Global Kitchen Series: Israeli Shakshuka

Shakshuka with Zhug Recipe

Aida here from Salt & Wind with another edition of Global Kitchen. This time we’re heading to the southern Mediterranean (the region from the Middle East to North Africa) to talk about what might be one of the most perfect versions of baked eggs: Shakshuka (aka eggs in a spiced tomato sauce). Okay, yes, as an Italian-American, I’m partial to anything with tomato sauce, but I think you will be head-over-heels for Shakshuka.

Shakshuka with Zhug Recipe

Shakshuka is a Mediterranean dish that has as many versions as there are days in the year, but they all tend to have eggs baked in some sort of a tomato sauce. Israelis eat Shakshuka as part of their breakfast, which, along with plain yogurt, Israeli salad, and tahini, is one of my favorite ways to do breakfast.

The beauty of Shakshuka is that it’s one of those recipes that works any time of day. And it can work for any sized kitchen. So, if all you have is space for a KitchenAid® Compact Oven, you can still make this recipe sans problem! During the busy holiday season and during the colder months when I want something warming, but simple to make, I bake a lot of Shakshuka. The version I make has a lot of spicy zhug (a Yeminite chili herb condiment that gives Sriracha a run for its money) and here’s how you make it.

Shakshuka with Zhug Recipe

First up, you’re going to want to toast a few pita slices. I like to toast whole mini pita or I cut them into triangles with the KitchenAid® Bread Knife and then toast them until they’re golden brown.

Shakshuka with Zhug Recipe

Combine all the ingredients for the zhug in the container of the KitchenAid® 5-Speed Hand Blender and pulse until all the leaves and chiles are broken up, but the mixture is still a bit chunky (it should look like a chunky salsa).

By the way, the zhug should be seriously spicy, but you can use fewer or more chiles to your liking. The amount here makes for a pretty hot and spicy sauce.

Shakshuka with Zhug Recipe

Heat some oil in a large skillet from the KitchenAid® Tri-Ply Stainless Steel 10-Piece Set over medium heat then stir in the onions, garlic, and chile and cook until everything is softened, about 5 minutes. If you don’t like spice, you may want to start with half of the Anaheim chile and go from there.

Shakshuka with Zhug Recipe

At this point, go ahead and stir in the spices and cook them until they’re just fragrant. Then stir in the tomatoes and bring to a simmer. Simmer the sauce, stirring occasionally, until flavors are melded, about 10 to 15 minutes. The sauce can be made up to 4 days ahead and refrigerated in an airtight container until its ready to use.

Shakshuka with Zhug Recipe

If you want a chunkier, more rustic sauce, you’re good to go. But, if you want it a bit smoother, go ahead and pull out the Hand Blender and purée the sauce until it’s smooth. Add a few splashes of water to the pan to help with the blending.

Shakshuka with Zhug Recipe

Preheat your Compact Oven to 350° F. Divide the mixture into small baking dishes for individual servings. I like to make enough sauce for 6 to 8 servings and then just assemble and bake off the mixture in individual servings.

Stir in half of the parsley, create little wells in the sauce for each egg then break one egg into each well. Place the Ceramic Mini Bakers into the preheated Compact Oven and bake for about 15 to 20 minutes, until the eggs are set.

Shakshuka with Zhug Recipe

Season with freshly ground black pepper and serve immediately with pita and zhug sauce. You can also serve it with some plain yogurt (which will counteract the spicy zhug), some crumbled feta or a drizzle of tahini sauce, if you’re feeling adventurous.

Share your take on this Israeli Shakshuka on Instagram using #MadeWithKitchenAid for a chance to be featured.

Israeli Shakshuka with Zhug

Makes 4-6 servings

INGREDIENTS

For the bread

6 pita bread, cut into triangles and toasted

For the zhug

4 jalapeños, roughly chopped (seeded if desired)
1 teaspoon salt
2 garlic cloves
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
2 cardamom pods, seeds removed
1 bunch fresh cilantro leaves, rough stems trimmed and discarded
1 bunch fresh parsley leaves, rough stems trimmed and discarded
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil

For shakshuka

2 tablespoons extra-virgin olive oil , plus more for serving
1 medium red onion, finely chopped
1 Anaheim chile, finely chopped
4 garlic cloves, finely chopped
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 (28 ounce) container pureed tomatoes
3/4 cup water
Pinch of sugar, as needed
1 handful fresh parsley leaves
4-12 eggs

DIRECTIONS

For the zhug

Combine all the ingredients for the zhug in the container of the KitchenAid® 5-Speed Hand Blender and pulse until all the leaves and chiles are broken up, but the mixture is still a bit chunky (like a puréed salsa). Taste and add more salt and pepper, as desired. Zhug can be made up to 4 days ahead and refrigerated in an airtight container until ready to use.

For the shakshuka

Preheat the KitchenAid® Compact Oven to 350° F and arrange a rack in the middle. Heat oil in a large skillet from the KitchenAid® Tri-Ply Stainless Steel 10-Piece Set over medium heat. When it simmers, add onions, garlic, and chile. Season with a pinch of salt and some ground pepper, and cook until onions are softened, about 5 minutes.

Stir in the cumin and paprika and cook until fragrant, about 30 seconds. Add tomatoes and bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until flavors are melded, about 10 to 15 minutes. Taste and add more salt and sugar as desired. The sauce should be the consistency of tomato sauce. If it gets too thick, add some of the water to thin it out. Sauce can be made up to 4 days ahead and refrigerated in an airtight container until ready to use.

Divide the mixture into small baking dishes for individual servings. I like to make enough sauce for 6 to 8 servings and then just assemble and bake off the mixture in individual servings.

Stir in half of the parsley and create little wells in the sauce for each egg. Break one egg into each well. Place the baking dishes into the Compact Oven and bake for about 15 to 20 minutes, until the eggs are set. Season with freshly ground black pepper and serve immediately with pita bread and zhug sauce.

Shakshuka with Zhug Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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