PPS: Shakshouka

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.

Why do I feel the need to clarify this? When my friend Ronnie heard that I was working on a week’s worth of Passover-friendly dinners to blog in the days leading up to the holiday, she thought I was a little nuts for overloading on Passover food so soon. While there is a certain longing for those first bites of matzoh during the Seder and some french-toast-style matzoh brie later on, we’re definitely ready to be done with it around day 5 or 6. So it might seem a little crazy to start my matzoh consumption so soon (although I would do it in the name of good blogging!)

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.

I’ll admit to enjoying that matzoh, almost as much as the shakshouka itself. Like the jalapeno-baked tilapia with potatoes from earlier this week, shakshouka is simple, healthy, and hearty. I’m certainly happy to have another recipe like that in my collection to enjoy during Passover or any other week of the year.

Shakshouka
Printable Recipe

Makes 4 (probably substantial) or 2 (generous) servings

1/2 tablespoon olive oil

1/2 of a large onion, diced (130gm)
1 medium red pepper, diced (227gm)
1 cubanelle pepper, diced
1 hot pepper, mined (such as jalapeno, long hot green pepper, chipotle, etc)
1 small eggplant, diced (227gm)
5 cloves of minced garlic
8 cloves of garlic, peeled and left whole
1 teaspoon cumin

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.)

Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 388.4
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

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49 Responses to “PPS: Shakshouka”

  1. 1

    cookingkatie — March 24, 2010 @ 12:14 pm Reply

    I love this dish…we lived in Israel for 6 months and I had this all the time. Now we make it at home for a quick week night dinner

  2. 2

    Alee — March 24, 2010 @ 1:20 pm Reply

    Hey Cara! I wanted to let you know that you just won an award on my blog! Keep up the awesome work!

  3. 3

    Elina — March 24, 2010 @ 1:36 pm Reply

    Your pictures have been incredible lately!!!!! And yes, the shakshuka sounds amazing. I'll be making it soon, for sure :)

  4. 4

    Dawn — March 24, 2010 @ 1:41 pm Reply

    This sounds much better than my complete eggplant and fish dinner FAIL last night. Next time I'm throwing in the towel and coming to your place for dinner!

  5. 5

    yumventures — March 24, 2010 @ 1:41 pm Reply

    I looove this dish! I looks like something I would order in a restaurant =) I love all of the spices and vegetables. And your pictures are beautiful! You are so creative!

  6. 6

    *Naomi* — March 24, 2010 @ 2:12 pm Reply

    ahh I cannot believe I haven't tried this dish!! it looks delish :)

  7. 7

    Brandi — March 24, 2010 @ 2:13 pm Reply

    Wow, wow, wow. This looks insane. I love eggs :) and bread. and one pot dishes like this.

  8. 8

    That Girl — March 24, 2010 @ 4:48 pm Reply

    This looks unbelievably delicious. I really wish we were close enough where I could move in with you for Passover.

  9. 9

    Lisa — March 25, 2010 @ 12:22 am Reply

    I've never heard of this but it looks really good! My mom would love this so I'll pass it along to her. Thanks!

  10. 10

    Nicole Chow - HealthyChow.com — March 25, 2010 @ 12:41 am Reply

    This looks so good! What a wonderful comfort food meal. I like all the spices you used, as well as the eggplant and eggs. There's a little something for everyone! Thanks for sharing, Cara!

  11. 11

    Kevin — March 27, 2010 @ 1:01 am Reply

    That looks good! I recently tried and enjoyed shakshouka.

  12. 12

    grace — March 28, 2010 @ 9:40 am Reply

    ah, the lone matzoh–he's a survivor. :)this sounds like a dish i'd really enjoy, and i appreciate the tip about the garlic. tossing in some eggplant is something i'd definitely do.also, you're a masterful egg-cracker. :)

  13. 13

    whisk-kid — April 8, 2010 @ 11:49 pm Reply

    How have I never heard of this? It's got everything I love in it! Love the photos, too.

