Hey guys! We’re still on a little bit of a high from our book release yesterday, yay! Since its been a little chilly in LA (apologies to everyone not in California that finds me calling our weather “chilly” extremely annoying!!) I’ve been indulging in shakshuka lately. I love this stuff. Nothing like a flavorful, aromatic and stewy tomato sitch, topped with runny eggs to really hit the spot on a cold day.
While I really love shakshuka, I also like things with a lot of texture, so I’ll usually add something to “bulk” it up a bit. I had originally planned to add garbanzo beans to this recipe, but when it came time to meet at the studio and shoot the dish, I realized I totally forgot to bring some with me! So a quick little scan of our pantry led me to a lonely can of hominy lying around. Turns out, shakshuka with hominy is delicious! Yay for happy mistakes!
If you’re looking for a quick and easy chilly day meal that’s hearty but not heavy, this simple shakshuka with hominy and feta is a really great option. Enjoy! xx, Jenny
We have a couple other shakshuka recipes we love. Check them out below!
Questions about Shakshuka
Shakshuka is a dish made in a skillet. It consists of eggs poached in a tomato sauce. The dish is flavored with spices and vegetables like onions and peppers. It is a Mediterranean dish.
Hominy is made from dried corn kernels. It is treated to soften the kernels, and then washed to remove the bitter flavor that comes from the softening process. You can find it canned in most grocery stores.
You can have this dish any time of day. We love it for breakfast. We prefer to serve ours with bread. We like pita or flatbread, but any crusty bread will do. You will just want to make sure to have some to dip with!
You can also serve this with a simple side salad or add some protein for a more complete meal.
It’s not as difficult as it looks! Shack-shoe-kah
How to make this recipe step by step
Time needed: 35 minutes.
This recipe just takes 6 easy steps:
- Sauté the veg
Pour oil into a large skillet and place over medium-high heat. Sauté onions, garlic, bell peppers, and jalapeño for 3 to 4 minutes or until onions become translucent.
- Add seasoning
Cumin and coriander. Season with salt and pepper.
- Add tomatoes
Stir tomato paste and tomatoes to mixture and continue to stir until sauce is smooth. Simmer for 3 to 4 minutes.
- Add the eggs
Crack each egg into a small ramekin, this makes it easier to add into the skillet. Carefully drop each egg into the skillet.
- Cover to cook
Cover and continue to cook for 5 to 7 minutes or until all whites have set and yolks are still runny.
- Finish and eat
Top with feta and cilantro and lightly season with salt and pepper. Serve. Remove from heat and serve with crusty bread or grilled naan.
Variations
- Instead of hominy use chickpeas. We mention this in the recipe and it’s a fantastic substitution.
- OTHER VARIATIONS?!
Skillets we love for this recipe:
Tips and tricks
- Cracking the eggs into a ramekin makes it a lot easier to pour into a skillet. It helps prevent breaking the yolk when adding it to the skillet.
- If your skillet doesn’t come with a top you can cover it with another pan or a heatproof plate.
- OTHER TIPS AND TRICKS?!
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Individual Shakshuka with Hominy and Feta
EQUIPMENT
- 6 inch skillet
INGREDIENTS
- 1 tablespoon extra virgin olive oil or grapeseed oil
- 2 tablespoons diced yellow onion
- 1 garlic clove, minced
- 2 tablespoons diced red bell pepper
- 1 teaspoon minced jalapeno
- ½ cup canned and drained hominy or chickpeas
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 tablespoon tomato paste
- 1 cup crushed tomatoes
- 2 large eggs
garnishes
- 1 ounce feta, crumbled
- fresh chopped cilantro
- salt and pepper to taste
INSTRUCTIONS
- Pour oil into a large skillet and place over medium-high heat. Sauté onions, garlic, bell peppers, and jalapeno for 3 to 4 minutes or until onions become translucent.
- Add cumin and coriander and season with salt and pepper.
- Lower heat to medium and stir in hominy and sauté for 1 minute.
- Stir tomato paste and tomatoes to mixture and continue to stir until sauce is smooth. Simmer for 3 to 4 minutes.
- Crack each egg into a small ramekin, one at a time.
- Carefully drop each egg into the skillet.
- Cover and continue to cook for 5 to 7 minutes or until all whites have set and yolks are still runny. Top with feta and cilantro and lightly season with salt and pepper. Serve. Remove from heat and serve with crusty bread or grilled naan.
NOTES
Double the recipe for use in a regular size skillet
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It would be nice to know the size skillet you are recommending for this single serving recipe. This reads so tasty!
I used a 6 inch skillet for this recipe, but using an 8″ skillet should be just fine!
I’m so happy someone finally posted a shakashuka recipe for one!I live alone and sometimes it is just hard to convert a recipe to a single portion. And shakashuka is just the best thing.
Am going to try this tonight, My taste buds are telling me that this will be very very good. Unfortunately you can’t get everything in Spain, where we live, as you would in America, so I may have to improvise.
So cute! I love the feta too!
I just got a handy dandy new egg-poacher… so, will poach the eggs separately, spoon the Shakshuka into ramekins and top with eggs, feta and cilantro. This looks wonderful – I’ve not seen a Shakshuka recipe that calls for hominy or chickpeas, but I love the idea. A hit of additional fiber. Making this weekend for “Sunday Brek” at my house! Thank you!
Yum!
This looks and sounds great but I’m a little confused. Are you cooking the eggs separately and then placing them on top or are you cooking the eggs in a ramekin of sauce?
I think it means crack the eggs into ramekins so you can gently slide them onto the skillet without the yolks breaking, then cook in the skillet. Correct me if I’m wrong though!