Sometimes you just surf around on the hunt for inspiring recipes and then you see something and you just know you have to try it. We have not been to any country where Shakshuka is served so our recipes is based on recipes we found surfing and trying it ourselves. If you are not familiar with this dish all you have to know is: It is poached eggs in a creamy and rich tomato and spinach based sauce that is best served with bread. And most important: It is simple to make…
Shakshuka is found in Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines traditionally served in a cast iron pan or tagine with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews.While researching for recipes we saw that Shakshoka is often eaten for breakfast with bread because of the poached eggs. We however had it for dinner. I must also mention that they are also very healthy with the eggs and tons of spinach in them! Sure won’t mind having them for breakfast, well actually we can have them for three meals a day! So lets start with all the ingredients you need. In a well equipped kitchen you should find most of the ingredients listed below and it shouldn’t be too difficult to find the others in a supermarket nearby:
- olive oil
- 1 chopped onion
- 3 hot chillies
- 5 sliced cloves of garlic
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- tomato paste
- 125 grams of fresh spinach (frozen spinach will work as well)
- 1 can whole peeled tomatoes
- 150 gr crumbled feta
- 4 eggs
- chopped fresh flat-leaf parsley
- Fresh bread
The list of ingredients sounds like a lot but it mainly consists of spices and herbs and preparing everything shouldn’t be too much of a hassle.
After getting all your ingredients ready just follow the steps below:
- Heat the olive oil in a large pan. Add the onions and chillies and cook. You should stir the mixture once in a while until everything is soft and the onions become translucent.
- Add the garlic and spices (cumin, paprika, turmeric, salt and pepper). Cook it until fragrant and stir once in a while so that the spices won’t burn.
- Stir in the tomato paste and honey.
- Add the spinach and the tomatoes along with half a cup of water. Combine everything and let it simmer on low to medium heat for about 20 minutes.
- Add about 100 gram of the feta crumbles into the mixture and stir well until the cheese starts to melt. The sauce should be a lot thicker now.
- Create four small holes in the mixture and crack your eggs inside.
- Cover the eggs with some of the sauce and reduce the heat to low. Let it simmer for another 10 minutes. If your eggs are not cooked by then you can cover the pan for another 5 minutes. Try to keep the egg yolk runny but make sure that the egg white is cooked.
- Sprinkle the parsley and the remaining feta on top of your pan and serve it with fresh bread.