Shakshuka is my favorite breakfast but sometimes I crave it for dinner! It is one of Israel's most popular dishes and was inspired and brought over from North Africa. There are so many ways to make shakshuka, with all different kinds of fresh herbs, greens, cheeses...But here is my version of shakshuka and feel free to add feta, goat cheese or fresh mozzarella to the recipe when you add the eggs.
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- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt pink Himalayan
- 1 onion (large) finely chopped
- 6 cloves garlic sliced
- 1/2 spicy red pepper seeds removed for less spice
- 5 tomatoes, very juicy finely chopped
- 2 limes juiced (optional)
- 1 teaspoon garam masala spice blend
- 1 cup baby spinach
- 4 eggs
- 1 cup fresh basil chopped
- Prepare a saute pan on high heat. Add olive oil.
- Add onions and mix periodically for 3 minutes.
- Add the garlic, hot pepper and tomatoes with all its juices, garam masala, lime juice, baby spinach and ½ a teaspoon of salt. Mix well.
- Turn heat down to medium, let cook for 10 more minutes, mixing periodically.
- Crack eggs and add into sauce like you would a sunny side up egg into a pan. Sprinkle with remaining ½ teaspoon of salt.
- Cover with lid or tinfoil and let cook for 4 minutes. Uncover and sprinkle with basil.
- Serve with a side of spelt bread! Prepare a grill pan on high heat. Add spelt bread for 4 minutes per side. Let grill pan cool and just wipe it down with a towel!
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