Man, a change of medication, some emotional stress, the upcoming new moon and solar flares mixed with Daylight Savings Time had me up all night! I think I went to bed at 9am today! So when I finally got up (around 2pm!) I was hungry but wanted some easy, quick & filling. Northern African cuisine to the rescue!
I believe I was first introduced to this dish when I shot a TV show in Morocco- we had this dish on more than one occasion, cooked and served in a tagine. Today I used my “cooking for one” cast iron skillet.
Use a few tablespoons of olive oil (enough to cover the surface) and get that heated over a medium-high heat. Add your onions & peppers first. If youre using chopped or diced tomatoes add those here as well. Stir until soft and carmelized.
Then add your tomato sauce + spices. I used a bay leaf, cumin, salt, a pinch of chili powder and red pepper flakes. Stir.
When it’s to the point of bubbling & boiling, scrape out a little divot for your eggs. I used two eggs here, making sure to keep yolk together.
Add cheese here if you like. Most recipes call for feta cheese but I used a dairy-free “Monterey Jack”-style cheese from Daiya. Cover your skillet and let the eggs cook in the sauce to your liking. I went a little too far today letting them sit about 8 minutes. They should have been a little runnier but that’s ok. I threw out the bread and just ate it right out of the skillet!
Sprinkle with chives or parsley and you’re good to go. This is a great, easy dish for groups and you can mix up the spices and ingredients to your liking. Here are some other ideas to try:
- Red onion
- White onion
- Arrabiata sauce (jarred)
- Goat cheese
- Bay leaf
- Red pepper flakes
- Basil pesto
- Pita bread
- Black pepper
What do you like in your shakshuka?!