I learned about Shakshuka about a year ago when I had it at a local spot called Tatte. It was this unbelievably delicious, aromatic, flavorful, dish that you dunked this incredible crusty bread into and went straight to heaven! Now, I thought it was going to be impossible to recreate, I mean the name alone is so intimidating...
But then I decided to give it a whirl, I made my first attempt a few months ago, and while it was good the flavor profile just wasn't there. I knew I needed more time to work on the spice blend and really recreate that amazing first experience.
This weekend I did it! The blend of spices, so simple, was the perfect ratio for the eggs and instead of using thick crusty bread, I decided to pair it with breakfast potatoes for that extra punch of flavor!
A couple of notes before diving into this divine breakfast. You can make the potatoes ahead of time and pop them into the oven for a few minutes to warm and crisp up before serving! Also, note that I used a regular calphalon pan for this...this does go into the oven so if you don't want to bottom of your pans ruined ( mine already are) use a cast iron skillet which is actually made for oven use!
eggs ( as many as your want!)
1 bunch of shredded kale ( or you can substitute spinach or no greens at all!)
1 can of diced tomatoes, juice and all
1 white onion, diced
3 cloves of garlic, minced
1 red pepper, diced
2 tablespoons EVOO
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon cumin
pinch of salt
5 baby potatoes chopped and quartered
1 tablespoon paprika
1/2 teaspoon crushed red pepper flakes
pinch of salt and pepper
1 tablespoon EVOO
1. Start by dicing and chopping your potatoes, mix them with the EVOO and spices and throw them on a sheet pan to bake for 25 minutes at 400 degrees, shaking the pan once half way through.
2. While the potatoes are baking, take your pan of choice and throw in your onion, garlic, EVOO, and red pepper. Sauté until tender and translucent.
3. Add in your crushed tomatoes and spices and mix together. Simmer on low heat for 15 minutes.
4. Make as many little holes or divers as need for the amount of eggs you are using. Crack the eggs right into the holes and then let it simmer for another 3-5 minutes until the whites start to show.
5. Place in the oven with the potatoes for the last 5-10 minutes, watching to see when the yolk whites over. When the yolk has a white layer over it, take it out to cool along with the potatoes.