Shakshuka is a great North African dish that is not only delicious but way-fun to say!
I often find low-carb inspiration dining at some of the restaurants in the now blooming food scene in West Hartford center. While out on one our various date nights my wife and I lean towards unique eateries with authentic foods from other realms.
We found a version of this great dish called Shakshuka at Zohara, a favorite Mediterranean spot that we tend to go off the rails at a bit. It’s very hard to pass up their hummus and lamb apps.
I believe they make their Shakshuka with braised lamb which is amazing. I have tried making several versions which include using lamb sausage, chorizo & any other spicy cased meats I’ve come across. The Chorizo Shakshuka is my favorite and chorizo is rather easy to find.
Shakshuka is a tradition baked egg dish that has a wow factor and flavor that goes way beyond what you might expect from it’s simple, one pan preparation.
Here is smaller, personal pan version I whipped up one day. Love the easy one pan clean up of this dish – you will too!
It’s a hearty, rich serving of deliciousness that makes a great brunch or lunch option but can be eaten anytime of the day.
- 1.5 cups of sliced chorizo sausage. 1/2 inch slices
- 1 medium onion - rough chopped
- 2 tbsp. olive oil
- 3 cloves of garlic - thinly sliced
- 3/4 cup of red bell pepper (yellow & orange works well too)
- 28oz. can of whole San Marzano Tomatoes
- 10 Kalamata olives - pitted, sliced into quarters
- 1 tsp. Hungarian Smoked Paprika
- 2 tsp. Cumin
- 1/8 tsp. Cayenne pepper, or to taste
- 1/8 tsp. Harissa Paste (optional)
- 1/3 cup fresh cilantro
- 1/2 cup feta cheese - crumbled
- 6 large eggs
- Salt and fresh ground Pepper to taste
- Heat a large cast-iron skillet over medium-low heat. If you are using a raw chorizo, brown them on all sides - 8 minutes - and then remove them from the pan to be sliced. If the chorizo is cured already you can add them at the end of the next step.
- Add onion and bell pepper. Cook gently until very soft, about 10 minutes (then add cured sliced chorizo to brown slightly) or (add sliced cooked chorizo back to pan).
- Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
- Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; crush whole tomatoes with a wooden spoon; simmer until tomatoes have thickened, about 10-15 minutes.
- Stir in crumbled feta.
- Make 6 indents with the back of a wooden spoon for the eggs to sit. Gently crack eggs into indents and season eggs with salt and pepper.
- Place under broiler for 7 minutes.
- Top with chopped cilantro and serve.
- The cast iron pan I use for this dish is about 12 inches round and fits 6 eggs which is why this recipe is for 3 people, assuming 2 eggs each.
- Serve with a side of avocado slices to cool the spices of this spicy dish.