Shakshuka (an Israeli expression for “mixed up”), is presumed to have originated in either Yemen or Tunis. Shakshuka is made up of eggs cooked in tomato sauce and peppers, sometimes with onions, other herbs or cheese. The spicy Pilpelchuma chile-based sauce reflects the influence of North African influences. It is usually served in the iron pan it was cooked in, along with some bread, which is meant for dipping in the sauce & the soft cooked-egg.
Shakshuka with Pilpelchuma Spice Blend
- 3 tbsp Nomad Extra Virgin Olive Oil
- 6 Cloves Fresh Garlic Minced
- 2 tbsp Nomad Pilpelchuma Spice Blend
- 1 28 oz Can Crushed Tomatoes Un-drained
- 8 Eggs
- 1/4 Cup Fresh Cilantro Chopped
- 1/4 Cup Crumbled Feta Or Goat Cheese
- Warm oil in large skillet over medium-high heat. Add garlic and cook, stirring frequently, until beginning to soften.
- Stir in Pilpelchuma, and sauté until fragrant. Add tomatoes and their juices and stir to combine. Bring to a boil, stirring occasionally, then reduce heat to simmer.
- Use large cooking spoon to make 8 shallow depressions in sauce. Crack one egg into each depression.
- After adding the last egg, return to medium-high heat and cover skillet tightly. Cook 6 minutes without lifting lid, then check eggs for desired doneness. Cover and cook about 6 minutes for runny yolks to 10 minutes for hard-cooked.
- Divide eggs and sauce among 4 shallow bowls and sprinkle with cilantro and cheese.
- For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce For dinner, serve with a green side salad for a light, easy meal.