Author Notes
Sometimes all you want is a homey simple meal at home. Shakshouka is a traditional Israeli dish of sweet onions & tomato stew with earthly elements finished off with a perfectly poached egg. Can be made in 30 minutes; perfect for a quick weeknight meal with a glass of your favorite red wine. Adapted from Epicurious. —Stacy
Ingredients
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2 tablespoons
organic, virgin coconut oil
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1
large sweet onion, sliced
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1 teaspoon
cumin
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1 teaspoon
sweet paprika
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1 pinch
sea salt
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3-4
garlic cloves, smashed into a paste
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12 ounces
organic BPA-free pureed tomatoes (or about 2 lbs of organic roma tomatoes)
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3/4 cup
water or organic vegetable broth
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1.5 teaspoons
red pepper flakes
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2-4
organic eggs
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1 teaspoon
freshly ground black pepper
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parsley, finely chopped (garnish)
Directions
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In a large dutch oven, melt coconut over med-high heat. Add onions and saute until translucent about 5-7 minutes.
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Add cumin, paprika, salt, and garlic. Incorporate and stir for 2-3 minutes.
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Add ginger, chili flakes, tomatoes, and water. Bring to a boil then reduce to low and simmer for 10-15 minutes. Adjust seasoning as needed. Add parsley if desired and stir.
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Keeping the heat on low, add the eggs 1 at a time (leave about an inch space in between the eggs). Cover and cook for ~5-7 minutes until whites are cooked through and inside is runny.
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Can be served as is, on top of quinoa, brown rice, pasta, or with a hearty slice of toasted sprouted bread.
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