We were so lucky to have a few friends from Chez Panisse join us for a weekend here at the farm. For lunch one day they made a fabulous shakshuka, and I thought I would share a version here. The list of ingredients is long, but with nothing too obscure!
2 tablespoons olive
1 medium onion, peeled and diced
3 cloves garlic, peeled and thinly sliced
1/2 - 1 chile pepper, stemmed, sliced in half and deseeded, then finely diced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon caraway seeds, crushed
1 teaspoon cumin seeds, crushed (or 3/4 teaspoon ground)
1/2 teaspoon tumeric
2 lbs. ripe tomatoes, cored and diced
2 tablespoons tomato paste
2 teaspoons honey
1 teaspoon red wine or cider vinegar
4 ounces feta cheese, cut in generous, bite sized chunks
- In a wide skillet, heat the olive oil over medium high heat. Add the onions and garlic and cook for 5 minutes, until soft and wilted. Add the chile pepper, the salt, pepper, and spices and cook for a minute more.
- Add the tomatoes, paste, honey, and vinegar, and simmer for 10 - 15 minutes.
- Preheat your oven to 375. Off the heat, press the feta into the tomatoes, then crack your eggs directly on top of the tomato mixture in your skillet. Bake for 10 or so minutes, until the eggs are barely set. Don’t overcook your eggs!
Recipe from: David Lebovitz