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May 24, 2010

I try not to make this blog the cook everything from Smitten Kitchen blog, but sometimes that’s hard.  This


recipe looked perfect, not only because it was pretty quick and easy, but also because I had most of the ingredients right on hand.  It makes a great quick dinner, and equally great leftovers for lunch.  The eggs don’t cook quite as quickly as you’d expect, so they stay nice and runny…perfect for soaking up with pita.  This recipe was adapted from Saveur by Smitten Kitchen and serves 4-6.


2 T olive oil

5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (Anaheims don’t give much heat, so don’t worry about too much)

1 small yellow onion, chopped

5 cloves garlic, crushed then sliced

1 t ground cumin

1 T paprika

1 28-ounce can whole peeled tomatoes, undrained

Kosher salt, to taste

6 eggs

1/2 c feta cheese, crumbled

1 T chopped flat-leaf parsley

Warm pitas, for serving


Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Add the tomatoes and juice to the pot, crushing them in your hands as you add them.  Add 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes (you may have to turn up the heat a bit, but you don’t want to bring it to a boil). Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

One Comment leave one →
  1. Amanda permalink
    May 30, 2010 12:07 pm

    I made this last night for a quick dinner and it was delicious! I think Dan was surprised how well the eggs went with the tomatoes. I’m looking forward to eating the leftovers for breakfast!
    I do have two complaints though: 1. It made me miss YDFM so much! I just had feta from Kroger and it was vastly inferior to the creamy, delicious feta the Farmer’s Market sells for less. 2. I’m going to have to wear gloves whenever I touch peppers from now on. My index finger felt like it was on fire for a solid hour after cutting the peppers. After trying water, soap, ice, pure rubbing alcohol, and then undiluted bleach, I finally found a miracle cure: I soaked it in canola oil for 30 minutes. I think my eczema just leaves my skin thin and broken. Thank god the canola oil worked though!

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