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Shakshuka (Eggs Poached in Spicy Tomato Sauce)

Shakshuka (Eggs Poached in Spicy Tomato Sauce)


1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (used jalapeño pepper and red peppers)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
*1 teaspoon cayenne pepper
1 28-ounce can whole peeled tomatoes, undrained
*2 cups spinach, chopped
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
*aleppo pepper, garnish (optional)

IMG_0622 IMG_0620 IMG_2099Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, paprika, and cayenne pepper and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Add spinach, cook until wilted. Season sauce with salt.

IMG_0650 IMG_0641 IMG_0653Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and aleppo pepper.

IMG_0688 IMG_0678 IMG_0704*I made my husband fall in love with me again with this dish..lol! I added cayenne to add more kick to it. I also used the organic egss and spinach from my CSA from Hancock Shaker this week. Instead of pita bread I bought a freshly baked French bread to dip and soak all the goodness. I made this only half the portion, my parents are not a fan of spicy food. But I had to make because who don’t love dipping bread in a spicy sauce with feta. I cooked it on a skillet then transferred it in a oven casserole dish and baked it for 5 minutes or until the egg whites are not runny. enJOY!!!

Source: Smitten Kitchen