Growing up in Chicago, my kitchen was the heart of our home, where the aroma of my babcia’s cooking filled every corner. She had a way of turning simple ingredients into something magical, and one of her most memorable creations was a savory Mediterranean shakshuka that was both flavorful and comforting. This dish, with its vibrant tomato base and perfectly poached eggs, was a staple at our family gatherings. I remember sitting at the table with my husband, our two kids, Ella and Peter, and my grandmother Elizabeth, who always had a knack for making meals feel like a warm hug.
Shakshuka, with its North African and Middle Eastern roots, is a dish that has traveled across cultures, bringing with it a medley of spices and flavors that dance on your palate. My version, a savory Mediterranean shakshuka, is a tribute to those family moments, with a touch of my own creativity. It’s a dish that not only fills the belly but also the soul, reminding me of the laughter and love shared over meals in my childhood kitchen.
Why You’ll Love This Recipe
This savory Mediterranean shakshuka is a flavorful explosion that is both easy and quick to prepare. It’s the perfect dish for those busy weeknights when you want something delicious without the fuss. The combination of spices like cumin, paprika, and chili powder creates a rich, aromatic sauce that envelops the eggs in a warm embrace. Plus, it’s naturally gluten-free and packed with protein, making it a healthy choice for the whole family.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon chili powder
- 1 can (28 ounces) crushed tomatoes
- Salt and pepper to taste
- 6 large eggs
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Optional: 1/4 cup sliced olives
Step-by-Step Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and red bell pepper, cooking for another 3 minutes until softened.
- Stir in the cumin, paprika, and chili powder, allowing the spices to bloom for about 1 minute.
- Pour in the crushed tomatoes and season with salt and pepper. Let the sauce simmer for 10 minutes, allowing the flavors to meld.
- Make small wells in the sauce and crack the eggs into each well. Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes.
- Sprinkle with feta cheese and parsley before serving. Add sliced olives if desired.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For perfectly poached eggs, make sure the sauce is gently simmering before adding them. If you prefer your eggs runny, cook them for a shorter time. For a thicker sauce, let it reduce a bit longer before adding the eggs. Avoid overcrowding the skillet with too many eggs to ensure even cooking.
COOKING TOOLS
When I make this savory Mediterranean shakshuka, my go-to tool is the 4.2 Quart Cast Iron Dutch Oven. It retains heat beautifully, ensuring the sauce simmers evenly and the eggs cook perfectly. For chopping the vegetables, I rely on my trusty MOSFiATA 8″ Professional Chef’s Knife, which makes prep work a breeze.
Variations and Substitutions
You can customize this shakshuka by adding your favorite vegetables like zucchini or spinach for extra nutrition. For a spicier kick, include a pinch of cayenne pepper or diced jalapeños. To make it vegan, omit the eggs and feta, and add chickpeas for protein.
Serving Suggestions
This dish is best enjoyed with warm crusty bread or pita to soak up the flavorful sauce. Pair it with a fresh green salad and a glass of crisp white wine for a complete meal. It also makes a delightful brunch option alongside fresh fruit and yogurt.
FAQs
Can I make shakshuka ahead of time? Yes, you can prepare the sauce in advance and reheat it before adding the eggs.
What if I don’t have a cast iron skillet? A regular non-stick pan will work, but a cast iron skillet provides better heat distribution.
Final Thoughts
There’s something truly special about gathering around the table to enjoy a dish like this savory Mediterranean shakshuka. It’s a reminder of the simple joys of cooking and sharing meals with loved ones. I hope this recipe brings as much warmth and happiness to your home as it does to mine. Don’t forget to share your results and any creative twists you come up with—I love hearing from you!
👉 I hope you loved making this savory Mediterranean shakshuka—it’s like a warm, flavorful hug in a bowl. If you’re in the mood for more comforting dishes, check out these recipes: Hearty Vegetable Soup, Creamy Chicken Pasta, and Classic Beef Stew. Join us on our Facebook Page and Facebook Group—and don’t forget to follow on Pinterest for daily inspiration!
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savory mediterranean shakshuka flavorful 5 Savory
A flavorful Mediterranean dish featuring poached eggs in a spiced tomato sauce.
Keep the screen of your device on while you follow the steps.
- Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and red bell pepper, cooking for another 3 minutes until softened.
- Stir in the cumin, paprika, and chili powder, allowing the spices to bloom for about 1 minute.
- Pour in the crushed tomatoes and season with salt and pepper. Let the sauce simmer for 10 minutes, allowing the flavors to meld.
- Make small wells in the sauce and crack the eggs into each well. Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes.
- Sprinkle with feta cheese and parsley before serving. Add sliced olives if desired.