Shakshuka is the simple breakfast, the no-sweat lunch and the life-saving dinner.
These are just a few roles that shakshuka, the Middle Eastern poached egg dish, has played at our table.
The secret to shakshuka success? Homemade marinara, farm eggs and the freshest, crusty, yet chewy, sourdough you can find. (My top three spots for local sourdough? Virginia Beach/Norfolk’s Commune, Norfolk’s The Bakehouse at Chelsea and Cape Charles’ The Bakery at Riverside Farm, which I often purchase at Old Beach Farmers Market.)
While you can surely use store-bought marinara and any ol’ eggs or bread, we like to celebrate local farmers and bakers as much as we can. We also try to cook by the old saying, ‘the fresher, the better.’ Speaking of fresh, farm eggs, you’ll get to meet our sweet egg lady, Torrie, in another post soon.
For now, enjoy this savory, always satisfying shakshuka with the crustiest slice of sourdough in one hand and a large spoon in the other.
I N G R E D I E N T S
about 4 cups marinara (Get our recipe here.)
5 farm eggs
1 sourdough loaf, sliced
1 sprig thyme to garnish
M E T H O D
Preheat the oven to 400.
Fill a 12-inch skillet halfway to three-fourths full with marinara.
With a spoon, make 5 small wells in the marinara for each egg.
Place an egg into each well.
Bake for 10–12 minutes, or until the whites are set.
Garnish with fresh thyme, allow to cool and serve with toasted sourdough slices.
Photos by Gian Valdivia.