I mourn all the years I spent thinking I was too good for shakshuka. To be fair, I saw too many shakshuka dishes made cafeteria style at school where the sauce was watery and the eggs were overdone, and it was a complete travesty. But with a thick sauce, perfectly done eggs, and just the right amount of spice, shakshuka is the most heavenly way to start the day. If you follow me on instagram, you probably see that #shakshukafridays are practically a religious ritual for me. Here's my go to recipe for the perfect start to your weekend:
2 tomatoes, diced
1 red onion
3 cloves garlic, minced
1 red pepper, diced
1 tbsp olive oil or butter
1/2 can crushed tomatoes
1/2 cup water
either 2 cubes of frozen spinach or 1 handful fresh spinach
1 tsp salt
1 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1/2 tsp red chili pepper flakes, plus more to top
1/2 tsp cayenne pepper (optional for spice, but HIGHLY recommended)
Dice all veggies and set aside.
Heat a large frying pan (that has a lid) over medium flame and add olive oil or butter. Add garlic and onions and sauté for about 10 minutes.
Then add the pepper and tomatoes and sauté for another 5 minutes.
Add crushed tomatoes, water, and spices and stir. Let simmer for 5-10 minutes, or until veggies are cooked and the sauce has a nice thick consistency.
Once you're sure the sauce is done, add the spinach. You don't want it to overcook, so really add it in and mix right before adding the eggs.
Crack an egg into a cup or small bowl.
Use a big spoon to make an indentation in the sauce, like a little hole for the egg to sit in and pour the egg in that space. Repeat for all eggs.
Cover the pan and cook for 6 minutes over medium flame for what I think is the perfect amount of runniness. If you like them cooked more, leave them on for another minute or two.
Enjoy with a side of Israeli salad, a slice of sourdough toast, or my 5 minute everything bagel (https://www.laurenallennutrition.com/post/5-minute-everything-bagel ) and cheers to the freakin weekend!