Shannon's Shakshuka
photo by Dienia B.
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 1⁄4 cup olive oil
- 1 sweet onion, peeled and diced
- 3 garlic cloves, peeled and thinly sliced
- 1⁄2 teaspoon chili paste
- 1 teaspoon sea salt
- 1 teaspoon black pepper, freshly ground
- 2 teaspoons paprika, sweet
- 1 teaspoon caraway seed, crushed
- 1 teaspoon ground cinnamon
- 3⁄4 teaspoon ground cumin
- 1⁄2 teaspoon turmeric
- 14 ounces diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons honey
- 1 teaspoon balsamic vinegar
- 1 cup kale, coarsely chopped (swiss chard or spinach are nice too)
- 4 ounces feta cheese, cut in generous, bite-sized cubes
- 4 -6 eggs
directions
- In a large cast iron or heavy bottomed steel skillet, heat the olive oil over medium high heat.
- Add the onions and the garlic and cook for 5 minutes, until soft and translucent.
- Add the chili paste, salt, pepper, and spices.
- Cook for a minute, stirring constantly, to release their fragrance.
- Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 12 to 15 minutes, or until the sauce has reduced some.
- Stir in the chopped greens.
- Meanwhile, preheat the oven to 375ºF (180ºC.).
- Divide the sauce into 6 baking dishes and press the feta cubes into the sauce.
- Set the baking dishes on a baking sheet, make an indentation in each, and crack and egg into the center. Or,.
- Leave the sauce in the skillet, press the feta cubes in and make six indents evenly around the skillet.
- Crack the eggs into the indents.
- Bake until the eggs are cooked to your liking, anywhere from 10 to 15 minutes – begin checking them sooner to get them just right.
- If the yolks begin to get a little firm on top before the whites are cooked, drape a sheet of foil over or an oven proof lid, but avoid having it touch the yolks.
- Serve with lots of crusty bread for scraping up the sauce.
- For a gluten-free friendly option serve over hot oatmeal or brown rice.
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Reviews
-
This reminds me of growing up, and having something warm and out of the ordinary. I left the sauce in the skillet, and cracked the eggs over the sauce. I really do love the addition of the kale; I never had it before in my Shakshuka, but it added something nice to it. And it made for a filling breakfast, allowing me to get through the morning, without having to snack on anything.