“People are becoming more aware of cuisines from all over the world, and shakshuka has had the spotlight in recent years for being such a flavourful and satisfying dish,” says chef and food writer Diala Canelo. She is the editor behind the food and travel blog and Instagram favourite Diala’s Kitchen, where she shares recipes inspired by her travels.
While primarily a breakfast menu item, shakshuka can be served at any meal. “Shakshuka can be enjoyed for brunch, lunch or dinner,” says Canelo. If you’re looking for a wine to pair with this spiced gem, Canelo suggests an Italian favourite. “Chianti pairs extremely well with tomato-based dishes,” she says. “The variety of spices used in shakshuka and the bold flavours of Chianti complement each other well, enhancing both.”
1 tbsp (15 mL) olive oil
½ red onion, chopped
½ orange pepper, chopped
½ red pepper, chopped
½ cup (125 mL) chopped cilantro
2 garlic cloves, minced
1 tsp (5 mL) harissa paste or ½ tsp (2 mL) chili flakes
1 tsp (5 mL) ground cumin
796 mL canned whole tomatoes or diced tomatoes, preferably roasted
Pinch salt and pepper
Sugar, to taste
4 small pitas
½ cup (125 mL) crumbled feta
½ cup (125 mL) labneh
1. Preheat oven to 375F (190C).
2. Coat a cast-iron pan with olive oil and set over medium-low heat. When hot, add onion. Sauté until onion is softened, about 3 minutes. Add orange and red peppers and cilantro. Cook, stirring occasionally, for 3 minutes. Add garlic. Stir often for 2 minutes. Add harissa paste and cumin. Stir constantly until fragrant, about 1 minute. Add tomatoes and their juices. If using whole, gently crush with a wooden spoon. Season with salt, pepper and sugar. Cook until thickened, about 10 minutes.
3. Break an egg into a small dish or ramekin. Place over tomato mixture. Working quickly, repeat with remaining eggs. Let simmer for 5 minutes.
4. Bake until eggs are cooked as desired, 4 to 8 minutes. Meanwhile, warm pitas in oven.
5. Top shakshuka dish with feta. Serve with warm pita and dollops of labneh.
MAKES 4 SERVINGS