Have you anytime endeavored shakshuka? Made with eggs poached in hot, spinach-spotted tomato sauce, it’s a supporting, grand dinner or casual breakfast.
Made with a solid, harissa-spiced tomato sauce, this shakshuka equation is a direct, satisfying breakfast, casual breakfast, or weeknight dinner!
2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
1 red chile pepper, seeded and diced
¼ teaspoon sea salt, more to taste
Freshly ground dim pepper
3 medium garlic cloves, minced
½ teaspoon smoked paprika
½ teaspoon ground cumin
Pinch of cayenne pepper, optional
1 28-ounce can squashed tomatoes
2 tablespoons harissa paste*, see note
1 cup fresh spinach, chopped
3 to 5 eggs
⅓ cup crumbled feta cheddar
¼ cup fresh parsley leaves
1 avocado, diced
Microgreens for garnish, optional
Toasted bread, for serving
Warmth the oil over medium warmth in a 12-inch lidded solidified steel or finish secured cast-iron skillet. Incorporate the onion, red pepper, salt, and a couple of drudgeries of fresh pepper and cook until the onion is fragile and translucent 6 to 8 minutes.
Abatement the glow to medium-low and incorporate the garlic, paprika, cumin, and cayenne, if using. Blend and let cook for around 30 seconds, by then incorporate the tomatoes and harissa stick. Stew for 15 minutes until the sauce is thickened.
Incorporate the spinach and blend until wilted. Make 3 to 5 wells in the sauce and break in the eggs. Spread and cook until the eggs are set, 5 to 8 minutes. The arranging will depend upon how runny you like your egg yolks.
Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Present with toasted bread for scooping.