It’s Shakshuka Season- When is it not?

Recipe from Love and Lemons
Originally from North Africa, shakshuka is a popular breakfast food throughout the Middle East. This recipe is simple and satisfying, featuring eggs poached in a harissa-spiced tomato sauce. Serve it with pita or crusty bread for breakfast, brunch, or dinner!
 For additional tips for the best Shakshuka, click here

ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 1 red bell pepperseeded and diced
  • ¼ teaspoon sea saltmore to taste
  • Freshly ground black pepper
  • 3 medium garlic clovesminced
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Pinch of cayenne pepperoptional
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons harissa paste*see note
  • 1 cup fresh spinachchopped
  • 3 to 5 eggs
  •  cup crumbled feta cheese
  • ¼ cup fresh parsley leaves
  • 1 avocadodiced
  • Microgreens for garnishoptional
  • Toasted breadfor serving

Instructions

  • Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to 8 minutes.
  • Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about 30 seconds, then add the tomatoes and harissa paste. Simmer for 15 minutes until the sauce is thickened.
  • Add the spinach and stir until wilted. Make 3 to 5 wells in the sauce and crack in the eggs. Cover and cook until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks.
  • Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping.

For additional tips for the best Shakshuka, click here:  https://www.loveandlemons.com/shakshuka-recipe/

Print Friendly, PDF & Email


For advertising information, please contact advertise@azjewishlife.com.