GGD introduced me to Shakshouka earlier this year when she hosted a small brunch. I’ve since made it twice for myself, including this morning. I woke up craving it, and I luckily had all the ingredients I needed so a trip to the store in my PJ’s was not necessary. I even made a big batch so that Lactard could enjoy it with me – besides, this is dish to be shared.
- 1 TB olive oil
- 2 garlic cloves, minced
- 1/2 white onion, chopped
- 1/2 red pepper, chopped
- 1/2 tsp red pepper flakes
- 1/2 cup cherry or plum tomatoes, chopped
- 1 cup pureed or crushed tomatoes
- 1 cup fresh spinach, chopped
- 1/2 tsp cumin
- 1/4 tsp paprika
- salt and pepper, to taste
- 1 jalapeño, chopped (or less, based on how spicy you want it)
- 3-6 eggs, depending on how many people you’re serving
- crumbled feta, tahini and black olives for garnish
Heat olive oil in a large skillet over medium heat. Add onions, garlic, pepper and red pepper flakes and sauté until the vegetables soften. You can also include zucchini, mushrooms or eggplants to make the dish more hearty. Add the chopped tomatoes and spices and continue to sauté for a couple of minutes.
Pour in the crushed tomatoes and stir to combine, cooking over medium heat for about five minutes or until the sauce thickens. You can add the jalapeño at any time, depending on how spicy you want it. Stir in the chopped spinach and continue to cook for a couple of minutes.
Lower the heat to medium-low and crack the eggs on top of the tomato mixture. Cover the pan and watch to make sure the eggs don’t over cook. If you like your yolks runny, take it off the heat after about 5-7 minutes. If you like them more cooked, take it off the heat after about 10 minutes.
Serve with crumbled feta, black olives, tahini and crusty bread. This is traditionally a breakfast dish, but also makes for a great dinner. Either way, it’s savory and saucy and I love it.