Every time I say Shakshuka, I feel a warmth creeping up from my toes to my neck. I am weird with words like that. I have favourite words and words I abhor. I have words that tickle me when I say them out loud and words that comfort me when I roll them off my tongue. Shakshuka meaning “all mixed up” and originating from Tunisia is my feel-warm-all-over word. And this egg dish that is a close reminder of the Mexican huevos rancheros or the Indian Parsi egg does indeed warm you up with the eggs swimming on a gorgeous bed of chili spiked tomatoes.
I cooked these beautiful eggs in two mini stoneware dishes from Maxwell & Williams. I recently bought these baby casseroles. They look like cast iron but are actually stoneware that is microwave, oven, stovetop and dishwasher safe. Pretty awesome right? (I wrote the recipe for one pan, but then decided to divide the ingredients up into two. The recipe below is for cooking in one pan)
Shakshuka eggs are meant for sharing. Cooking them in a small paella pan to serve 8-10 people would be lovely. I might do that when family comes over for breakfast and serve it with some greens and fresh pull-apart bread. Perfect for digging in.
- 4 free range eggs
- 1 green bullhorn chili, thinly sliced
- 1 long red chili, thinly sliced (the spicy kind)
- 2 garlic cloves, finely chopped
- 4 small red tomatoes, diced
- 2 tablespoons olive oil
- 2 teaspoons mild/medium paprika
- 1/4 cup water
- coarse sea salt
- thyme sprigs to garnish
- In a shallow non-stick sauté pan, heat oil on medium heat. Add garlic and chili. Sauté for 5 minutes till tender. Add tomatoes and water. Cook for 5 minutes until tomatoes are slightly tender.
- Sprinkle paprika and mix well. Reduce heat to low. Crack eggs slowly over the chili tomato mixture. Cover with a plate and cook for 8 to 10 minutes until eggs are done and slightly runny.
- Season with salt and garnish with thyme. Serve hot with bread and salad greens.