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POSH EGGS: SHAKSHUKA

Our Harissa Is The Hero In This Recipe

Shakshuka (Shack-shooka) is an easy-to-make, fun-to-eat, elevated egg feast perfect for Mother's Day for friends and family alike.

Originally from North Africa but now known as a specialty of the Mediterranean and Middle East, Shakshuka consists of poached eggs in a rich, spicy tomatoey pepper sauce. We're especially excited about introducing our recipe since our importer has a fabulous olive grove in Tunisia.

You could make this for breakfast but it's an incredible single-skillet brunch or lunch dish, and lately, it's showing up on dinner tables as well! We recommend completing the dish on your stove top, but if that doesn't work, or you don't have a large enough lid, then slip it into the oven, uncovered, to bake. Works just fine. Serve it with a hunk of good quality bread, and have a couple of infused olive oils on hand to make your culinary feast even more satisfying. 
And one last thing: remember Shakshuka above all is an "egg" dish. So do your best to get the freshest eggs!

WHAT MAKES A GOOD EGG? IT'S GOTTA BE FRESH!

We're always talking about healthy ingredients. And taste, of course. But what makes an egg both healthy and tasty? It all comes down to freshness. The best you can buy is directly from the farm, or a trusted farmer's market. Pasture-raised is better, too. But if that isn't possible, go to your usual grocery store and select the large-size eggs from as far back in the cooler as you can reach. It's Mom's Day after all, and your Shakshuka will be even better with the freshest eggs you can buy.

TRADITIONAL RED SHAKSHUKA

SERVES: 4 to 6
INGREDIENTS: 
1 tbsp extra-virgin olive oil (any variety works but we love robust)
2 tbsp Harissa infused olive oil (extra for serving)
2 large onions, finely diced
2 large red bell and 2 yellow peppers, seeds removed, cut in 1/2" pieces or 1" strips
3 cloves garlic, peeled, finely chopped
1/2 teaspoon ground cumin
4 tsp sugar
1 tsp sweet paprika
1/2 tsp turmeric
2 bay leaves
1/4 cup fresh cilantro, stems removed, roughly chopped
2 large cans San Marzano tomatoes and their juice, or 5 cups fresh, ripe cocktail tomatoes, coarsely chopped
2 tsp tomato paste
1 tsp salt to taste
1/2 tsp ground black pepper to taste
1/2 cup water as needed
8 large eggs (as fresh as possible)
Optional: 1/2 cup seriously thick yogurt (Skyr is great)

DIRECTIONS:
[If baking your Shakshuka, pre-heat oven to 375 degrees.]
Heat both olive oils in a very large skillet over medium-low heat. Add onion, garlic, peppers, cilantro, parsley, sugar, cumin, paprika, turmeric, bay leaves and tomato paste. Stir well and cook for 5 to 7 minutes. Add tomatoes, salt and pepper. Simmer, uncovered, for 10 minutes until thickened to the consistency of a pasta sauce. Add water if it's too thick. Carefully make a little dent in the mixture, then crack an egg into it. Repeat until all eggs are in the sauce working from the outside to the inside. If you are concerned about egg peels in the sauce, crack egg into a small ramekin and then pour into dent. At this point, you can either tightly cover and continue simmering for 10 minutes on the stove top or place uncovered in a preheated oven (375 degrees) on the middle rack for 10 minutes until the whites are set and the yolks are still runny.  Serve with plenty of chunky oven-baked bread, and drizzle extra Harissa or any one of our gorgeous infused fresh olive oils

SPRINGTIME GREEN SHAKSHUKA

SERVES: 4 TO 6
INGREDIENTS: 

6 green onions (scallions), stems removed, cut crosswise in 1/4" slices
2 cloves of garlic, peeled and finely chopped
1/4 cup Harissa olive oil
1/4 cup fresh olive oil (we prefer a robust variety)
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp dried oregano
1 cup kale leaves, stems removed, ripped in 2" pieces
Juice of 1/2 fresh lemon
1 cup baby spinach leaves
1/2 cup fresh dill, stems removed roughly chopped
1/2 cup frozen peas
6 to 8 large eggs (the fresher the better)
250 g feta cheese in brine, drained and cut in 1" cubes

DIRECTIONS:

Heat a large skillet to medium-low. Add olive oils, then stir in cumin, coriander and oregano. Cook for 1 to 2 minutes until the oil is fragrant with the ground spices. Add green onions, garlic and cook until almost soft, about 2 minutes. Add kale and lemon juice, cooking until barely wilted. Then add spinach and peas. Create dents for the eggs, then add and cook as per "Traditional Shakshuka" above. Before serving add and distribute cubed feta evenly. Season the yolks with salt and pepper. Serve with plenty of chunky oven-baked bread, and drizzle extra Harissa or fresh olive oil.