If you ask me, the best part of shakshuka is the SAUCE, so why not eat a giant bowl of it?
A few weeks ago, we drove to Connecticut to have brunch with a group of old friends. We all know each other from our single days in Brooklyn, and now we are all married or about-to-be-married, and have kids or are about-to-have-kids. Our hosts, Jamie and Paul, are going to have their first baby next month. Even though Jamie is like a million months pregnant, she still managed to whirl around the kitchen and cook up an indulgent meal, the center of which was a giant shakshuka served family-style.
If you are unfamiliar, shakshuka is an Israeli dish of eggs poached in a spicy tomato-pepper sauce, usually topped with feta cheese. You break the eggs into the sauce and then mop everything up with crusty bread or pita. If it sounds delicious, that’s because it is. Like, insanely so. As we lingered at the table, everyone kept going back for more, but I noticed that we were all nudging the extra eggs out of the way to get at the leftover sauce.
Later, on the way home, I thought why not make MORE sauce?…In fact, why not turn the whole affair into a soup, so we can effectively eat big bowls of it?
I’m fully aware that I post soup recipes waaaay too much here, so I filed the idea away to make at some point in the future. But then three things happened:
1) I just couldn’t stop thinking about it
2) I got sick and really wanted soup–preferably a spicy one to help clear out my sinuses
3) Our new neighbors brought over a loaf of homemade bread that practically begged for dipping
It was like the universe was trying to tell me something. Who was I to protest? And so last Saturday night I made a big pot of this soup, and it was everything I imagined it would be: spicy and redolent with cumin and paprika; filled with chunks of juicy tomatoes, sautéed peppers and ribbons of Swiss chard; and showered with a completely ridiculous amount of salty, crumbly feta.
This shakshuka soup is the perfect end-of-winter meal, when you still want something warm and cozy, yet you’re thinking ahead to the bright, fresh, egg dishes of spring.
Shakshuka Soup with Swiss Chard
2016-02-24 01:21:30
Serves 6
Serve this soup with plenty of crusty bread or pita for dipping. If you don't like feta, try substituting goat cheese or just leave it out. The soup (without the eggs) can be frozen for up to three months. I'm sure you could probably poach the eggs directly in the soup (as is the traditional method for shaksuka), but as we only ate two servings at a time, I preferred to poach our eggs separately. If you are worried about this being too spicy, you can leave out the cayenne.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 1 red bell pepper, cored, seeded, and diced
- 2-3 jalapeño peppers, seeded and finely diced (1/2 cup)
- 4 cloves garlic, minced
- 4 teaspoons paprika (regular, not smoked)
- 1 tablespoon cumin
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- 1 (28-ounce) can whole peeled tomatoes
- 1 (28-ounce) can crushed tomatoes
- 1/2 bunch Swiss chard, stemmed and sliced crosswise into ribbons (4 cups)
- 6 poached eggs (see note)
- 3/4 cup crumbled feta cheese
- Chopped fresh parsley
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, and jalapeño and sauté until vegetables are tender and the onion is translucent, about 5 minutes. Add the garlic and sauté 1 minute more. Add the paprika, cumin, salt, and cayenne, and cook, stirring, until fragrant, about 1 minute.
- Add the whole tomatoes and any juices. With a wooden spoon, carefully break the tomatoes into bite-sized chunks. Add the crushed tomatoes and 3 cups of water and bring to a boil. Reduce the heat and simmer for 20 minutes. Stir in the Swiss chard and cook until wilted, about 2 minutes.
- Divide the soup among 6 bowls and top each with a poached egg. Sprinkle with 2 tablespoons feta, choppped parsley and serve.
Notes
- Here's how I poach my eggs: fill a saucepan with water and bring it to a simmer. Add 1 tablespoon vinegar. Crack an egg into a small cup or ramekin. Gently lower the cup into the water and tip the egg out. Cook for about 4 minutes, until the white is set but the yolk is still runny. Carefully lift the egg out of the water with a slotted spoon.
Turnip the Oven http://turniptheoven.com/
Jenn says
I have never heard of shakshuka, but since I don’t eat eggs, a big bowl of the sauce sounds just about perfect to me!! This looks sooooo good!! What a great idea! And, personally, I believe you can’t possibly post too many soups (soup is my favorite!). 🙂
Kristen says
This is just beautiful
Kathi @ Laughing Spatula says
I love, love, love eggs! Like they are my first food group! I’ll be trying this soon!
Jesse says
Love the addition of egg! I’ve never heard of shakshuka, but now I really want to try it!
Taylor Thurston says
This sounds and looks absolutely divine. I LOOOVE feta cheese as well! Bring on the soup recipes if they keep looking as good as this one!