Egg
Eggs in Spicy and Minted Tomato Sauce
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38 Reviews
Cecile
June 6, 2023
I found the dish okay. I laid it on top of some couscous. If I were to make it again, perhaps I’d add some anchovies. As for the reactionary cultural responses below, I wonder if people can give others the benefit of the doubt, not assume negative motives and to be patient with likely absences of knowledge or differences of opinion. Every platform is not a place to vent. I understand triggers, but I also know venting and accusing doesn’t have its place on this platform. Perhaps kindly sharing one’s cultural opinion or knowledge, but this isn’t the place for anger and accusations. Let’s keep it peaceful somewhere—maybe here.
Minimumsix13
January 3, 2022
I’ve never had this dish before and thought it was really good—I’ll second another commenters suggested of a nice crusty bread.
Also want to shout out James, he’s been tirelessly defending this dish’s alleged origin with gusto. But it sounds like no one actually knows where this dish is from 😂 It’s not technically shakshuka—the author said it’s just inspired by it. It’s just eggs and tomatoes, folks, no geopolitical disputes necessary.
Also want to shout out James, he’s been tirelessly defending this dish’s alleged origin with gusto. But it sounds like no one actually knows where this dish is from 😂 It’s not technically shakshuka—the author said it’s just inspired by it. It’s just eggs and tomatoes, folks, no geopolitical disputes necessary.
DJ C.
March 25, 2020
I wish fresh mint was a staple in my house! It's got quite a short life in my produce drawer. I don't suppose this is a recipe where dried mint really imparts the same flavor.
Cindy Y.
April 5, 2020
I've had pretty good luck prolonging the life of fresh mint by cutting off about an inch of stem and placing in a jar of water. Cover with a baggy and place in the fridge. I've had mint in my fridge for about 2 weeks and it still looks fresh! Good luck.
woofnaser
September 4, 2019
Israel was made in 1948. Shakshuka is a Palestinian traditional dish that aged hundreds of years. Stop your blind bias to Israel
Yayita
January 28, 2017
Disclaimer: I have never had Shakshouka but I have always wanted to try it because I have an affinity for tomatoes. I know this is a riff on Shakshouka but I figured I'd love this since it's full of tomato sauce. I modified this recipe by omitting the jalapeños and adding two small anchovies and tomato paste.
This recipe was good but I guess I was expecting more...this is not a diss on the recipe as my high expectations are at fault here. I hope to have the opportunity to have authentic Shakshouka someday to truly know. This recipe by itself is a tangy savory breakfast recipe I'd have on a cold lazy Saturday morning. A crusty bread is a must in order to soak up the sauce and runny yolk. Next time I cook this I will add some Greek yogurt on the side to balance the sauce out and will add a bit more mint.
Moonaty L.
July 17, 2016
Since when Shakshuka is an isreali dish !!!!!!!!!!!!??????????????? O.o
James
January 1, 2019
Shakshuka has been an Israeli staple dish for years. Originally a Jewish Libyan dish brought by immigrants to Israel. Your attitude, however, is unprofessional, inappropriate, borders on being antisemitic and has no place in this blog!
Jennifer N.
March 16, 2016
Not sure why, but for some reason this is my least favorite shakshuka recipe. It just doesn't have the richness usually imparted in the dish. What went wrong?
Kitty M.
February 29, 2016
This is a very good recipe and very versatile! We had vegetarian chipotle sausage instead of eggs, and added extra mint and fresh flat leaf parsley. Definitely going into dinner rotation at my house!
anaj
January 1, 2016
I love shakshuka so much, nothing like this fantastic Israeli dish to wake you up in the morning!
Amber L.
December 21, 2015
Great recipe, but I hate seeing these sort of dishes called "Israeli" :/ Do your research- Along with stealing their land, Israelis also try to take credit for many foods that are actually of Palestinian/Middle-Eastern origin... :(
James
January 1, 2019
Shakshuka has been an Israeli staple dish for years. Originally a Jewish Libyan dish brought by immigrants to Israel. Your attitude, however, is unprofessional and has no place in this blog!
Dana
July 6, 2015
Didn't expect food52 to provide wrong information. It's a middle eastern Arabic dish. Not Israeli.
bobby B.
March 14, 2015
Hi, just as clarification shakshuka is not Israeli, it has orgins in tunisian
Eva
April 22, 2015
Also, this is essentially eggs in purgatory (uova in purgatorio), an Italian dish of eggs gently poached in spicy tomato sauce. With mint, which isn't traditional. It may have started as a riff on shakshuka, but the riff carried the author right into another existing dish. :)
Lacy
January 2, 2015
This is such a great dish. We've had it twice now with garlic bread and predict that it will be in heavy rotation in our dinner line up from now on. I love the flavors!
Gregory G.
January 1, 2015
Just made this for a New Years Day Communal Table Brunch with a fresh loaf of pugliese and some local butter. Huge hit.
koc
June 16, 2014
Fantastic! Made this tonight and everyone loved it. Made as written except increased mint to about 3 T. Thanks for the delicious and quick recipe.
M. W.
May 14, 2014
Made this a few times now, the most recent of which, I put directly onto a slice of garlic bread. Definitely a keeper!
Pittsburgher
March 24, 2014
Lovely no-meat-Monday dinner. Made as recipe says, with a big pinch of smoked paprika and a tbsp of chipotle hot sauce. Topped it off with garlic/mint yogurt, side salad of spinach/avocado with lemon/garlic dressing. Next time might serve with some chorizo or feta. Yum!!!
Karin W.
March 23, 2014
This is an amazing recipe. I just made it and it is very delicious. I substituted a package of frozen spinach for the mint and I served it over plain coucous. Yum! Thank you for sharing this recipe.
Heather J.
February 27, 2014
made this the other night and was delicious. thank you so much for sharing the recipe
hana
January 6, 2014
Note of correction: orignially a North African dish , cooked all over the middle east.
Rulla
March 11, 2014
Still no correction. Just like hummus, falafal, couscous and countless other Arab foods are now "israeli."
Amira
August 21, 2015
Don't feel sorry Food52 , those Arabs are famous of stealing other people's knowledge and ideas and claim them as theirs for example: shawrma, baklava, flafel, tabula, fatouch , kebah, spanokobita, hummus, couscous are all Turkish, Greek and Israeli but Arabs claim as their food. Who they are deceiving? The authentic Arabic food found in Gulf Countries such as Saudi Arabia, United Arab Emarets ...etc.
James
January 1, 2019
Shakshuka has been an Israeli staple dish for years. Originally a Jewish Libyan dish brought by immigrants to Israel.
Emily
October 11, 2013
Oooh loving the thought of trying this. Thinking I might try transferring the sauce to a small/deep casserole dish or doing it in an oven-safe pan, cracking in the eggs, and finishing them off by shirring them in the oven? Oven-baked eggs are like creamy velvet--I can only imagine the tomato sauce improves them!
Ghazzzit
August 6, 2013
Oh wow is this delicious! Next time I'll err on the side of removing the pan from heat before the eggs are quite done as the last two were overcooked a bit before I had the chance to remove them. Definitely best when the yolk is still creamy. I took the smoky tip from SavorThis and added some Chipotle pepper flakes and some dried Chili De Arbol powder.
ieatthepeach
August 15, 2013
I'm so glad you liked it! Thanks for the suggestions--I'll definitely try a little chipotle next time.
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