Author's Notes: Shakshuka originated in North Africa and is a dish consisting of poached eggs with tomatoes, peppers and cumin. This recipe comes directly from Portland-based restaurant Evo Kitchen + Bar and is an all-time favorite fall menu item.

Shakshuka Print Recipe

Serves 2-4 • Ready in 50min

Ingredients:

  • ¼ Cup  LeRoux Cobrancosa Unflavored Extra Virgin Olive Oil
  • 4 Cups Yellow Onion, thinly sliced
  • 3 ½ Tbsp. Minced Garlic
  • 1 Tbsp. Harissa
  • 2 Tsp. Ground Cumin
  • 1 Tsp. Smoked Paprika
  • 2 Tsp. Chopped Jalapeno
  • 2 Cups Chopped Red Heirloom Tomatoes
  • ½ Cup Water
  • 1 Tsp. Kosher Salt
  • ¼ Tsp. Ground White Pepper
  • 1 Tbsp. Parsley Chiffonade
  • 1 Tbsp. Cilantro Chiffonade

Preparation:

  1. Add the olive oil to a Staub 1qt Gratin
  2. Sauté onions until they are tender.
  3. Add the garlic and continue to sauté until they are both translucent.
  4. Adjust the heat to medium high and add the spices, jalapeno, and harissa?
  5. Cook until the mixture becomes aromatic, approximately 2 minutes.
  6. Add the salt, water, and tomatoes with their juices.
  7. Simmer the mixture for approximately 20 minutes until the mixture has thickened.
  8. Remove from the heat and stir in the parsley and cilantro.
  9. Crack eggs over sauce so that eggs are evenly distributed across sauce's surface. Place gratin in the oven and bake at 325° F for 5-10 minutes.
  10. Remove from oven and sprinkle Shakshuka with cilantro, parsley, jalapeno slices, and fried goat cheese balls. Serve with pita, for dipping.