By David Stenklyft
The first time I saw Shashkuka being made was on TV, served to Anthony Bourdain, who was suffering from a serious hangover. His friend from the UK made the dish for him and seemed to work. It caught my eye and when I read the recipe again in a cookbook, I gave it a try.
It is a dish that is an open palette; you can personalize it any way you like. The basic Ingredients are eggs and tomato sauce.
With oregano, basil and garlic it can take on an Italian flavor, and with cumin and chilies it can be a terrific Mexican brunch dish. Of course you can add your favorite breakfast meat to the sauce or on the side.
Some recipes also call for adding finely diced onions, red peppers and fresh garlic. It’s up to you!
The only go-to addition I suggest is warm, crusty bread to clean up all the delicious sauce.
What you need:
Cast iron or oven-safe pan
Tomatoes to your liking, crushed, sauce, diced, etc.
Olive oil or top quality oil
Crumbled feta, if desired
Cilantro or parsley, if desired
Pre-heat oven to 350 degrees
Place tomatoes in well-oiled pan and add spices and ingredients. Simmer on low until bubbly and spices have released.
Make a well in the sauce for every egg, and then crack each egg into the well. Continue to simmer until bottom of eggs have set.
Remove from heat and place in oven for 6-8 minutes until the eggs have cooked to your liking. I prefer mine with a little softness to the yolk.
Plate with a side of the bread and enjoy.