Spicy, tomato-y, goodness surrounds and complements one of the most healthy, versatile and economical foods around – farm fresh eggs.
The first time I tasted Eggs Shakshuka, it was made for Mr. EN and me by my oldest daughter Hannah, the organic farmer, and her three amazing and ultra-gracious farmer friends.
It was January 2017 and they were on the last leg of a month-long vacation from New York City to North Carolina to Georgia to Louisiana to Texas to Colorado to New Mexico to Arizona to California to Nebraska to Illinois and finally (whew!) to our home in Michigan while on their way back to New York City. All four of them are first-generation farmers and Mr. EN and I are bursting with pride, admiration, and respect for them and their chosen profession. Here they are, pictured below (pardon the photo quality) on a beach in Texas.
Meeting Eggs Shakshuka: Mr. EN and I really like eggs; they’re one of our go-to weeknight favorites and we’re always looking for new ways to eat them. So… imagine my delight when I pulled into our garage – after a VERY long Monday at work – and I could already smell the tomato, garlic, peppers, and fresh oregano congenially simmering away in the skillet. Dinner already cookin’ and not made by me? Jackpot! Eggs as the star of the dish? Double Jackpot!
This industrious and capable foursome had the table set, the bread warming, and the wine open. All Mr. EN and I had to do when we got home from work was to sit down, eat, and enjoy. Their Eggs Shakshuka was as delicious as their company and although I’m sure my recipe isn’t an exact replica of theirs it’s these young folks who inspired me to make this dish repeatedly.
Health Benefits: A+ when it comes to nutrition. The eggs are full of high quality protein and the sauce is bursting with immuno-boosting vitamins, minerals, phytochemicals, and antioxidants. We always start with farm fresh eggs that I purchase from a friend, locally. Did you know that if you are working to reduce your blood pressure that the DASH diet, (Dietary Approaches to Stop Hypertension) says you can eat up to 4 eggs a week? It’s true!
About the Sauce: This is the kind of sauce that begs to be personalized. Try your own flavor combinations and make it as mellow or as spicy as you like. Some people add chili powder, smoked paprika and cumin. Some add the Israeli spice blend, Za ‘atar. Use what you have and what you like.
One of the best things about this sauce is that you can freeze it. If you plan to freeze the extra sauce take out the extra for freezing just before you add the feta. We prefer to make the sauce according to the recipe and to take some out before we add the eggs. The next day, we heat up the extra sauce, stir in a few tablespoons of chopped Kalamata olives, and toss it with fresh hot pasta. (Repeat after me: Cook once to eat twice – at least!”)
Egg Trickery: The first time I made this dish I totally messed up the eggs because I cooked them in the oven – like many Shakshuka recipes call for – and I didn’t watch the time. Too much time = rubbery eggs. Blech! Now I cook them on the stove top so I have written that process into my recipe. The one-egg Egg Shakshuka you see above was made on the stove top in less than 10 minutes.
What to Eat with It: Brown rice, pita bread, naan, French bread, quinoa, barley, farro – anything that will help you soak up all that eggy, saucy yumminess.
Are you ready to give Eggs Shakshuka a try?
Peace, love, and good eats; from our Empty Nest to yours.
Side Note About Young Farmers: Do you know a young farmer just starting out? If so, here’s an incredibly passionate and motivating book with a link to purchase: Letter to Young Farmers – http://www.letterstoayoungfarmer.org/
Yield 2 servings
- 2 tablespoons extra virgin olive oil
- 1 cup diced onion
- 1 cup diced green or red pepper or a combo of both
- 3 garlic cloves, chopped
- ½ jalapeno pepper, diced
- 2 ½ teaspoons balsamic vinegar
- 1 teaspoon chopped, fresh oregano
- ½ teaspoon kosher salt
- 1 (28 oz.) can crushed tomatoes, no salt
- 1-2 oz. feta cheese, crumbled
- 2 large eggs
- ¼ teaspoon fresh ground black pepper
- 2 tablespoons chopped green onion
- 1 tablespoon fresh oregano leaves
- Heat oil in a medium skillet over medium heat. Add onion, pepper and jalapeno pepper and saute 10 minutes.
- Add garlic and cook 2 minutes more.
- Add ¼ cup water, balsamic vinegar, 1 teaspoon chopped fresh oregano, salt, and crushed tomatoes. Bring to a simmer and cook uncovered, until sauce thickens slightly.
- If you are saving half the sauce for another meal, remove it now.
- Stir 1 oz. crumbled feta into the remaining sauce on the stove top.
- Form two indentations with the back of a spoon for the eggs. Don’t go too deep; the bottom of the pan is too deep. There should still be sauce on the bottom.
- One at a time, crack eggs into a small cup and gently slip 1 egg into each indentation. Sprinkle black pepper over eggs.
- Cover the pan and simmer slowly until eggs are cooked to your liking.
- Sprinkle with chopped green onion, fresh oregano and a little more feta.
- Divide among two bowls. Serve with pita or bread for dipping.
This recipe intends for you to remove half the sauce in Step 4. If you are preparing this for four, use four eggs and do not remove any sauce.
Serving Size 1 egg and sauce
Amount Per Serving
% Daily Value
Total Fat 13.5 g
Saturated Fat 3.6 g
Cholesterol 192 mg
Sodium 460 mg
Total Carbohydrates 23 g
Dietary Fiber 6 g
Sugars 7 g
Protein 12 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.