  14. 14

    Cherine — April 9, 2010 @ 7:37 am Reply

    Great dish! Love the photos

  15. 15

    Cassie — April 14, 2010 @ 4:15 pm Reply

    I made this on Monday night and it was FANTASTIC. So satisfying and really healthy. I love it. Thanks!

  16. 16

    chicagocarless.com — September 30, 2010 @ 4:29 pm Reply

    I'm curious if you based the recipe from Rachel Ray's caponata pasta recipe. I ask because I love shakshouka, and this week took a "short cut" by using that leftover caponata for my shakshouka (with some quark cheese on top), and it was amazing. So if you were your own inspiration for this shakshouka recipe–right on! It really rocks.

  17. 17

    Cara — September 30, 2010 @ 4:31 pm Reply

    @ chicagocarless- funny you should comment on this now, we just had it again last night! No, I have not seen RR's caponata recipe. I looked at a bunch of other shakshouka recipes, though, none of which had eggplant, and I decided to add it.

  18. 18

    Cara — March 28, 2011 @ 8:36 pm Reply

    @ chicagocarless- funny you should comment on this now, we just had it again last night! No, I have not seen RR's caponata recipe. I looked at a bunch of other shakshouka recipes, though, none of which had eggplant, and I decided to add it.

  19. 19

    chicagocarless.com — March 28, 2011 @ 8:36 pm Reply

    I'm curious if you based the recipe from Rachel Ray's caponata pasta recipe. I ask because I love shakshouka, and this week took a "short cut" by using that leftover caponata for my shakshouka (with some quark cheese on top), and it was amazing. So if you were your own inspiration for this shakshouka recipe–right on! It really rocks.

  20. 20

    chicagocarless.com — March 28, 2011 @ 8:36 pm Reply

    I'm curious if you based the recipe from Rachel Ray's caponata pasta recipe. I ask because I love shakshouka, and this week took a "short cut" by using that leftover caponata for my shakshouka (with some quark cheese on top), and it was amazing. So if you were your own inspiration for this shakshouka recipe–right on! It really rocks.

  21. 21

    Cassie — March 28, 2011 @ 8:36 pm Reply

    I made this on Monday night and it was FANTASTIC. So satisfying and really healthy. I love it. Thanks!

  22. 22

    Cherine — March 28, 2011 @ 8:36 pm Reply

    Great dish! Love the photos

  23. 23

    whisk-kid — March 28, 2011 @ 8:36 pm Reply

    How have I never heard of this? It's got everything I love in it! Love the photos, too.

  24. 24

    Kevin — March 28, 2011 @ 8:36 pm Reply

    That looks good! I recently tried and enjoyed shakshouka.

  25. 25

    grace — March 28, 2011 @ 8:36 pm Reply

    ah, the lone matzoh–he's a survivor. :)this sounds like a dish i'd really enjoy, and i appreciate the tip about the garlic. tossing in some eggplant is something i'd definitely do.also, you're a masterful egg-cracker. :)

  26. 26

    Nicole Chow - HealthyChow.com — March 28, 2011 @ 8:36 pm Reply

    This looks so good! What a wonderful comfort food meal. I like all the spices you used, as well as the eggplant and eggs. There's a little something for everyone! Thanks for sharing, Cara!

  27. 27

    Lisa — March 28, 2011 @ 8:36 pm Reply

    I've never heard of this but it looks really good! My mom would love this so I'll pass it along to her. Thanks!

  28. 28

    That Girl — March 28, 2011 @ 8:36 pm Reply

    This looks unbelievably delicious. I really wish we were close enough where I could move in with you for Passover.

  29. 29

    That Girl — March 28, 2011 @ 8:36 pm Reply

    This looks unbelievably delicious. I really wish we were close enough where I could move in with you for Passover.

