Shakshuka-Eggs in Hell


I think I just fell in love with food photojournalism.
Before this afternoon, I never really processed the art. I obviously knew it existed, but I just never considered doing it myself.  Perhaps it’s the limits of my DSLR (I need an upgrade desperately) that make me hesitant to take it out into the world into new situations.  Or maybe it’s this medical condition I’ve diagnosed myself with that I like to call, “the homebody-sickness”.  Who knows. I just know that today I had an epiphany. Photos that tell a story around food, explain a process of cooking, share the life of the people that are sitting down to eat,  and freezing those vibrant moments around the table, feels so much richer to me  than images that just show the food.  Of course those are beautiful too, but currently I’m fascinated by the behind-the-scenes story. So I think I want to tell these types of food stories more often than I’m telling them now.
I’m making a mental note today, and we’ll see how far my food photography makes it towards that goal within the next year… 
Also, today I made “Eggs in Hell” also called Shakshuka. And it was AMAZING! So amazing, it deserves a solid place on the staple menu. And I wanted to share it with you all.





Oil for the pan
3 tablespoons of red onion, finely chopped
1/4 teaspoon of crushed red pepper flakes
2 cloves of garlic, minced
1 tablespoon of jalapeno, finely chopped
1 can of tomato sauce
salt to taste
1 teaspoon of lemon zest
1 tablespoon of red wine (any kind you have on hand)
2 tablespoon of olive oil
2 tsp of dried basil (Or 1 tablespoon of fresh basil leaves, cut into ribbons)
2-4 eggs

Feta cheese for sprinkling (optional)

In a cast iron skillet, heat the oil, and add the onions and red pepper flakes. Cook for 2 minutes, and then add the garlic and chopped jalapenos. Cook for another 3-4 minutes and then add the can of tomato sauce.  

Stir the sauce, and add the salt, lemon zest, red wine, olive oil, and dried basil.  Cook for another 5-6 minutes, preferably covered. 

Break the eggs into the tomato sauce, and poach them to your desired doneness. 
Toasted Kale

Preheat the oven to 450 degrees and line a sheet pan. Shred 3 cups of kale with your hands, toss the shredded pieces in a tablespoon of olive oil, and spread them out on the baking sheet.  Bake them until they are EXTRA crispy.


Top the Eggs in Hell with toasted kale chips, feta cheese, and serve on toast.  


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