Weathering the Storm with Shakshuka

So here’s the thing about cooking for people when you’re sick: it sucks. It’s perfectly do-able, as long as you wash your hands obsessively, don’t cough or sneeze anywhere near the food, and you’re preparing something that cooks on a high heat and doesn’t require much (or any) handling of the ingredients. But you can’t really smell or taste anything, and even though you know that your body needs food to fight off germs, the occasional whiff of simmering tomato sauce can make you feel queasy.

I could have easily asked my parents or brother to prepare dinner tonight, but I’d slept all day and wanted to do something. Plus, the ingredients were all just there, sitting on the kitchen counter, waiting for me to make them into something delicious.

Which leads me to shakshuka, an Israeli dish (with the funnest name ever) that is basically just eggs poached in a spicy tomato sauce. I eliminated the spice to suit my family’s taste preferences, but spicy shakshuka would probably taste awesome with the feta that’s sprinkled on top. Also on the plus list: it’s quick and easy to make, cheap, vegetarian, gluten-free, and really filling.

Ironically, getting sick is probably the best thing that could have happened to me during this hurricane; I’m perfectly happy just lying in bed, doing nothing, and eating shakshuka.


-Olive oil

-5 anaheim chiles (optional…sort of)

-1 onion, chopped




-1 28 oz can peeled tomatoes in their juice

-1/2 cup water


-6 eggs

-Crumbled feta

-Fresh parsley, chopped

-Warm pita

1. Saute onions (and chiles) in olive oil until onions turn golden, about 5 minutes. Add garlic, paprika, and cumin. Saute for 30 seconds to 1 minute.

2. In a medium bowl, pour can of tomatoes and tomato juice. Crush tomatoes with the back of a spoon and chop into slight-larger-than-bite-sized pieces. Add the crushed tomatoes and their liquid to the skillet, along with 1/2 a cup of water. Reduce heat to medium and let simmer for 15 minutes, until sauce has thickened slightly. Season with salt.

3. Crack eggs over the surface of the sauce. Cover skillet and cook until yolks are just set, about five minutes.

4. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.

5. Sprinkle with feta and chopped parsley.

6. Brush pita with olive oil and toast for three minutes (we didn’t have pita so I used naan).

7. Use pita/naan to scoop up the sauce and eggs.


2 thoughts on “Weathering the Storm with Shakshuka

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s