Taste Tested: Shakshuka

Even more fun to eat than it is to say, Shakshuka isA�a traditional Tunisian dish of eggs poached in a sauce of tomatoes, chili peppers, and onions.


“I’ve been borderline addicted to middle eastern food ever since my paprika-obsessed father introduced to be YotamA�Ottolenghi’s BBC series ‘Mediterranean Feast’. A�One of my favorite dishes from the show — and his books — is shakshuka. A�It’s so easy, super flavourful, and provides a nice savoury alternative for my favorite meal: brunch. A�It’s also wickedly adaptable to an Ontario diet! A�In winter months, I use Ontario hothouse tomatoes… but come summer months, this fiery little dish is wonderful with garden fresh heirlooms. Either way, serve it alongside some good fresh bread. A�This is soul fuel at its finest. A�I dare you to not love it!”


Recipe: Shakshuka

Adapted from Jerusalem by Yotam Ottolenghi


  • 2 tablespoons Ontario Cold Pressed Canola
  • 1 medium Ontario onion, diced
  • 3 cloves Ontario garlic, thinly sliced
  • 1/2 � 1 Ontario chile pepper,minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon caraway seeds, crushed
  • 1 teaspoon cumin seeds, crushed
  • 1/2 teaspoon turmeric
  • 2 pounds (1kg) ripe Ontario hothouse tomatoes, cored and diced
  • 2 tablespoons tomato paste
  • 2 teaspoons Ontario honey
  • 1 teaspoon Ontario apple cider vinegar
  • 1 cup Ontario sheeps milk feta cheese, cut into bite-sized cubes
  • 6 Ontario eggs
  • Optional: garnish with fresh parsley to keep things traditional, or do as we do in my house… lots of fresh cilantro!


  1. In a wide skillet or cast iron pan, heat the oil over medium high heat.
  2. Add the onions and the garlic and cook for 5 minutes, until soft and wilted. Add the chile pepper, the salt, pepper, and spices. Cook for a minute, stirring constantly.
  3. Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 15 minutes, or until the sauce has thickened somewhat.
  4. Turn off the heat and press the cubes of feta into the tomato sauce.
  5. With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to break the yolks.
  6. Turn the heat back on so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time. Cover, and cook 2 to 3 minutes, until the eggs are cooked to your liking — I like mine runny!

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�A�Come discover what�s on our table � literally!

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