Stove-top Shakshuka

Shakshuka is a baked egg dish that is spicy vibrant red, salty feta white, and bursting yolky yellow, brightened in the eye and mouth with a finishing dash of freshly chopped herbs.

In the world of food trends, the delicious chicness of making something Instagram-worthy can often outshine the making of something, well, truly delicious. Shakshuka, however, is the rare dish that manages to be as visually stunning as its name suggests, while simultaneously full of all the bubbling comfort a cheesy egg bake ought to provide. It is spicy vibrant red, salty feta white, and bursting yolky yellow, brightened in the eye and mouth with a finishing dash of freshly chopped herbs. Step aside, frittata.

Though I was first introduced to Shakshuka as an Israeli brunch dish, it is believed to have originated in the region of Tunisia and is eaten in various iterations all around the Mediterranean region and into the Middle East. This version of the dish attempts to capture a fusion of those regional influences, tempering North African spice with rich Greek dairy, and lending itself nicely to endless interpretation. For a fresh sauce with a spicy bite, omit the yogurt. Or, keep it in for a creamy and mellowed, yet still flavorful, rendition of this dish. Equally successful for brunch or dinner, grilled challah or sourdough makes the perfect accompaniment to shakshuka, either served by the stack on the side, or with the shakshuka ladled directly on top, soaking up the saucy, yolky flavors.

Adapted from The New York Times.

Ingredients

• 4tablespoons extra-virgin olive oil
• 1large onion, diced
• 4-6garlic cloves, thinly sliced
• 1 tablespoon red pepper flakes
• 1large red bell pepper, seeded and diced
• 1tablespoon ground cumin
• 2teaspoons sweet paprika
• ½ teaspoon red chili powder, or to taste
• 1(28-ounce) can diced tomatoes and juice (or equivalent fresh, about 3-4 cups)
• 1teaspoon salt, or to taste
• 1teaspoon black pepper, or to taste
• 7-8ounces feta cheese (about 1 ½ – 2 cups), crumbled and divided equally
• ½ cup plain Greek yogurt (optional)
• 6large eggs
• 1 cup chopped fresh herbs, for serving (try cilantro, parsley, mint, or a combination)

Preparation

1. Heat oil in a large skillet over medium-low heat (a skillet with a lid works best).
2. Add onion and garlic to skillet and cook until beginning to soften and become fragrant, about 3 minutes. Add red pepper flakes and stir to integrate, 1-2 minutes.
3. Add bell pepper, cumin, paprika, and chili powder. Let cook until very soft and fragrant, about 10 minutes.
4. Stir in tomatoes and juices, and season with salt and pepper. Let sauce simmer until thickened and fully integrated, stirring occasionally (about 15 minutes if using canned tomatoes, 25-30 for fresh).
5. Mix in half of feta cheese, followed by yogurt, if using. Allow sauce to return to a simmer.
6. Gently crack the eggs into the skillet, taking care to set them on top of the tomatoes, yolks fully visible. Cover pan and let eggs poach, about 4 minutes.
7. Sprinkle remainder of feta on top of the shakshuka, continuing to poach uncovered until the whites of the eggs set but the yellow remain runny, 2-4 more minutes.

Sprinkle with herbs and serve immediately.