Its been a while since our last recipe. Don’t worry we have not abandoned the blog! There was just too much happening in December (with moving and vacation) that it was almost impossible to update it. We will gradually get back to the usual 3 times (or twice) a week posting of new recipes! Today we will bring you a quick fusion shakshuka recipe. If you love spinach, tomatoes and poached eggs then this is the dish for you!
It is a really simple recipe that the Husband came up with on the spot but the result was amazing. Instead of the traditional shakshuka recipe which requires a little more patients and care this recipe is a deconstructed version where the poached egg is not made in the tomato spinach mixture. It is instead made separately and then added to the dish before serving. So you will run the risk of over or under cooking the egg!
The sauce or rather “soup” in this case is runnier but still thick. Runny because of the additional water added and thick still because of the feta. The taste is still rather similar to the traditional shakshuka dish. The only difference is perhaps the consistency, which is great for dipping bread, and the slightly smoky flavor from the smoked paprika.
We had this with tortillas but I image it to go really well with bread as well. This is not exactly a “light” dish because of the feta. So this plate of spinach and 2 eggs eaten with 1 medium sized tortilla is enough to fill you out!
1 tbs oil
3 cloves of garlic, roughly chopped
1 medium size fresh tomato, chopped
1 can canned chopped tomato
1/2 can water
1 tsp oregano
1 tsp cumin
1/2 tsp smoked paprika
90g feta, crumbled
3 Poached eggs ( or as many eggs as you would like to have)
In a wok or a deep pan on medium high heat add oil and garlic. Stir fry for about 1-2mins.
Add the chopped tomato, both fresh and canned ( we used both because we happen to have one tomato sitting around. You could leave that one tomato out if you want too!), and the the water (using the can as a measuring cup). Stir well. Then add the oregano, cumin, smoked paprika and season with salt and pepper. Stir well. Reduce heat to medium and let the mixture simmer for about 10-15mins till it is slightly reduced.
Add the crumble feta, which will thicken the mixture and simmer for another 5 mins. Till cheese has almost melted. Reduce heat to medium low if the mixture is boiling.
Add the spinach in batches, adding more spinach as the batch before slighly wilts. The main reason to add them in batches is simply because 200g of raw spinach may not fit in the wok at the same time.
Ladle the fusion shakshuka and top it off with poached eggs. Serve with bread of tortillas.