Spinach and Egg Shakshuka
Shakshuka, meaning "a mixture" in Egyptian Arabic, is a dish with Tunisian origin and is now incredibly popular in North Africa and the Middle East. The dish consists of eggs poached in a rich and spicy tomato sauce. Served with toast or crusty bread, this is a perfect dish for any meal.
Berbere, an assortment of spices, and Aleppo Pepper flakes give this dish warmth and depth of flavor while still allowing the richness of the tomatoes to come through. During the summer months you can use ripe red tomatoes instead of canned diced tomatoes. Make sure to adjust salt levels accordingly if you do use canned tomatoes.
Prep Time: 10 min.
Cooking Time: 50 min.
Servings: 6
Cooking Method: Stovetop
Category: Breakfast, Quick and Easy, Light and Healthy
Cuisine: African
Ingredients:
- 1 teaspoon olive oil
- 3 cups diced yellow onion
- 3 cups diced bell pepper
- 2 teaspoons Berbere
- 1 1/2 teaspoon Organic California Granulated Garlic
- 1/2 teaspoon Aleppo Pepper flakes
- 1 teaspoon Organic Ground Cumin
- 1 teaspoon Organic California Paprika
- 1/2 teaspoon Organic Turmeric Powder
- 1 14 ounce can diced tomatoes
- 1 28 ounce can crushed tomatoes
- 1 Tablespoon red wine vinegar
- 1 teaspoon Fine Sea Salt
- 1/2 teaspoon Cracked Black Pepper
- 4 cups loosely packed baby spinach, washed and patted dry
- 6 eggs
- 1/4 cup feta cheese
- 1/2 cup fresh parsley, roughly chopped
Instructions:
- Heat the olive oil in a large, flat bottom skillet over medium high heat.
- Add the onions and cook, stirring occasionally until they begin to soften, about 5-8 minutes.
- Add the bell peppers, reduce the heat to medium and continue to cook for another 10 minutes, or until the peppers and onions are very soft.
- Add the Berbere, Organic Granulated Garlic, Aleppo Pepper flakes, Organic Ground Cumin, Organic California Paprika and Organic Turmeric to the pot and let it cook for 1 minute.
- Add the tomatoes, red wine vinegar, sea salt and fresh cracked pepper and stir till everything is mixed together well.
- Let tomato mixture cook for about 20 minutes, stirring occasionally, until the sauce thickens.
- Add the spinach and stir until wilted.
- Reduce heat to medium low.
- Make 6 small holes in the sauce with a wooden spoon or the bottom of a 1/4 measuring cup.
- Carefully crack an egg into each hole.
- Put a lid on the skillet and cook until egg whites are set - about 4-5 minutes. Yolks will still be a little soft and runny.
- Sprinkle the top with the feta and parsley. Garnish with additional Aleppo Pepper if desired. Serve immediately.
