Shakshuka is a North African dish with poached eggs in a bed of spicy tomato sauce, often topped with feta cheese and served with pita or crusty bread. Cook along with Molly Yeh as she demonstrates how to turn it into pizza, step by step!
RECIPE COURTESY OF MOLLY YEH
Total: 50 min
Active: 25 min
Yield: 2 to 4 servings
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon harissa powder, optional — but you really should
1/2 teaspoon ground cumin
Small pinch sugar
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
One 14.5-ounce can diced tomatoes
1 pound pizza dough
All-purpose flour, for dusting
4 large eggs
4 ounces feta, crumbled
Extra-virgin olive oil, for drizzling
Handful chopped fresh parsley
Put a pizza stone or upside-down sheet pan in the oven and preheat the oven to 475 degrees F.
Heat the olive oil in a saute pan over medium heat and add the onion. Cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add the garlic, harissa powder if using, cumin, sugar, a good pinch of salt and a few turns of black pepper, and cook for 1 minute. Add the tomato paste and diced tomatoes and simmer, stirring occasionally, for 15 minutes.
Flatten your pizza dough out either on a floured pizza peel or, if you’re clumsy with a pizza peel like me, on a piece of parchment paper. Top the pizza with the tomato sauce, leaving a border around the edges. Create four wells on top of the pizza, then crack the eggs into them. Sprinkle with the feta, then carefully slide the pizza on the parchment onto your pizza stone or inverted sheet pan. Bake until the egg whites have set but the yolks are runny and the crust is lightly browned, 7 to 10 minutes.
Drizzle with extra-virgin olive oil, then sprinkle with parsley and enjoy!