Shakshuka with Summer Squash, Spinach, and Goat Cheese

By • May 7, 2012 • 0 Comments

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Author Notes: Last week I whipped up shakshuka for dinner- an Israeli dish where eggs are poached in a tomato sauce- and it was awesome! And easy to boot. What Jew Wanna Eat

Serves 2

  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 1/2 summer squash, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 2 teaspoons paprika
  • 1 14-ounce can of diced tomatoes, undrained
  • 1 tablespoon red wine vinegar
  • salt to taste
  • 1 cup spinach
  • 3 eggs
  • goat cheese
  • 1 tablespoon parsley, chopped
  1. First up, saute your onions in olive oil and a pinch of salt for a 3-4 minutes until slightly soft.
  2. Then add diced summer squash and garlic and cook until all ingredients are soft, or about two more minutes.
  3. Next up add your spices – cayenne pepper, cumin and paprika- and stir up. Now add your tomatoes and red wine vinegar and simmer until thick, about 10-15 minutes. Adjust the seasonings if necessary. I like extra cayenne pepper!
  4. Now add spinach and stir until it slightly wilts. Then crack eggs one at a time into a ramekin and gently pour into the shakshuka. This method helps the eggs keep their shape.
  5. Cover with the pan top of foil and cook for 5-7 more minutes until the egg whites are set. Cook longer if you want the yolks set too.
  6. Then top with goat cheese and chopped parsley and dig in! I ate mine right from the pan! Serve with pita to soak up all the tomatoey goodness.
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