I woke up last week with a hankering of the worst kind for eggs baked in marinara. Since then, I’ve made it such an obscene amount times I’m almost embarrassed to say. What’s that saying about moderation? Something about eating everything in excess? Or something? The fact that I wrote about another type of baked eggs a mere 4 posts ago should tell you that I’m no longer writing recipes for you to enjoy and I’ve gone rogue. The Gouda Life is now a baked egg recipe blog only. (Just kidding. But truthfully, I can’t stop eating eggs for every meal. I’m sorry you have to put up with this and we’ll return to your regular scheduled variety of food groups as soon as possible).
Shakshouka is a Tunisian dish of eggs baked in a chili-spiced tomato sauce that’s warmed with aromatic cumin and paprika, sometimes a handful of chickpeas tossed in, sometimes not. It’s the perfect one-pot-dish that’s as basic as it is delicious and comes together with many pantry staples you’ll already have handy. It’s as spot-on for a lazy Sunday brunch with good friends as it is for a Tuesday evening dinner alone. Easily adaptable to whatever number of eaters that happen to be hanging around. Serve with a loaf of crusty bread or warm pita and you’ve got yourself a meal….and a party. I adapted the recipe to what I had on hand which sent it in a bit of a Mexican direction, but I do so love Mexican cuisine so was pretty pleased with the outcome. Some might say this is a take on huevos rancheros so I’ll happily let you call it whatever you’d like!
Southern Style Shakshouka
Feel free to change up the type of bean, chili, or spices as you see fit. Cumin and paprika really do compliment the tomatoes and eggs so well.
1 28oz can diced plum tomatoes
1 15oz can black beans, drained and rinsed
1 medium yellow onion, diced
2 cloves garlic, minced
1-2 jalapenos, veins and seeds removed, diced
1 tsp paprika (sweet or hot)
1/2 tsp ground cumin
1 tbsp honey or sugar
warm pita bread or loaf crusty bread
fresh chives, sliced thin
feta or manchego cheese
good olive oil
Pour a few glugs of oil into a large saucepan (with fitted lid) over medium heat and let it get hot. Add the diced onion and jalapeno and let sweat for 3 minutes. Add the garlic and cook until fragrant, 1 minute. Pour in the tomatoes, black beans, paprika, cumin and a few pinches of salt. Bring to a boil and reduce to a simmer until sauce has reduced slightly and thickened up, 15 minutes. Add the honey or sugar and stir to combine.
Crack the eggs gently into a small ramekin or bowl (it’s easier to pour them into the marinara this way). Using the back of a large serving spoon, make a small indentation in the sauce. Pour in one egg. Repeat with the other 3 eggs. Put the lid on and cook until whites are set and yolks are still runny, about 6-7 minutes.
Serve each person a slice of bread or pita and spoon one egg onto the bread. Sprinkle with chives, cheese, pepper and olive oil.