Shakshuka
Poached eggs in spiced tomato sauce with chick peas
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: North African
Scale
Ingredients
- 4 eggs
- 1 loaf crust bread, torn or sliced
- 1 28oz can crushed tomatoes
- 1 15oz can chick peas, rinsed and drained
- 1 red onion, diced
- 1 bunch greens (spinach, kale, chard, or collards) finely chopped
- 1 TB garlic, minced
- cumin
- smoked paprika
- salt
- chives, minced
- feta or goat cheese
Instructions
- Preheat oven to 350 degrees
- On medium heat, saute red onion in a large, deep, oven proof saute pan
- Once onion is softened, stir in tomatoes, chick peas, greens and garlic.
- Add cumin, smoked paprika and salt to taste.
- Carefully crack each egg on the surface of the tomato sauce.
- Place pan in oven and bake for 15-20 minutes or until egg is set.
- Remove from oven and sprinkle with chives and cheese.
- Serve immediately with warm crusty bread.
Notes
I like my yolks hard, so I tend to bake mine a little longer. Try adding meats such as lamb or sausage. Instead of goat or feta cheese, try shredding a bit of manchego on top.
Find it online: https://bodyfoodfreedom.com/2012/10/06/shakshuka/