Dana Spandet's Shakshuka

Recipes

Shakshuka

By Dana Spandet

If you go out for brunch with any regularity, chances are you’ve seen the brunch dish shakshuka on a menu. It’s a savory North African creation, and the title is an Arabic word that translates to “a mixture” in English. If you’re looking for a dish with flavor, you’ve come to the right place. Dana Spandet goes as far as calling it a “showstopper.” She’s not wrong. You’ve got this intricately seasoned tomato sauce, the eggs cooked to your liking – plus the add-ons, which include cheese, fresh herbs, avocado, micro-greens and the flatbread – absolutely essential.

How it came knocking on Spandet’s door is through need. Her clan wanted a brunch dish that fit everyone’s dietary restrictions. “My sister-in-law is a vegetarian – she’s got a lot of dietary stuff, and this was a very safe thing for her that she’s familiar with,” Spandet says. It also travels well. “Just roll into someone’s house with a cast iron and crack a few eggs, and [you] pull out something so amazing and beautiful, and I love the communal [aspect]. Everyone’s kind of dipping out of the cast iron and smearing their bread.”

Ingredients

4-6 servings

2 tablespoons oil of choice (olive, avocado or sunflower)

1 cup chopped yellow onion, diced small

1 red bell pepper, seeded and diced small

1/4 teaspoon sea salt

Freshly ground black pepper

3 medium garlic cloves OR 2 teaspoons crushed garlic

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

Optional pinch of cayenne pepper

1 28-ounce can crushed tomatoes

2 tablespoons harissa paste (comes in hot or mild, you do you)

3-5 eggs

1/3 cup crumbled feta or goat cheese

1/4 cup fresh cilantro or parsley leaves

1 avocado

Microgreens for garnish (optional)

Toasted bread or naan for serving

Instructions

Heat the oil in a large, enamel-coated cast-iron skillet (10-12 inches) or a stainless-steel pan over medium heat. Add the onion, red pepper, salt and several grinds of freshly ground pepper, and cook until the onion is soft and translucent about six to eight minutes. Reduce the heat to medium-low and add the garlic, paprika, cumin and (if using) cayenne. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce has thickened. Make three to five wells in the sauce with the back of a large spoon, and carefully crack the eggs into the holes. Cover and cook until the eggs are set, about five to eight minutes. The timing will depend on how runny you like your egg yolks. Season with salt and pepper to taste, and dress with your cheese of choice, parsley, cilantro, avocado and (if using) microgreens.

Bio

Dana Spandet is the owner and founder of Flour Girl & Flame. She has over 20 years of experience in the hospitality industry, honing her craft and focusing heavily on local sourcing, sustainability, and supporting diverse, small businesses along the way. Spandet is an activist for the LGBTQ+ community and is a board member for Out Families. When not in the kitchen, she’s tending to her urban rooftop apiary or exploring Milwaukee with her wife and two children.

Dana Spandet

Flour Girl & Flame

Dana Spandet

Flour Girl & Flame

About Flour Girl & Flame

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