Shakshuka has more than a few things going for it.....It’s fun to say, easy to make, and tastes and delicious. The word shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.”
This middle eastern dish highlights poached eggs in a hearty, spiced tomato and pepper sauce. I add spinach for the extra veggie power - I love the bright green color in the red sauce, and it’s an easy way to make an already healthy meal even more nutritious. I topped the dish with feta cheese, avocado slices and fresh cilantro.
3 tablespoons extra-virgin olive oil
1 large onion, chopped
1 large red bell pepper, seeded and chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon salt, more to taste
¼ teaspoon black pepper, more to taste
1 handful of fresh spinach, chopped (optional)
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Avocado slices, for serving
Hot sauce, for serving
Heat oven to 375 degrees.
Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook slowly until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in spinach and allow to wilt
Make a well in the tomato sauce and gently crack egg into the well. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle generously with cilantro and feta cheese and serve with hot sauce and avocado slices
Please let me know how this recipe turns out for you in the comments! I love hearing from you!