Passover Shakshuka


  • 1/4 cup olive oil
  • 2 large red onions
  • 2 large orange peppers, chopped
  • 1 pickled jalepeno pepper
  • 4 cloves garlic
  • 1 chipotle pepper packed in adobo
  • 1 tablespoon sambal
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground ginger
  • 1 can san marzano tomatoes
  • 2 tablespoons dried tarragon
  • 1/2 cup honey
  • 4 cups fresh spinach
  • 2 cup feta cheese
  • 6 Eggs
  • 2 bunches scallions


Add 1/4 cup olive oil to a large saucepan set over medium heat.
Roughly chop onions and add to the saucepan. Cook over medium heat for 10 minutes, or until translucent,
Roughly chop orange pepper & jalepeno pepper, and add to the saucepan. Cook until softened, about 5 more minutes.
Chop and add garlic.
Chop and add chipotle.
Add sambal.
Add cumin, paprika & ginger, and cook 1-2 minutes until fragrant.
Squeeze tomatoes into the pot.
Add the tarragon and honey. Cook for 20 minutes, lowering the heat to a low simmer as sauce begins to bubble.
Roughly chop spinach and add to the pot.
Lower heat to a simmer and readjust seasoning to taste.
Chop scallions and set aside.
Evenly distribute feta in the bottoms of 6 individual casserole dishes. Pour about 1/2 cup of sauce on top.
Place 1 egg on each casserole dish and place under the broiler for 5 minutes.
Top with more feta and chopped scallions.

Credit: Jodi Taffel