A Taste of Place
By Chef Liz Chadwick
- Extra virgin olive oil
- 1 large onion, medium dice
- 2 carrots, medium dice
- 3 celery stalks celery medium dice (or 2 tsp celery seed)
- 1 red bell pepper, fresh or canned, chopped
- 6 cloves fresh garlic, minced
- 1 tsp cumin
- ½ tsp smoked sweet paprika
- 1 tsp turmeric
- ½ tsp cayenne
- 1 cup chopped olives
- 1 – 28oz can or two cups crushed or diced tomatoes
- Salt & Pepper to taste
- 5 or 6 farm fresh eggs
- Pitas, rice, or toast for serving
- Hot sauce
- Pea shoots
Preheat oven to 350°F.
In a large cast iron pan on medium-high heat, sauté onion, celery, carrot, and bell pepper until soft and translucent. Reduce heat to low. Add in garlic, spices, and olives, and cook for another 2-3 minutes, stirring frequently. Add in tomatoes, and cook until slightly thickened, about 8 minutes. Adjust seasonings and add salt and pepper as needed.
Remove from heat and crack eggs gently over tomato mixture. Put cast iron pan in preheated oven and bake for 7-10 minutes, until the whites of the eggs are cooked, and the yolks just set.
Serve straight from the pan with desired toppings—with toast, pita, rice, or simply on its own.
- We serve Shakshuka as a breakfast dish, and will often add diced potatoes when the tomatoes are added. In this case, we cook it a little longer to give it a little more body, and so the potatoes break down.
- Olives are optional, we find they add a salty and bright note to the dish.
- This is a really flexible dish, so there are no rules when it comes to toppings—get creative!
Check out Chef Liz’s other recipes here: