It all started one morning at the Eden Roc in Miami Beach while I was asleep! Yep, that’s right. I was asleep and missed the whole shebang! My mom and sister went to breakfast at Nobu and both ordered Shakshuka and thought it was super good! They came back to the room and told me all about it and wanted me to go the next morning and try it!
So the next morning Mom and I got ready and went downstairs for breakfast. I am so not a morning person, but I’m glad I made myself get up and go. When it was time to order, I of course asked for the shakshuka. The only thing I couldn’t have was the yogurt sauce that is supposed to be drizzled on top because I can’t have dairy.
So I was sitting there with mom, half asleep and half excited. I saw our food coming and perked up a little more. We were left to enjoy our breakfast and I immediately picked up some of the crusty bread and dipped it into the warm tomato sauce. I took a bite and literally, right then, shakshuka became one of my favorite things ever!
The egg yolks were still a little runny so they kind of mixed into the tomato sauce which made it even more delicious and silky. The crunchy bread was the perfect delivery system to transport this flavor heaven into my mouth. And the presentation was awesome, I loved that it was cooked and served in a cast iron skillet. It gave it such a home-y and special feel. Once I was finished, my first thought was I HAVE to make this at home!!
So now that I am enlightened, and shakshuka has stolen my heart, I thought it would be fun to share with you my own recipe so you can fall in love with shakshuka, too!
Recipe makes 4 servings
about 2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 cloves of garlic, chopped
1 green bell pepper, chopped
4 cups fresh tomatoes, diced
1/4 tsp cayenne pepper
1/4 tsp ground cumin
1/2 tsp garlic powder
salt and pepper to taste
Bread (I used Ezekiel bread)
1/2 cup unsweetened coconut milk yogurt (I used So Delicious)
A pinch of salt
A pinch of garlic powder
A few hours in advance, combine the coconut milk yogurt, salt and garlic powder together and refrigerate until serving the shakshuka. (If you can have dairy just switch out the coconut milk yogurt for regular greek yogurt)
Preheat your oven to 350 degrees, add your bread and let it toast.
Heat olive oil over medium heat. Add the chopped onion and sauté until it starts to becomes golden and soft. Next, add the garlic and cook about a minute. Add in the bell pepper and continue to sauté for about 5 minutes or until everything is soft and fragrant.
Now add in the cayenne pepper, ground cumin, garlic powder, salt and pepper. Mix all together and allow the spices to warm up. Pour in the diced tomatoes and stir everything together. Simmer the mixture until it reduces and thickens- stirring occasionally.
Next make small wells in the sauce for the eggs to sit in nice and cozy. Then carefully crack an egg into each well (they look so cute!)
For yolks that are completely cooked you’ll want to cover and simmer the mixture for about 10 minutes. If you want them to be a little runny then just cover and cook for about 4 minutes then uncover and let the mixture finish for about 3 minutes. If you want them even more runny then just cook for 4 minutes covered.
Once the shakshuka is cooked and lookin’ good, spoon it into bowls and serve it with bread and a dollop of the yogurt sauce!
I hope you have fun making this recipe and start to love shakshuka as much as I do! Let me know in the comment section below if you make it and how you like it! I’d love to hear from you!!