato sauce topped with baked eggs. It's not only fun to say, but it's also a hearty and satisfying meal that can be enjoyed any time of day. In this video, Melissa Clark adds a twist by incorporating feta cheese, which brings a creamy texture and tangy flavor to the dish.
The beauty of shakshuka lies in its simplicity and the way the flavors meld together during cooking. With just a few ingredients and straightforward steps, you can create a delicious and comforting dish that impresses.
Ingredient notes
- You can use more than 6 eggs if you prefer; the creator suggests using 8 or 10 if you love eggs.
Tips from The New York Times’s video
- Sauté the red peppers and onion until they are soft and golden, which takes about 20 minutes. This step is crucial for building flavor in the dish.
- The spices are key to the flavor of shakshuka; don't forget to add cumin, paprika, and cayenne for the right taste.
- Bake the shakshuka at 375°F (190°C) for 7 to 10 minutes, depending on how you like your eggs done.
Good to know
- How long does it take to make shakshuka?
- The total time to make shakshuka is about 40 minutes.
- What is the proper ratio of eggs to tomato sauce?
- For the amount of tomato sauce in this recipe, a proper ratio is 6 eggs, but you can use more if desired.
No life story here — the video and the recipe are the whole point. All credit to The New York Times: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Sauté the red peppers and onion in olive oil with a pinch of salt until soft and golden, about 20 minutes.
- 2
Add minced garlic to the pan and sauté for a couple of minutes.
- 3
Stir in cumin, paprika, cayenne, and black pepper to the mixture.
- 4
Add canned chopped tomatoes and let it simmer for about 10 minutes until thickened.
- 5
Stir in feta cheese into the tomato mixture.
- 6
Crack 6 eggs directly on top of the tomato mixture.
- 7
Season the tops of the eggs with salt and pepper.
- 8
Bake in the oven at 375°F (190°C) for about 7 to 10 minutes until the eggs are done to your liking.
- 9
Garnish with cilantro before serving.
Heads up — we had to guess a little:
- Cayenne quantity inferred based on typical usage for spice level.
Credit where it’s due: this recipe was transcribed from The New York Times’s original video on YouTube. Follow them there — it’s their dish.
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