  30. 30

    Brandi — March 28, 2011 @ 8:36 pm Reply

    Wow, wow, wow. This looks insane. I love eggs :) and bread. and one pot dishes like this.

  31. 31

    *Naomi* — March 28, 2011 @ 8:36 pm Reply

    ahh I cannot believe I haven't tried this dish!! it looks delish :)

  32. 32

    *Naomi* — March 28, 2011 @ 8:36 pm Reply

    ahh I cannot believe I haven't tried this dish!! it looks delish :)

  33. 33

    yumventures — March 28, 2011 @ 8:36 pm Reply

    I looove this dish! I looks like something I would order in a restaurant =) I love all of the spices and vegetables. And your pictures are beautiful! You are so creative!

  34. 34

    Dawn — March 28, 2011 @ 8:36 pm Reply

    This sounds much better than my complete eggplant and fish dinner FAIL last night. Next time I'm throwing in the towel and coming to your place for dinner!

  35. 35

    Elina — March 28, 2011 @ 8:36 pm Reply

    Your pictures have been incredible lately!!!!! And yes, the shakshuka sounds amazing. I'll be making it soon, for sure :)

  36. 36

    Elina — March 28, 2011 @ 8:36 pm Reply

    Your pictures have been incredible lately!!!!! And yes, the shakshuka sounds amazing. I'll be making it soon, for sure :)

  37. 37

    Alee — March 28, 2011 @ 8:36 pm Reply

    Hey Cara! I wanted to let you know that you just won an award on my blog! Keep up the awesome work!

  38. 38

    Alee — March 28, 2011 @ 8:36 pm Reply

    Hey Cara! I wanted to let you know that you just won an award on my blog! Keep up the awesome work!

  39. 39

    cookingkatie — March 28, 2011 @ 8:36 pm Reply

    I love this dish…we lived in Israel for 6 months and I had this all the time. Now we make it at home for a quick week night dinner

  40. 40

    Lisa — March 29, 2011 @ 2:06 am Reply

    I've never heard of this but it looks really good! My mom would love this so I'll pass it along to her. Thanks!

  41. 41

    *Naomi* — March 29, 2011 @ 2:06 am Reply

    ahh I cannot believe I haven't tried this dish!! it looks delish :)

  42. 42

    Alee — March 29, 2011 @ 2:06 am Reply

    Hey Cara! I wanted to let you know that you just won an award on my blog! Keep up the awesome work!

  43. 43

    Cassie — April 5, 2011 @ 1:22 am Reply

    I made this on Monday night and it was FANTASTIC. So satisfying and really healthy. I love it. Thanks!

  44. 44

    Cassie — April 5, 2011 @ 1:22 am Reply

    I made this on Monday night and it was FANTASTIC. So satisfying and really healthy. I love it. Thanks!

  45. 45

    grace — April 5, 2011 @ 1:22 am Reply

    ah, the lone matzoh–he's a survivor. :)this sounds like a dish i'd really enjoy, and i appreciate the tip about the garlic. tossing in some eggplant is something i'd definitely do.also, you're a masterful egg-cracker. :)

  46. 46

    cookingkatie — April 5, 2011 @ 1:22 am Reply

    I love this dish…we lived in Israel for 6 months and I had this all the time. Now we make it at home for a quick week night dinner

  47. 47

    chicagocarless.com — April 5, 2011 @ 1:22 am Reply

    I'm curious if you based the recipe from Rachel Ray's caponata pasta recipe. I ask because I love shakshouka, and this week took a "short cut" by using that leftover caponata for my shakshouka (with some quark cheese on top), and it was amazing. So if you were your own inspiration for this shakshouka recipe–right on! It really rocks.

  48. 48

    Alta — March 7, 2012 @ 12:24 pm Reply

    Oh wow. I’ve only made a version of shakshouka once, but mine really was only tomato-based (with like garlic and some herbs). I adore your version with eggplant! I would love to make any time of year!

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