Recipe of the Week: Shakshuka (Baked Eggs in Tomato Sauce) with Broiled Feta

As you know by now, this site is about cooking. But it's not a recipe site. I stay focused on sharing info and ideas about tools, techniques, and cooking topics - and leave the recipes to the recipe experts. That's why I share others' recipes rather than develop and share my own. But (as those of you who follow me on TwitterFacebook, and/or Pinterest know) I do like to share different recipes that I come across. And each week I like to select and highlight one to focus on. And, yes, that's the blog post you've stumbled across today. :) Welcome!

I have to admit that I love breakfast even though I don't get to eat it very often. So when I do get time to make breakfast I want to make it something special. Personally I'm especially drawn to dishes that are more savory and less sweet. (I know, I know...but, hey, that's just me). Anything with eggs usually gets my vote. Find something creative to put in an omelette and I'm there. A frittata? Bring it on! A little spice? You bet! So maybe that's why this week's recipe got my attention.

This week's Recipe of the Week is: Shakshuka (Baked Eggs in Tomato Sauce) with Broiled Feta from the website Eggs, veggies, cheese, some spice, let's go!

Shakshuka (or “Shakshouka”) is a staple of Northern African countries like Tunisia, Libya, Algeria, Morocco, and Egypt. It’s traditionally served at breakfast in a cast iron pan with bread to mop up the sauce. In the last 60 years or so it has also become very popular in Israel, including as an evening meal. For those of you familiar with Mexican cuisine, it's similar to huevos rancheros.

When I see a recipe that has this sentence "You start with a saute of onion, garlic, red pepper and jalapeno, then add tomatoes and spices and simmer until thickened and richly flavorful.", I figure you can't go wrong! This recipe is a little spicy, so if you want to tone down the spice a little I'd say to cut back on the jalapeños a bit.

Give this recipe about 45 minutes depending on how fast you prep the veggies and make the stovetop to oven transition. Since the recipe starts on the stovetop and ends in the oven cast iron is the perfect choice here.  

Once you cook the onion, bell pepper, garlic, jalapeno, cumin, paprika, salt, and tomatoes on the stove top into a thick sauce (about 30 minutes), you (carefully) crack the eggs into "wells" you make in the tomato mixture and sprinkle on the feta and za'atar. Then it's off to the oven for a 7-10 minute bake and a 1-2 minute broil. Then finish with a drizzle of olive oil and a sprinkle of parsley. Not super easy, but also not super difficult.

This is one of those recipes that would be perfect for a brunch. Being more savory and spicy, I could also imagine it paired with a nice baguette and served as dinner. (Of course, I ALWAYS think breakfast can be served as dinner.) It's a relatively simple dish that serves 3-6 people (depending on how big a piece you give each one).

A quick note about It's a great recipe site run by Jenn Pallian a food photographer and recipe developer in Vancouver, BC. She describe her recipes as "seasonal, globally-inspired comfort food". I couldn't agree more. Check her site out at

So that's this week's Recipe of the Week. I hope you give it a try for breakfast this weekend!