Shakshuka is a delicious, single-skillet dish of eggs poached in a spicy, homemade tomato sauce, traditionally made in the Middle East and North Africa. It has been on my list of recipes to try for far too long, and now that I’ve finally gotten to it, I just can’t get enough. Add or substitute a can of chickpeas or a diced red or green bell pepper, and simmer along with the tomato sauce. This dish is quick and easy and will warm you right up if you happen to be in the middle of a March blizzard…
By Holly Rodricks, inspired by countless recipes
Makes 4-6 servings.
- 1/4 cup Olive Oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic, coarsely chopped
- 1 bag Spinach, sliced into ribbons
- 1 tsp. Paprika
- 1 tsp. Ground Cumin
- 1 tsp. Chili Powder
- Pinch of Cayenne to taste
- 1 28-oz. can Whole Tomatoes, crushed by hand
- 6-8 large Eggs
- 1 cup Plain or Garlic-Chive Chèvre (Goat Cheese)
- Salt and Pepper to taste
- Fresh Parsley for garnish if available, chopped coarsely
- Pita or fresh, crusty Bread (Optional)
- Preheat oven to 425º.
- Heat Oil in large, ovenproof skillet over medium-high heat.
- Add Onion and sauté until translucent.
- Add Garlic and sauté until aromatic, 1-2 minutes.
- Add spices and sauté for 2 more minutes.
- Pour crushed Tomatoes over Onion mixture and reduce heat to medium-low.
- Simmer, stirring occasionally until sauce thickens, about 15 minutes.
- Stir in Spinach and season with Salt and Pepper to taste.
- Crumble Goat Cheese evenly over surface of sauce.
- Crack Eggs one at a time over sauce, spacing evenly.
- Transfer skillet to oven and bake for 5-8 minutes, until whites of Eggs are set but yolks are still runny.
- Scoop into bowls, garnish with Parsley, and serve with Pita or fresh, crusty Bread for dipping!