If you’re unfamiliar with Shakshuka, trust us, the dish is easier to make than its name is to pronounce. It’s a dish commonly made in the Middle East and Northern Africa and it’s simply delicious. Red tomato sauce with spices and poached eggs bring this hearty meal together in just about 20 minutes. While this recipe is great for a weekend brunch, if you’re all about that breakfast for dinner lifestyle, this one hits the spot. The best part is, if you have a gluten sensitivity, this recipe is gluten-free. (You can also top with vegan cheese to make it dairy-free).
2 tablespoons olive oil
3 garlic cloves, minced
1 small red onion, diced
28oz. can of diced tomatoes
1/2 teaspoon smoked paprika
1 teaspoon cumin
1/2 lemon, juice
1 small bunch cilantro, roughly chopped
2 oz. feta, to serve
Sea salt, to taste
Freshly ground pepper
In a large (10 inch) skillet, heat olive oil over medium heat. Add garlic and onion. Sauté for 5-7 minutes or until onions being to soften. Pour in can of tomatoes along with all spices and lemon juice. Season to taste with sea salt and freshly ground pepper. Cook mixture for about 10 minutes over medium heat.
Use your spoon to make little beds for the eggs in the tomato sauce. Crack eggs evenly overtop, one at a time, making sure it nestles into the mixture. Once it simmers, cover and cook for 8-10 minutes or until whites are just set, and yolks are still soft.
Top with cilantro and crumbled feta. Season to taste with freshly ground pepper and sea salt. Serve with crusty bread.
This is an original recipe created by Julia Gartland for GreenLife.