Shakshuka (eggs poached in tomatoes)
You probably already have all the ingredients to make this classic Middle Easter egg dish. Give it a try!
Servings: 4
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion chopped
- 3 or more garlic cloves, minced
- 1 red bell pepper chopped
- 1 tsp sweet paprika
- 1 tsp garlic powder
- pinch cayenne pepper optional for some spice
- salt and freshly ground pepper
- 1 cup tightly packed spinach about 2 large handfuls
- 1 small can 13.5 oz of diced tomatoes with their juices
- 4 large eggs
- ½ cup crumbled goat or feta cheese optional
- ¼ finely chopped parsley for garnish
Instructions
- Heat olive oil in a medium skillet. Sauté the onion over medium heat until translucent (about 3 minutes). Add the garlic, bell pepper and spices. Cook until soft (about 5 more minutes). Add the canned tomatoes and their juices to the pan and stir in the spinach. Season with salt and pepper. Bring the sauce to a simmer.
- Using a spoon, make small wells (essentially clear a space of the veggies and sauce) and crack an egg into each well. Cover the pan tightly and reduce heat slightly. Cook for 6-10 minutes, until eggs are done to your liking. Top with cheese and parsley (if using). Serve immediately.
Notes
The canned tomato variety you choose will have a big impact on the ultimately flavor of this dish. I like to use tomatoes with chili for some heat or fire roasted tomatoes for smokiness. Choose what you like.
The trick to mastering this dish is choosing the correct size skillet since you will be poaching the eggs in the tomato base you create. Use a medium sized skillet pan for four eggs, but size up or down if you add or take away eggs.
The trick to mastering this dish is choosing the correct size skillet since you will be poaching the eggs in the tomato base you create. Use a medium sized skillet pan for four eggs, but size up or down if you add or take away eggs.