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24
Mar
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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.
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.
Shakshouka
Printable Recipe
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
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
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
cookingkatie — March 24, 2010 @ 12:14 pm
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
Alee — March 24, 2010 @ 1:20 pm
Hey Cara! I wanted to let you know that you just won an award on my blog! Keep up the awesome work!
Elina — March 24, 2010 @ 1:36 pm
Your pictures have been incredible lately!!!!! And yes, the shakshuka sounds amazing. I'll be making it soon, for sure 🙂
Dawn — March 24, 2010 @ 1:41 pm
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!
yumventures — March 24, 2010 @ 1:41 pm
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!
*Naomi* — March 24, 2010 @ 2:12 pm
ahh I cannot believe I haven't tried this dish!! it looks delish 🙂
Brandi — March 24, 2010 @ 2:13 pm
Wow, wow, wow. This looks insane. I love eggs 🙂 and bread. and one pot dishes like this.
That Girl — March 24, 2010 @ 4:48 pm
This looks unbelievably delicious. I really wish we were close enough where I could move in with you for Passover.
Lisa — March 25, 2010 @ 12:22 am
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!
Nicole Chow - HealthyChow.com — March 25, 2010 @ 12:41 am
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!
Kevin — March 27, 2010 @ 1:01 am
That looks good! I recently tried and enjoyed shakshouka.
grace — March 28, 2010 @ 9:40 am
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. 🙂
whisk-kid — April 8, 2010 @ 11:49 pm
How have I never heard of this? It's got everything I love in it! Love the photos, too.
Cherine — April 9, 2010 @ 7:37 am
Great dish! Love the photos
Cassie — April 14, 2010 @ 4:15 pm
I made this on Monday night and it was FANTASTIC. So satisfying and really healthy. I love it. Thanks!
chicagocarless.com — September 30, 2010 @ 4:29 pm
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.
Cara — September 30, 2010 @ 4:31 pm
@ 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.
Cara — March 28, 2011 @ 8:36 pm
@ 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.
chicagocarless.com — March 28, 2011 @ 8:36 pm
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.
chicagocarless.com — March 28, 2011 @ 8:36 pm
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.
Cassie — March 28, 2011 @ 8:36 pm
I made this on Monday night and it was FANTASTIC. So satisfying and really healthy. I love it. Thanks!
Cherine — March 28, 2011 @ 8:36 pm
Great dish! Love the photos
whisk-kid — March 28, 2011 @ 8:36 pm
How have I never heard of this? It's got everything I love in it! Love the photos, too.
Kevin — March 28, 2011 @ 8:36 pm
That looks good! I recently tried and enjoyed shakshouka.
grace — March 28, 2011 @ 8:36 pm
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. 🙂
Nicole Chow - HealthyChow.com — March 28, 2011 @ 8:36 pm
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!
Lisa — March 28, 2011 @ 8:36 pm
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!
That Girl — March 28, 2011 @ 8:36 pm
This looks unbelievably delicious. I really wish we were close enough where I could move in with you for Passover.
That Girl — March 28, 2011 @ 8:36 pm
This looks unbelievably delicious. I really wish we were close enough where I could move in with you for Passover.
Brandi — March 28, 2011 @ 8:36 pm
Wow, wow, wow. This looks insane. I love eggs 🙂 and bread. and one pot dishes like this.
*Naomi* — March 28, 2011 @ 8:36 pm
ahh I cannot believe I haven't tried this dish!! it looks delish 🙂
*Naomi* — March 28, 2011 @ 8:36 pm
ahh I cannot believe I haven't tried this dish!! it looks delish 🙂
yumventures — March 28, 2011 @ 8:36 pm
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!
Dawn — March 28, 2011 @ 8:36 pm
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!
Elina — March 28, 2011 @ 8:36 pm
Your pictures have been incredible lately!!!!! And yes, the shakshuka sounds amazing. I'll be making it soon, for sure 🙂
Elina — March 28, 2011 @ 8:36 pm
Your pictures have been incredible lately!!!!! And yes, the shakshuka sounds amazing. I'll be making it soon, for sure 🙂
Alee — March 28, 2011 @ 8:36 pm
Hey Cara! I wanted to let you know that you just won an award on my blog! Keep up the awesome work!
Alee — March 28, 2011 @ 8:36 pm
Hey Cara! I wanted to let you know that you just won an award on my blog! Keep up the awesome work!
cookingkatie — March 28, 2011 @ 8:36 pm
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
Lisa — March 29, 2011 @ 2:06 am
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!
*Naomi* — March 29, 2011 @ 2:06 am
ahh I cannot believe I haven't tried this dish!! it looks delish 🙂
Alee — March 29, 2011 @ 2:06 am
Hey Cara! I wanted to let you know that you just won an award on my blog! Keep up the awesome work!
Cassie — April 5, 2011 @ 1:22 am
I made this on Monday night and it was FANTASTIC. So satisfying and really healthy. I love it. Thanks!
Cassie — April 5, 2011 @ 1:22 am
I made this on Monday night and it was FANTASTIC. So satisfying and really healthy. I love it. Thanks!
grace — April 5, 2011 @ 1:22 am
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. 🙂
cookingkatie — April 5, 2011 @ 1:22 am
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
chicagocarless.com — April 5, 2011 @ 1:22 am
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.
Alta — March 7, 2012 @ 12:24 pm
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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