I’ve had a lull lately in my cooking. Not really experimenting or learning anything new, just sort of making the same stuff. Well, kinda. Or, not really. I had a week were I attempted to fry fritters and patties. That was a disaster. I can’t seem to get pan frying down. I can saute like a boss, but pan frying I always fuck up. What I make is edible, it’s just doesn’t turn out the way I want it to and I lose my shit.
So yesterday I turned towards my strength–sauteing. Much like my menemen recipe, this shakshuka recipe drew me in with its promise of eggs and peppers. The major difference between these two dishes, the menemen is a tad sweet and the shakshuka has a nice heat to it.
This is a Tunisian dish popular in Israel and the whole of North Africa (Libya, Morocco, Algeria, & Egypt). There are also variations of it in Yemen and Turkey. In fact, the version I’m making is a bit Balkan (at least, according to my one Albanian friend). I love one-pan recipes and this turned out well, the feta really works great with the spices.
- Olive oil
- 2 red bell peppers
- 3 garlic cloves, thinly sliced
- 1 teaspoon cumin (I was more liberal with my cumin & paprika, but at least a teaspoon each)
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 cans (14.5 oz.) diced tomatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 ounces feta cheese crumbles
- 6-7 eggs
Heat oil in a large skillet over medium-low heat. Finely chop onion and add with chopped bell peppers and garlic once the pan is hot. Saute until fragrant and soft (at least 15 minutes). Add spices (cumin, paprika and cayenne) and stir well for about a minute. Pour in tomatoes adding salt and pepper to taste. Stir the whole thing letting it simmer for at least 10 minutes. The mixture should thicken slightly and once it does add feta. Once you’ve mixed the feta in, create a few pockets where you can crack the eggs into. With the eggs cooking, I like to reduce the heat a bit and cover the pan so that they poach, which takes about 10 minutes.