Shakshuka is a popular dish in North Africa and the Middle East. It is basically eggs cooked in a thick, spicy sauce of tomatoes, peppers, onions, garlic and spices. I just like to say it, Shakshuka! [shahk-SHOO-kah]
There are many variations of Shakshuka, and I imagine there is a similar version of this dish in every culture. Here is a very basic recipe which I have adjusted to our tastes and preferences, I hope you enjoy!
Shakshuka [Eggs with Meat and Tomato Sauce]
1 small yellow onion, sliced
1 cup fresh organic spinach
1 red bell pepper, sliced
1 can organic diced tomatoes
1 tbsp extra-virgin olive oil
16 oz ground sausage meat (optional)
1 tbsp fresh oregano
1 tsp chili powder
1/2 tsp cumin
1/2 tsp ground cardamom
1/4 tsp sea salt
1/4 tsp cayenne pepper (optional)
4 fresh organic, pasture-raised eggs
Goat cheese crumbles for garnish
Chopped cilantro for garnish
Heat oil in a large skillet. Add sliced onions and red bell pepper, sauté for 5 minutes until onions are translucent.
Add sausage to skillet and break and spinach, let sausage cook and spinach wilt
Add in diced tomatoes, herbs and spices; mix to combine.
Gently spread an area and crack an egg in, continue with remaining eggs. To cook quicker, cover the skillet.
Cook until eggs are at desired doneness, about 4 to 6 minutes.
Print this recipe!