In The Wild Heart Kitchen

On Sundays we brunch. Here is my easy, everyday Shakshuka recipe and tips on how to brunch with ease.

I crave a slow Sunday. One that feels suspended in time; the threshold between weekend and the work week. That last glimpse of free time and the sense of accomplishment that comes with completing chores before Monday. 

Brunch creates such suspension where time is slowly sipped, the table is crowded with simple offerings that come together as a mighty feast. Small plates with foods to dip, layer and play off each other. To me, that is the ideal table-scape. Differences in texture, flavor, acid, and brightness. There should always be a main anchor dish. My choice will always be shakshuka, a one-pot wonder. Shakshuka is the quintessential communal dish we dip our freshly baked bread into, gather around and savor together.

Shakshuka; the perfect one pan meal.

My Everyday Shakshuka is perfect for a large gathering or a quiet family meal. If you follow a basic method, you can add whatever ingredients you have on hand. The shakshuka takes on your mood creating a dish unique to you, the cook. No one shakshuka is alike and every cook will claim their shakshuka to be the best. I do not claim mine to be the best, but I do claim mine to be my favorite.

The shakshuka I have for you today is my everyday shakshuka. No frills, no extra steps…just wholesome, comforting, and bright. However, this shakshuka has some tricks to make it taste anything but simple. The addition of chickpeas and spinach transforms this dish into a hearty, satisfying meal. My secret to a sauce that taste as if its simmered for hours is sun dried tomatoes. They are deep in flavor with the a savory twist you notice in Nona’s best tomato sauce. The sun dried tomatoes meld together with caramelized onions and peppers. Caramelizing vegetables for shakshuka is THE critical step that takes this dish from simple to exquisite. Like the sun dried tomatoes, caramelizing the vegetables changes their texture into a melt in your mouth experience while developing the fond in the skillet. Fond, your new cooking word of the day, pertains to those lovely brown bits of caramelization on the skillet. They are flavor enhancers that get reincorporated into your dish when the liquid, in this case the tomato sauce, is added into the pan.

Whether you’re in need of a quick Tuesday dinner, a cozy one skillet meal, or a an impressive centerpiece for next week’s brunch, My Everyday Shakshuka always has your back. Check out the Crash Course Cooking School below and learn how to adapt your shakshuka to the contents of your fridge, the season, and your cravings of the day.

Print Recipe

Everyday Shakshuka

A family style shakshuka with caramelized onions and peppers, chickpeas, feta cheese and a fragrant tomato sauce.

Servings: 4

Author: wildheartkitchen

Ingredients

• 3 tablespoons olive oil
• 1 large onion small chop, about 1.5 cups
• 1.5 large red bell pepper small chop, about 1.5 cups
• 4 large cloves garlic minced, about 3 tablespoons
• 2 tablespoons sun-dried tomatoes minced, optional
• 1 cup chickpeas rinsed and drained
• 1-1.5 cups baby spinach chopped
• 1/4 – 1/2 teaspoon kosher salt see notes
• 2-3 teaspoon Hiwaij for soup seasoning
• 1.5 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1.5 cups crushed tomato
• pinch sugar about 1/4 teaspoon
• 3-6 tablespoons water or vegetable stock
• 4-6 eggs depending on preference
• 1/4 teaspoon sumac for topping
• 1/4 cup feta cheese crumbled, for topping
• 2-3 tablespoon fresh parsley or cilantro minced, for topping

Instructions

• In a 3.5 quart pan, heat 3 tablespoons of olive oil over medium heat.
• Add the onions into the pan, sauté about 8-10 minutes, until the onions are translucent, and slightly golden around the edges.
• Add the chopped bell peppers, sauté for 5-8 minutes, until peppers have softened and begun to brown and slightly caramelize.
• Add the minced garlic, cook for 1 minute until fragrant.
• Add the minced sundried tomatoes, and chickpeas. Cook 2 minutes
• Add the spinach. Cook 1-2 minutes until wilted.
• Add the hiwaij, smoked paprika and cumin. Stir and cook for 30 seconds until fragrant.
• Add the crushed tomatoes and stir well to combine. Add the sugar.
• If the sauce is very thick, add between 3-6 tablespoons of water or vegetable broth to slightly thin the sauce. Your sauce should be loose enough to cover the pan when a spoon is dragged through it but not a swimming pool of liquid. Cover the pan with a lid and let simmer on low for 10 minutes. (At this point you can also store the shakshuka base in the fridge for 2 days until needed)
• With the back of a spoon, create 6 evenly spaced divots in the shakshuka sauce. Carefully crack an egg into each divot. Cover the pan with a lid and simmer for 5-8 minutes. Watch your eggs carefully!
• Your eggs are done when you can lightly poke the egg yolk and there is a little resistance but the yolk still have movement. The egg white should be completely cooked.
• Remove the pan from the heat and sprinkle with feta, fresh parsley and sumac.
• Serve with crusty bread, hummus, a bright salad and enjoy!

Notes

Kosher Salt: I begin with 1/4 teaspoon of kosher salt and then gradually increase it as needed. This recipe will need between 1/4 – 1/2 teaspoon kosher salt. The amount of salt needed will depend on the sodium level in your crushed tomatoes and personal taste.