Shakshuka with Summer Squash, Spinach, and Goat Cheese

By What Jew Wanna Eat
May 7, 2012
42 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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.

More Great Recipes:
Egg|Vegetable|Serves a Crowd|One-Pot Wonders|Spring|Summer|Fall|Winter|Gluten-Free|Vegetarian|Breakfast|Entree