Shakshuka (Poached Eggs in Tomato Sauce)
Shakshuka is our Recipe of the Month for May 2016! Shakshuka is a delicious egg dish popular in North Africa, but similar foods can be found in many regions. It’s made in a skillet and uses plenty of tomatoes. You can use canned tomatoes, but we recommend our fresh, local, homegrown tomatoes.
- 2 tbsp olive oil
- 1 medium onion, peeled and diced
- 3 cloves garlic, peeled and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 hot pepper, stemmed, sliced in half, deseeded and diced, or chile flakes to taste
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp caraway seeds, crushed
- 3/4 tsp ground cumin
- 1/2 tsp turmeric
- 2 lbs ripe tomatoes, cored and diced (or 28 ounces of diced or crushed tomatoes from a can)
- 2 tbsp tomato paste
- 2 tsp honey
- 1 tsp cider vinegar
- 1 cup spinach or kale, coarsely chopped
- 1 cup feta cheese
- 4-6 eggs
Thanks to David Lebovitz for the photo and recipe idea.
In a wide skillet, heat olive oil over medium-high heat. Add onions, red bell pepper, and garlic and cook for 5 minutes. Add hot pepper, salt, pepper, and spices. Cook for another minute, stirring constantly.
Add tomatoes, tomato paste, honey, and vinegar. Reduce heat to medium and cook for 15 minutes, until sauce has thickened a little. Stir in spinach or kale.
Turn off the heat and stir feta into the tomato sauce. With the back of a spoon, make an indentation for each egg, and then crack the egg into it. Turn heat back up to a simmer and cook for 10 minutes. Cover and cook for 3-5 minutes until eggs are cooked to your preference.
Serve with bread and hot sauce. You can eat Shakshuka for breakfast or dinner, and this recipe makes 3-4 servings so it can work for your next family dinner!