How to Make Shakshuka | Milk Street at Home

eggs

🥗Healthier: tofu

💰Cheaper: eggs

Tofu is lower in cholesterol and can be a budget-friendly protein alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is nutritious, while vegetable oil is often cheaper.

Start with a cool pan and add 2 tablespoons of olive oil.

Slice 1 large yellow onion and add it to the pan with 1 teaspoon of kosher salt, 1 teaspoon of brown fennel, and 1 teaspoon of smoked paprika.

Turn the heat to medium and slowly soften the onions, mixing the spices into the oil.

Once the onions are soft, add the tomatoes from a 28 ounce can of whole plum tomatoes and some reserved juice from the can.

Customize the sauce by adding optional ingredients like 1/4 cup of harissa or other flavorings like kimchi or salsa.

Add in 1/4 cup of grilled quartered artichoke hearts and a tablespoon or two of the oil they were marinated in.

Let the tomato sauce reduce for 5 to 7 minutes until it leaves a trail when stirred with a spatula or wooden spoon.

Taste the sauce for seasoning and add more tomato juice or liquid from the artichoke jar if needed.

Make four divots in the sauce and crack one egg into each divot.

Cover the pan and let the eggs braise gently until cooked to your liking.

Remove the lid and add feta cheese and fresh oregano to finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary