The origin of Shakshuka, which means “mixture” in Maghrebi Arabic, is apparently a matter of some controversy with competing claims of Libyan, Moroccan, Tunisian, Turkish, Algerian and Yemeni origins. The dishes current popularity can be attributed to one of our favorite chefs and author of the 2012 cookbook on Jerusalem cuisine, Yotam Ottolenghi (and his Palestinian business partner Sami Tamimi).
No matter where it originated, it is a super simple, yet impressive and yummy one pan meal to serve at brunch or really any time of the day.
The faster a chopper you are, the faster the prep will go on this. But whatever your chopping speed, this recipe is easier if you get everything chopped before you start cooking.
***The recording of the original cooking class where we made this dish is at the bottom of the recipe if you want to cook along with our Masi Masa Test Kitchen Chef, Kelsey Miguel of Not Umami’s.***
1 medium green bell pepper, small dice
½ yellow onion, small dice
2-3 large garlic cloves, minced
4-5 oz feta cheese (vegan feta also works great!)
½ bunch flat leaf parsley, roughly chopped
½ bunch mint, roughly chopped
1 14.5 oz can diced tomatoes —OR— 3 C chopped tomatoes
1 TBSP tomato paste
1 TBSP honey
1½ TBSP Masi Masa Moroccan Ras El Hanout Spice Blend
3 TBSP olive oil
1 tsp salt
½ tsp freshly ground black pepper
½ tsp red chili flakes (optional)
1 large baguette, pita or flatbread
Heat large skillet over medium high heat.
Add olive oil, bell pepper, and onion to pan and cook, stirring occasionally, 4-5 minutes until translucent.
Stir in garlic, cook for 3 minutes.
Stir in pinch of salt and 1½ TBSP Masi Masa Moroccan Ras El Hanout Spice Blend; allow to toast with vegetables until fragrant, about 1 minute.
Stir in tomatoes, tomato paste, and honey, cook until slightly thickened, 5-7 minutes.
Create 6 small wells in tomato sauce, crack an egg into each well.
Turn heat down to low, sprinkle with freshly ground black pepper, cover with lid and cook for 5-7 minutes.
Remove from heat, top with crumbled feta cheese, parsley, and mint, squeeze of lemon, red chili flakes (if using) and a drizzle of olive oil.
Serve with flatbread, pita, flatbread, or a good crusty bread and a big green salad.