Shakshuka is a tasty one pot dish that incorporates some great earthy flavors. Enjoy this dish for breakfast or dinner. Serve with some pita bread on the side for dipping. You can purchase Za’atar Spice at most Middle Eastern stores or well stocked grocery stores.
You can make your own Za’atar spice blend by, putting 3 Tbs. dried thyme, 1 Tbs. lightly toasted sesame seeds, 1 Tbs. ground sumac, 1/2 tsp. dried oregano or marjoram, and 1/4 tsp. kosher salt in a spice grinder. Pulse a few times to mix and break up some of the seeds—there should still be many whole seeds visible. Store in a cool, dark place for up to six months. If sumac is unavailable, substitute 2 Tbs. dried lemon peel.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon pepper
- 1/2 tablespoon za'atar
- 1/2 to 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 teaspoon Sriracha chili sauce or hot pepper sauce, optional
- 2 medium tomatoes, chopped
- 4 large eggs
- Chopped fresh cilantro
- Whole pita breads, toasted
- In a large cast-iron or other heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, cumin, salt, pepper, za'atar, chili powder and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes.
- With back of spoon, make 4 wells in the tomato mixture; break an egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes.
- Sprinkle with cilantro; serve with pita bread.