Serves 6
60 min
Shakshuka
Recipe GLPR940e2ceb77fa98
A vibrant Middle Eastern dish of poached eggs nestled in a spiced tomato sauce enriched with feta cheese and leafy greens. Serve warm with crusty bread for dipping.
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Ingredients
2 tablespoons olive oil
1 medium onion, peeled and diced
3 cloves garlic, peeled and thinly sliced
1/2 to 1 fresh chile pepper, stemmed, deseeded, and finely minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked or sweet paprika
1 teaspoon caraway seeds, crushed
1 teaspoon cumin seeds, crushed
1/2 teaspoon turmeric
2 pounds ripe tomatoes, cored and diced (or two 14-ounce cans of diced tomatoes)
2 tablespoons tomato paste
2 teaspoons honey
1 teaspoon red wine or cider vinegar
1 cup loosely packed fresh greens (such as radish greens, watercress, kale, Swiss chard, or spinach), coarsely chopped
4 ounces feta cheese, cut into generous bite-sized cubes
6 eggs
Directions
Heat the olive oil in a wide skillet over medium-high heat. Add the diced onion and sliced garlic, and cook for about 5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced chile pepper, salt, black pepper, paprika, crushed caraway seeds, crushed cumin seeds, and turmeric. Cook for about 1 minute, stirring constantly, until the spices become fragrant.
Add the diced fresh tomatoes (or canned tomatoes with their juices), tomato paste, honey, and vinegar. Reduce the heat to medium and simmer for 12 to 15 minutes, stirring occasionally, until the sauce has thickened but still has a loose consistency that sloshes when you shake the pan.
Stir the chopped greens into the tomato sauce and cook for 1 minute until they begin to wilt.
Press the feta cheese cubes into the sauce, distributing them evenly. Using the back of a spoon, gently make 6 shallow indentations in the sauce.
Crack one egg into each indentation. Gently drag a spatula through the egg whites so they partially mingle with the tomato sauce, being careful not to disturb the yolks.
Keep the heat at medium to maintain a gentle simmer. Cook uncovered for about 10 minutes, occasionally spooning some of the hot tomato sauce over the egg whites.
Cover the skillet and continue cooking for 3 to 4 minutes, checking periodically, until the egg whites are set and the yolks reach a safe internal temperature of 160°F. Total cooking time for eggs will be approximately 13 to 14 minutes. Adjust timing based on your preferred yolk consistency, but ensure the yolk reaches 160°F for food safety.
Remove from heat and serve immediately while hot, with crusty bread alongside for dipping into the sauce. Optionally garnish with fresh chopped cilantro if desired.
