Shakshuka, a one-skillet dish of eggs poached in a smoky, spicy, vegetable tomato sauce. This classic Isreali dish can be served for breakfast, dinner, or anytime in between. My version is traditional, with a few low salt twists. A good crunchy bread is a must to mop up this delicious sauce!
Yield: 6 servings Prep Time: 10 minutes Cook Time: 20 minutes
- 3 tablespoons extra virgin olive oil
- 1 large white onion, chopped
- 2 yellow, orange or red bell peppers, chopped
- 5 garlic cloves, peeled, chopped
- 3 teaspoons ground coriander
- 2 teaspoonssmoked paprika
- 2 teaspoonsground cumin
- 1 teaspoon red pepper flakes
- ¼ teaspoon no-salt substitute
- ½ teaspoon fresh ground black pepper
- 2 cans no-salt added diced tomatoes
- 1 teaspoons sugar
- ½ cup fresh Green Chili, diced
- 2 cups fresh spinach
- 6 large eggs
- ¼ cup fresh parsley leaves, chopped
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh basil, coarsely chopped
Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, peppers, garlic, coriander, paprika, cumin, red pepper flakes, no-salt substitute and ground black pepper. Cook, stirring frequently, until the vegetables have softened, about 10 minutes.
Add the diced tomatoes, sugar and diced Green Chile. Simmer until the tomato mixture begins to reduce, about 10-12 minutes. Add the spinach and cook for an additional 3-4 minutes until spinach is wilted.
Using a spoon, make 6 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with fresh basil on top and your choice of warm pita or crusty bread.