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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
- 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
- First up, saute your onions in olive oil and a pinch of salt for a 3-4 minutes until slightly soft.
- Then add diced summer squash and garlic and cook until all ingredients are soft, or about two more minutes.
- 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!
- 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.
- 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.
- 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.