Shakshuka
- Details
Shakshuka is a Middle Eastern dish that is quick and easy to make, and can be served for any meal. Our favorite occasion is always brunch with friends, though, because it’s such a crowd pleaser. This versatile recipe is traditionally seasoned with cumin and paprika, but you can use just about any spice blend that suits your fancy. For this one I used our El Greco Seasoning, with Mediterranean herbs and a hint of sumac. To top it off, I added chopped spinach and feta cheese to the sauce.
Shakshuka
Ingredients
- 3 tablespoons olive oil
- 1 small purple onion, chopped
- 2 cloves minced garlic
- 1 28 oz can diced tomatoes
- 1 tablespoon El Greco
- 1 teaspoon alderwood smoked salt, divided
- Freshly ground Tellicherry black pepper, to taste
- 2 cups coarsely chopped baby spinach
- ½ cup crumbled feta cheese
- 6 large eggs
- 1 tablespoon fresh chopped parsley
- 1 teaspoon Aleppo pepper
Instructions
- Preheat the oven to 375 degrees.
- In a large cast iron skillet over medium heat, sauté the onion in olive oil until soft and translucent, about 5 minutes. Add the minced garlic and sauté until fragrant, about 2 minutes more.
- Add the diced tomatoes, El Greco,½ teaspoon alderwood smoked salt and black pepper. Simmer over medium-low heat for 10-15 minutes until slightly thickened. Add the chopped spinach and stir until it is just wilted, then remove the pan from heat.
- Sprinkle half the feta over the sauce and then make six little wells in the sauce with the back of a spoon. Crack one egg into each well and sprinkle the remining feta on top.
- Put the pan in the oven and bake until the eggs are just set, 7-10 minutes.
- Remove the pan and garnish with parsley and Aleppo.
- Serve immediately with pita or crusty bread.
Notes
Adapted from New York Times by Melissa Clark
2 Comments
Leave a Comment
Chorizo Bomb Stuffed Acorn Squash
Acorn squash is one of my favorites because they can be personal sized and filled with whatever you’re craving. This recipe is simple and Chorizo Bomb does all of the work. As the name implies, …
Hibiscus Margarita
Celebrate Cinco de Mayo like never before with this delicious cocktail. The hibiscus infuses a deep rich red color to this libation… Add a slice of lime and Sel de Mer to the rim of …
Qalat Daqqa Chocolate “Kielbasa”
This recipe was inspired by the chocolate kielbasa in Kachka, a cookbook from the Portland, Oregon restaurant of the same name. We first tried it at a Tom Douglas Cookbook Socials and were instantly taken …
Rooster Spice Asparagus
Songkran (สงกรานต์) is the traditional Thai New Year water festival which starts on April 13 every year. Traditionally, the throwing of water is said to be a symbol of luck to bring good rain for …
Havanese Pork Loin (with White Rice)
Cuba is a vibrant, bold and colorful country that is full of life. Fascinated by its people and their endlessly delicious home-cooked cuisine, friends Dan Goldberg and Andrea Kuhn have been visiting this hypnotic country for …
i make my shakshuka with lots of red, orange, and yellow bell peppers, also. the spices i use are: smoked paprika, cumin, harissa, and caraway seed. it is very delicious in just about any incarnation.
Sounds delicious!