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Shakshuka: Baked Eggs in a Spicy Tomato Sauce

by on May 17, 2015

It was only ever a matter of time before this happened.

I’m glad I waited though ’cause I got to ‘launch’ my new cast iron skillet…and use my feta cheese (which had gotten lost somewhere in the treasure box that’s my deep freezer) . And flambe some of my green gin peppers.


First tried in Dubai, this dish is somewhat like a deconstructed Nigerian omelette.

You start with a sauté of onions and peppers – I save time by using leftover sautéed peppers.


Then I add some roughly tomatoes from a tin. Virtuous tomatoes. Honestly, not all that’s fresh is best. For some things, tinned tomatoes are perfect.

Next comes the flambé, because I want some heat and fire.


Finally, a couple of fresh eggs cracked into small depressions made and then bunged in the oven for 7 minutes.


Along with some pita bread.


The eggs emerge set in delicious sauce. And are promptly topped with snipped cilantro.


Doesn’t it look mighty delicious?


Pita bread is cracked, broken as the entire family gathers around the table.

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The egg yolks aren’t as liquid as I would have liked – I left it a touch too long, but it’s for the best for the young ‘uns that surround me aren’t fans of runny.


What a gorgeous, hearty, flavourful brunch of eggs. And vegetables.

Many thanks to Israel for this gift. And to you, The New York Times for the recipe.