The days are, sadly, getting shorter as autumn firmly settles in and winter isn’t far behind. The evenings and mornings are chillier and the Seattle mist is becoming more frequent and more like rain. Life around here has been a little hectic, and it’s not likely to calm down anytime soon, especially with the holidays just around the corner. But, for now, it’s Saturday, the sun is shining, the Fall colors are beautiful, and tonight we get to have dinner with a friend we haven’t seen in a year–we don’t see him or his wife often enough because we’re on opposite sides of the country. So, tonight will be a treat.
The cooler evenings are made for spicy, warm comfort food. Shakshuka, one of our favorite dinner options, fits that description, though it’s just about perfect any time, any weather. If you’ve never heard of shakshuka or never tried it, oh, you’re in for a treat. Shakshuka is a North African dish, also quite popular in Israel, that is often served for breakfast (a pretty awesome breakfast, I might add) but makes a great, comforting dinner. Eggs are poached in a spicy tomato sauce, topped with feta, and served with bread. During the week, it’s especially great on those busy days where you get home kind of late and really just want something delicious quickly. There are many recipes out there for delicious shakshuka, but this one is my favorite and the one that is a regular on our weekly menu!
Adapted from I will not eat oysters
1 Tblsp Olive oil
1 28 oz. can Crushed tomatoes
10 cloves Garlic, minced (48 g)
1 ½ Tbsp Pilpelchuma
1 Tbsp Sweet paprika
1/2 tsp Salt
1/4 tsp Cumin
1/4 Medium red bell pepper, thinly sliced (67 g)
1/2 C Thinly sliced onion (48 g)
1 ½ C Roughly chopped kale (40 g)
2-4 Large eggs
1/4 C feta cheese
- Heat the oil in a large skillet or pan with lid over low heat.
- Add the chopped garlic, onion—cook till onions are transparent and beginning to carmelize.
- Add the kale and cook until lightly wilted.
- Add paprika, cumin, and pilpelchuma to the pan and saute for 2-3 minutes until fragrant.
- Add the tomatoes and salt. Simmer for 15-20 minutes. (8:31)
- Make small pockets in the sauce with a wooden spoon or spatula and very carefully crack the eggs into them. Make sure to space the eggs out. Carefully, spoon a little sauce on the egg whites, avoiding the egg yolks, to help cook the whites.
- Immediately cover the pan, turn the heat up a bit to medium and cook without lifting the lid for 7-9 minutes, just until the whites are cooked—cook 3-5 minutes longer if you don’t want a runny yolk.
- Sprinkle the feta cheese over the shakshuka and eat right away while its piping hot with some crusty bread!