I have been dying to post this recipe since last week when I made it for the first time. It was one of those that I knew I wanted to post the first time I tried it, alas, I forgot the parsley at the end and therefore my pictures were not pretty enough. Luckily I remembered today. So now you can all have a taste of this beautiful Middle-Eastern magic. I discovered shakshuka when I searched on Pinterest for "recipes with feta cheese" because #priorities. I would eat anything with feta in it. No questions asked. As I understand (thanks to the UmamiGirl blog I adapted this recipe from), shakshuka originated in North Africa and is now served in many Middle-Eastern countries, oftentimes for breakfast or brunch. It also makes a delicious and easy dinner. It's traditionally vegetarian, but I threw some sausage in mine just for fun. You can leave the meat out if you'd like! Don't forget to serve with crusty bread, as crusty bread makes everything better.
Cook time: 30 minutes
Servings: 2
Ingredients:
- 1 tbsp olive oil
- 1 can diced tomatoes (I like it with no salt added)
- 1/2 white onion, diced
- 1/2 red bell pepper, diced
- 3 C fresh spinach
- 2-4 eggs (depending on how hungry you are)
- 1/4-1/2 lb italian sausage, depending on how much meat you want (I used 1/3 lb hot italian chicken sausage)
- 1/4 C crumbled feta cheese
- 4 tsp miced garlic
- 3/4 tsp paprika
- 1/2 tsp cumin
- 1/8 tsp red pepper flakes *optional if you don't want it spicy
- 1/2 tsp salt
- black pepper to taste
- parsley (so it's pretty)
- toasted crusty bread, I like the take and bake baguettes from my grocery store bakery
Directions:
- Heat your olive oil in a large skillet that has a lid over medium heat
- Saute your onion, bell pepper and sausage until sausage is browned and crumbled and your veggies are tender (about 7 minutes), add spinach for the last two minutes so it can wilt.
- Add cumin, paprika, salt, garlic, red pepper and black pepper (to taste) and stir
- Pour in tomatoes (undrained) and let simmer for about 15 minutes so the mixture can thicken
- Stir in feta
- Create 4 small wells in your tomato sauce and crack an egg in each one
- Reduce heat to medium-low and cover the pan
- Cook for 10-15 minutes until eggs are set *I put my bread in the oven while the eggs are setting*
- Sprinkle with parsley and serve!!
Here's the final product!
And here's a picture before the eggs have been cooked:
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