Serves 6
55 min
Shakshuka
Recipe GLPR00e4b48dc15a55
A vibrant Middle Eastern egg and tomato dish where eggs are gently poached in a spiced, aromatic tomato sauce enriched with feta cheese and greens. This comforting one-pan meal is perfect for breakfast, lunch, or a light dinner.
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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 hot 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, or 3/4 teaspoon ground cumin
1/2 teaspoon turmeric
2 pounds fresh 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 spinach, kale, watercress, or Swiss chard, coarsely chopped
4 ounces feta cheese, cut into bite-sized cubes
6 large eggs
Directions
Heat the olive oil in a large, wide skillet over medium-high heat. Once hot, add the diced onion and sliced garlic. Sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the minced chile pepper, salt, black pepper, paprika, caraway seeds, cumin, and turmeric to the skillet. Stir constantly for about 1 minute to release the aromatic oils from the spices.
Pour in the fresh or canned tomatoes, then add the tomato paste, honey, and vinegar. Stir to combine, then reduce the heat to medium. Simmer for 12 to 15 minutes, stirring occasionally, until the sauce has thickened somewhat but remains loose enough to slosh around when you shake the pan.
Stir the chopped greens into the tomato sauce and cook for 1 minute until just wilted.
Using the back of a spoon, press the feta cheese cubes gently into the sauce. Make 6 shallow indentations in the sauce, spacing them evenly.
Crack one egg into each indentation. Gently drag a spatula through each egg white a few times to mingle it slightly with the tomato sauce, taking care not to break the yolk.
Return the heat to a gentle simmer. Cook uncovered for about 10 minutes, occasionally spooning some of the warm tomato sauce over the egg whites to help them cook. Then cover the skillet and continue cooking for 3 to 8 minutes more, depending on how you prefer your egg yolks (less time for runny yolks, more time for firmer yolks). The eggs are properly cooked when the whites reach 160F internal temperature.
Serve the shakshuka hot, directly from the skillet or divided into individual bowls. Accompany with crusty bread for scooping up the rich tomato sauce and breaking the yolks into it.
