Shakshuka is a dish that I’ve ordered out for brunch but haven’t really thought about making it at home until now. So, what is it? Shakshuka is a classic Middle Eastern egg dish. It’s simple to make for a weekend or even dinner.  It’s often served with challah or pita bread. It makes for a hearty meal perfect for the fall. To jazz things up, use individual skillets if serving up to your guests.

And since our family loves robust flavours, Tabasco is something we always have handy. Seriously. We came across this recipe while I was looking to build a roster of go-to dishes for my son who’s off to university. Try it with one of the Tabasco variations for a twist. It’s a pretty impressive dish!

LOUISIANA STYLE SHAKSHUKA

  • Prep Time: 15 minutes
  • Cooking Time: 20 minutes

INGREDIENTS:

1 large onion
1 medium eggplant
4 Tbsp olive oil, divided
4 large tomatoes or a can of tomatoes (28 ounces)
3 garlic cloves
Salt to taste
1 tbsp paprika
½ tbsp cumin
3 large eggs
2 to 3 tbsp of Tabasco® Habanero pepper sauce (or if you prefer a milder option, use Tabasco® Green)
½ tsp sugar
Juice of 1/2 a lemon
Crumbled feta and parsley to taste

DIRECTIONS:

1. Chop onions finely. Dice eggplant and tomatoes into ½-inch cubes. Place eggplant in a colander, and salt it to draw out liquids. Mince garlic finely.

2. Heat a large non-stick pan to medium heat. Add 1 tbsp of oil and onion. Sauté on medium heat for 5 minutes, then lower heat to medium-low and cook for another 5.

3. When onions have turned golden, add 2 tbsp of oil and eggplant cubes. Let brown for a few minutes. When eggplant has soaked up all the oil, add remaining oil and toss eggplant to coat. Continue browning for 10 minutes, turning pieces occasionally to ensure equal coverage until all have coloured evenly.

4. Add tomatoes. Stir occasionally until they all break down into a chunky sauce (approximately 15 to 25 minutes). Add chopped garlic cloves, spices and Tabasco® sauce.

5. With a wooden spoon, make holes in the sauce and crack one egg per hole. Cover the pan and let the eggs cook on medium heat for 8 to 10 minutes or until they are white and no longer translucent.

6. Squeeze the juice of half a lemon, sprinkle with crumbled feta and chopped parsley.

*Thanks to Tabasco for this delicious recipe!