Shakshuka (shahk-SHOO-kah) is a popular Middle Eastern breakfast dish that also makes a great dinner. The name means “all mixed up” in Hebrew. This recipe comes to us from Sweet Roots, a ready-to-cook recipe delivery service that helps families with special dietary needs.
Food for Thought: Although this recipe is meant to be cooked in a large skillet, in North Africa, shakshuka is commonly cooked in an earthenware dish called a tajine. The dish has two parts: a circular base for the food and a cone-shaped lid designed to return any water that evaporates during cooking back to the dish. Many are painted by skilled artists and considered special works of art.
Cooking Tip of the Week: Mincing garlic requires a sharp knife, so it’s generally a task for adults. But kids can help get the process started by placing the clove under the corner of a cutting board and pressing down firmly to loosen the garlic’s peel.
Family Dinner Conversation Starter: If you could change your age, what age would you like to be instead? Why?
Preheat the oven to 350.
In a large oven proof skillet over medium heat, add olive oil.
Together: Add the garlic, onion, tomato paste and spices and sauté for two minutes. Reduce heat to medium low.
Together: Stir in the crushed tomatoes, apple cider vinegar and chickpeas. Simmer for 3-4 minutes, until the sauce slightly thickens.
Together: Remove skillet from heat.
With the back of a spoon, make an indentation for each egg in the sauce.
Together: Crack an egg into each indentation, then drag the spoon gently through the egg whites so it swirls through the tomato sauce, but keeping the yolks intact.
Together: Bake for 15-17 minutes.
Top the shakshuka with the feta and basil. Season with salt and pepper to taste.