Shakshuka is a great breakfast, lunch or dinner that originated in Africa and is very popular in Israel. The traditional Shakshuka is with tomatoes but I love this twist on it. It tastes like a spinach quiche.
|Servings: people USA imperial/metric conversion:||
- 3 tablespoons extra virgin olive oil
- 1 onion chopped
- 1 spicy green pepper use only a quarter, seeds removed and chopped
- 4 cloves garlic chopped
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt pink Himalayan
- 1 cup fresh basil chopped
- 1 cup fresh cilantro chopped (optional)
- 2 cups spinach chopped
- 6 eggs
- 1/2 teaspoon freshly ground black pepper
- Prepare a large skillet on high heat. Add 2 tablespoons of olive oil and get hot. Add onions and cook, mixing, for 3 minutes. Add spicy pepper,garlic, salt and curry powder and 4 tablespoons of water and mix.
- Turn down heat to medium and add 1 tablespoon olive oil. Let cook for 5 minutes, mixing occasionally. Add fresh herbs and spinach and mix well.
- With a spoon, make 6 small holes in the mixture for the six eggs. Crack them and add them to the holes. Cover and let cook for 3-4 minutes, depending on how runny you like your eggs. Add more salt to taste and serve with warm whole wheat pita!