Shakshuka Recipe

Eggs Poached in Flavorful Vegetable-Filled Tomato Sauce
Submitted By: Taz


6 Large Eggs
1 (28oz) Can Diced Tomatoes and their liquid
1 Medium Onion - diced 
1 Large Bell Pepper (color of choice) - diced
3 Cloves Fresh Garlic - minced
2 Cups (packed) Baby Spinach - small chopped
1 ½ Cups Crumbled Feta Cheese
3 Tbs Olive Oil
1 tsp Ground Coriander
1 tsp Smoked Paprika
¾ tsp Ground Cumin
¼ tsp Red Pepper Flakes - optional
Kosher Salt to taste
Fresh Ground Black Pepper to taste
¼ Cup Fresh Parsley - chopped
¼ Cup Fresh Mint Leaves - chopped
A drizzle of favorite hot sauce

  1. Heat oil in a large skillet over medium heat until shimmering - Add the onion and bell pepper and sauté until very soft and onions are golden (apx 10-12 minutes)
  2. Add garlic and continue to sauté for 1-2 minutes - Add the ground coriander, paprika, ground cumin, and red pepper flakes (if using) and thoroughly combine - Continue to sauté for 1 minute
  3. Add the tomatoes and their juices to the mixture and season with salt (apx 1 tsp) and pepper (apx ¼ tsp) to taste - Bring to a simmer and allow to cook until reduced by about ¼ and thickened (apx 10-12 minutes)
  4. Add the chopped spinach and continue to cook until wilted and soft (apx 7 minutes)
  5. Add feta cheese and thoroughly combine - Reduce heat to low
  6. Make six indented 'wells' spaced around the skillet in the tomato mixture and gently crack an egg into each one - Season each egg with a little salt and pepper to taste
  7. Cover and allow to simmer until the egg whites have set (apx 8-12 minutes)
  8. Remove from heat and garnish as desired - Serve hot along with pita or challah bread
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