Slow-Cooked Shakshuka with Za'atar and Fennel
Shakshuka is a classic Middle Eastern dish of eggs poached in a flavorful tomato sauce. This version is slow-cooked in a skillet, allowing the flavors to develop and deepen. The addition of za'atar, a Middle Eastern spice blend, and fennel seeds gives the dish a unique and aromatic flavor.
Shakshuka is a dish that has been enjoyed in the Middle East for centuries. It is believed to have originated in Yemen, and it is now popular throughout the region. The name shakshuka comes from the Arabic word for "to shake," and it refers to the way the eggs are cooked in the sauce. Shakshuka is typically served with bread or pita, and it is often eaten for breakfast or lunch.
Slow-Cooked Shakshuka with Za'atar and Fennel Slow-Cooked Shakshuka with Za'atar and Fennel Slow-Cooked Shakshuka with Za'atar and Fennel Slow-Cooked Shakshuka with Za'atar and Fennel
Prep time: 10 | Cook time: 30 | Serves: 4
Ingredients
  • Olive oil
  • Onion
  • Garlic
  • Bell pepper
  • Za'atar
  • Fennel seeds
  • Crushed tomatoes
  • Eggs
Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and cook until softened.
  3. Add the garlic and bell pepper and cook until softened.
  4. Stir in the za'atar and fennel seeds and cook for 1 minute more.
  5. Add the crushed tomatoes and bring to a simmer.
  6. Reduce heat to low and simmer for 15 minutes, or until the sauce has thickened.
  7. Crack the eggs into the skillet and cook to your desired doneness.
  8. Serve with toasted bread or pita.
Why It Works
  • Slow-cooking the shakshuka allows the flavors to develop and deepen.
  • The combination of za'atar and fennel seeds gives the dish a unique and aromatic flavor.
  • The eggs are cooked in the sauce, which makes them moist and flavorful.