This dish is featured as part of my Passover Prep Series – a collection of recipes to enjoy whether you celebrate Passover or not! If this is your first time visiting Cara’s Cravings during the PPS, click here to read more about it.
That piece of matzoh you see there is the only one that was
harmed consumed in the production of this Passover Prep series.
But as I told you guys up front, most of what I’ll be eating during Passover isn’t necessarily “traditional” dishes or grain-containing meals made over with Passover substitutes. Most recipes suitable for Passover don’t need to be labeled as such, so I don’t feel the need to scour the internet for “Passover recipes.” Inevitably that would exclude a lot of simple veggie-and-protein-filled entrees I’d love to eat anytime of year. Like this shakshouka.
Shakshouka is an Israeli dish consisting of eggs cooked on top of a spicy vegetable stew. Most versions contain at least peppers, onions, and tomatoes, but I figure this is one of those things where everyone has their own slightly different version. I decided that mine would have eggplant too. I consulted Kevin’s recipe and Ronnie’s in my trials, as well as others around the ‘net. Most shakshouka contains minced garlic, but Ronnie gave me a great tip. She uses some whole cloves in addition to minced garlic – they get all soft and mellow and are great for smooshing into the bread. That’s right – shakshouka is usually served with some nice crusty bread to sop up all the extra sauce. So the one little change you’ll make to enjoy this on Passover is to have a piece of matzoh instead. You have my word: that piece of matzoh in the picture is the only one I consumed while dreaming up this series of Passover-friendly dinners.
Makes 4 (probably substantial) or 2 (generous) servings
1/2 tablespoon olive oil
1/4 teaspoon coriander
1/4 teaspoon oregano
1/2 teaspoon paprika
pinch of cayenne pepper (optional, to taste, depending on the hotness of the pepper you are using and your preference for spiciness)
1 28oz can whole, peeled tomatoes
4 large eggs
Heat the olive oil in a large skillet over medium heat. Add the onion first and let cook for a few minutes, then add the remaining vegetables in order as you chop them. Add the garlic and spices last, stirring to coat everything for about 1 minute.
Add the tomatoes, pressing on them with a wooden spoon to break them up into smaller chunks. Bring everything to a boil, then reduce the heat and simmer for about 15 minutes.
Remove the cover, increase heat to medium and cook for about 5 minutes, to let the stew thicken up a bit.
Break each egg into a small bowl and then slowly pour onto the vegetable mixture. You want the egg white to drop out entirely first, and let the yolk pour on top of that (otherwise you may end up with white on top of your yolk and you’ll hardly see the yellow color.) Once all the eggs are in, cover, and cook for about 5 minutes. The egg yolks should be soft, but not liquidy.
Scoop out of the skillet into bowls and serve with crusty bread (or matzoh for Passover.)
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 14.7 g
Cholesterol: 425.0 mg
Sodium: 911.8 mg
Total Carbs: 41.9 g
Dietary Fiber: 9.5 g
Protein: 20.6 g