Shakshuka is hands down one of my top 5 favorite brunch items. My husband and I both happen to share a love of this savory dish. Recently, after a long beautiful hike in nearby Woodside, we topped off our perfect morning with a lovely brunch at the Village Bakery. A beautiful spot for any meal, but especially with a table on their back outdoor patio.
Shakshuka was on the menu so it was an easy order for both of us, “Two orders of the Shakshuka and 2 drip coffees with cream, please.” Shortly thereafter, we were delivered two personal size blazing hot cast iron pans with a smoky, moroccan-spiced tomato mixture with pastured eggs cooked over medium along with a side of toasted levain. Delicious. At $25 per entree, this was indeed a special brunch but one that made me want to perfect it at home for a fraction of the price. Working off of the flavors from the Village Bakery, a base recipe from New York Times and my love of adding greens to everything, I’m happy to report the end result rivaled the restaurant version and our tummies couldn’t be happier about it!
Smoky Shakshuka with Spinach and Feta
This is a household favorite! A cozy and filling brunch that we cannot get enough of. Quality San Marzano tomatoes in their puree and pasture eggs shine in this dish!
- 3 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 1 medium 1 red bell pepper, small dice
- 1 small jalapeno, seeds and membrane removed, minced
- Salt & pepper
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 tbsp tomato paste
- 1 tbsp harissa
- 1 28-oz canned whole plum tomatoes
- 2-3 cups fresh baby spinach about 1 – 5 oz container
- 6-8 eggs
- ¼ cup crumbled feta
- 2 tbsp chopped cilantro
Preheat oven to 400℉.
In a large skillet, heat oil over medium-low heat. Add onion, bell pepper, jalapeno, and season with ½ tsp salt & ¼ tsp pepper. Cook until very tender, about 15 minutes.
Add garlic, cumin, and paprika. Stir and cook for 1 minute.
Push the vegetables to the sides and add the tomato paste & harissa to the center. Cook for 2 minutes, allowing the tomato paste to darken a bit.
Working over the skillet, use your hands to break up the canned tomatoes and add them along with all their juices. Stir to combine. Continue cooking for about 10 minutes until the tomato mixture begins to thicken. Taste for seasoning.
Add the spinach and cook until wilted.
Make 6-8 wells in the tomato mixture. Pour cracked eggs into each well. It's ok if the whites overflow. Sprinkle the crumbled feta over the entire dish.
Bake uncovered for about 15 minutes for eggs over medium. Cook more or less as desired. Sprinkle chopped cilantro and serve with toast.