Shakshuka

Category:

Description

Shakshuka
From David Leibovitz

Ingredients:

  • 2 tbsp. olive oil
  • 1 medium onion, peeled and diced
  • 3 cloves of garlic, peeled and thinly sliced or grated
  • 1 chili pepper, stemmed, seeded and finely diced OR dried chili flakes to taste
  • 1 ½ tsp. kosher salt
  • 1 tsp. finely ground pepper
  • 1 tsp. paprika
  • 1 tsp. caraway seeds, crushed
  • ¾  tsp. ground cumin
  • ½ tsp. turmeric
  • 28 oz. can diced tomatoes
  • 2 tbsp. tomato paste
  • 2 tsp. honey
  • 1 tsp. red wine or cider vinegar
  • 1 cup washed, dried and coarsely chopped greens (spinach, swiss chard, etc.)
  • 4 oz. feta cheese, crumbled or cubed
  • 4-6 eggs

Directions:

  • In a large skillet, heat olive oil over medium heat.
  • Add onions and garlic and cook until soft and translucent.
  • Add chile pepper, salt, pepper and spices and cook until spices are fragrant.
  • Add tomatoes, tomato paste, honey and vinegar.
  • Reduce heat and cook for about 15 minutes until the sauce is slightly thickened.
  • Stir in greens.
  • Turn off heat and press cubes of feta into the tomato mixture.
  • With a large serving spoon, make indentation for each egg.
  • Place an egg in each indentation, and turn on the heat to a simmer and conver or place the pan in a 375 degree oven for 3-5 minutes or until whites are set and and yolks are still liquid.
  • Serve with challah bread or baguette.

Ingredients

  • 2 tbsp. olive oil
  • 1 medium onion, peeled and diced
  • 3 cloves of garlic, peeled and thinly sliced or grated
  • 1 chili pepper, stemmed, seeded and finely diced OR dried chili flakes to taste
  • 1 ½ tsp. kosher salt
  • 1 tsp. finely ground pepper
  • 1 tsp. paprika
  • 1 tsp. caraway seeds, crushed
  • ¾  tsp. ground cumin
  • ½ tsp. turmeric
  • 28 oz. can diced tomatoes
  • 2 tbsp. tomato paste
  • 2 tsp. honey
  • 1 tsp. red wine or cider vinegar
  • 1 cup washed, dried and coarsely chopped greens (spinach, swiss chard, etc.)
  • 4 oz. feta cheese, crumbled or cubed
  • 4-6 eggs

Directions

  1. In a large skillet, heat olive oil over medium heat.
  2. Add onions and garlic and cook until soft and translucent.
  3. Add chile pepper, salt, pepper and spices and cook until spices are fragrant.
  4. Add tomatoes, tomato paste, honey and vinegar.
  5. Reduce heat and cook for about 15 minutes until the sauce is slightly thickened.
  6. Stir in greens.
  7. Turn off heat and press cubes of feta into the tomato mixture.
  8. With a large serving spoon, make indentation for each egg.
  9. Place an egg in each indentation, and turn on the heat to a simmer and conver or place the pan in a 375 degree oven for 3-5 minutes or until whites are set and and yolks are still liquid.
  10. Serve with challah bread or baguette.