About the Author
P
Porter (Admin)
Site administrator for testing admin functionality.
About this Recipe
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, with Mediterranean herbs and a hint of sumac. To top it off, I added chopped spinach and feta cheese to the sauce.
Instructions
1
Preheat the oven to 375 degrees F.
2
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.
3
Add the diced tomatoes, El Greco,1/2 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.
4
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.
5
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 or Marash.
6
Serve immediately with pita or crusty bread.
7
Notes:
8
Adapted from New York Times by Melissa Clark.
Ingredients
Tags
More Recipes
Achiote Paste
N/A min • Moderate
Absinthe Long Pepper Angel Food Cake
N/A min • Moderate
Abuelo's Rabbit Paella
N/A min • Moderate
Comments 0
Log in to leave a comment.
No comments yet. Be the first!