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
- 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
- Add the olive oil to a Staub 1qt Gratin
- Sauté onions until they are tender.
- Add the garlic and continue to sauté until they are both translucent.
- Adjust the heat to medium high and add the spices, jalapeno, and harissa?
- Cook until the mixture becomes aromatic, approximately 2 minutes.
- Add the salt, water, and tomatoes with their juices.
- Simmer the mixture for approximately 20 minutes until the mixture has thickened.
- Remove from the heat and stir in the parsley and cilantro.
- 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.
- Remove from oven and sprinkle Shakshuka with cilantro, parsley, jalapeno slices, and fried goat cheese balls. Serve with pita, for dipping.