A Skillet Sensation Throwback: Shakshuka

28 Jun

My life in shambles continues, so much so that I’m just a recipe-recycling fiend. No time for trying new things these days, sadly. Today we’re taking it back to a one-pan phenom of yesteryear: shakshuka. I fell in love with this Mediterranean dish many moons ago, and its made a big resurgence in my weekly rotation now that I am booked for about 27 hours a day.

Per usual, I couldn’t be bothered to take a good picture the first time I posted this,  so I’m going to supplement today’s years-old recipe with highlights from my weekend in the most wonderful place in the world: New York’s Hudson Valley. Scroll to the bottom for the awesome tomato-based recipe with perfectly-poached eggs if that’s what you came for. In case you’re wondering what this dish might look like, here’s Google Image’s top result:

Great, on to the weekend!

JetSet and KimmieKef are doing some tri-ing this year, so they’ve been lean, mean, biking machines. They found this fun ride (NOT a race) and I happily got on board. But first, I had to spend some time at the pool:


But don’t be too jealous–I was working, I swear!


Anyway, we set off the next morning ready for a 55-mile bike ride. It’s worth noting that this marks the first appearance of DonQuixoteKef, el ingenioso caballero al mismo.


The course was beautiful, well marked, and even took JetSet and I on a trip down Memory Lane– the site of the 8th Grade Field Trip!


Everything was peaches and cream until I hit something with my wheel and got a puncture flat, which I was totally prepared to fix, until I wasn’t.


Long story short, I thought I was going to have to get towed in my the SAG wagon, but then Ride Assistance saved me, and I was back on the road. The good news about this whole detour is that JetSet FINALLY got to treat this like a race, not a ride. Eventually, we all made it back to the finish line


And headed straight to NBNY. There, we ate more than our fair share of Greek food. At first, it was civilized:


…but of course things devolved quickly


In fairness to him, that saganaki juice WAS really good. Lest you think our antics went unnoticed, we were labeled accordingly on our check:


A hands-held jump in the pool and the fastest drive to Manhattan ever, and we were back, though some of us took it WAY back with an ill-fitting high school polo short not even fit for a ShopRite trip and, um, no shoes.


So there you have it, friends. Such a fun weekend with some of my favorite people.

On to the recipe:



  • 2 tbsp. olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeno,  finely chopped
  • 1 15-ounce can of chickpeas, drained and rinsed
  • 2 tsp paprika
  • 1.5 tsp ground cumin
  • 1 15-ounce can FIREROASTED crushed tomatoes, juices and all (this will make or break your sauce– spend the extra 30 cents for fireroasted!)
  • 1/2 cup crumbled feta
  • 4 large eggs
  • 2 tablespoons chopped cilantro


  1. Preheat oven to 425 degrees. On the stovetop, heat oil in an oven-safe skillet over medium-high heat and add onion, garlic and jalapenos. Saute, stirring often, until tender and fragrant, about 8 minutes.
  2. Add the chickpeas, paprika and cumin and cook for 2 more minutes. Add crushed tomatoes and their juices and bring mixture to a boil, then reduce heat to medium-low and simmer for about 15 minutes, until sauce thickens a bit.
  3. Sprinkle feta over the mixture and crack eggs one at a time on top. Transfer the skillet to the preheated oven and bake until whites are just set but yolks are still runny, about 7 minutes. Top with herbs and serve.

3 Responses to “A Skillet Sensation Throwback: Shakshuka”

  1. mary @ minutes per mile June 28, 2016 at 9:54 am #

    i made something similar to this years ago and forgot how delicious and easy it is! you’ve inspired me to get the recipe out again!

    • cookingupkefi June 28, 2016 at 8:45 pm #

      Funnily enough, what inspired me to return to this was CookSmarts! It was on my mealplan a few weeks ago and I can’t stop making it.

      • mary @ minutes per mile June 29, 2016 at 6:13 am #

        ah, cook smarts! i’ve taken a few weeks off since we are hosting so many people but can’t wait to get back into it 🙂

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