This shakshuka is a homey, one-skillet dream that becomes a full meal with the addition of just wilted greens and chewy grains. —Kendra Vaculin
medium yellow onion, diced
(28-ounce) can crushed tomatoes
Pinch of cayenne pepper (optional)
big handful of leafy greens, roughly chopped or torn (I used spinach, but kale, mustard greens, or arugula would work just as well)
cooked grains (farro, quinoa, brown rice, whatever you happen to have or happen to love)
In This Recipe
Heat the olive oil over medium-high heat in a large skillet or high-sided pan. Add the onion and cook, stirring occasionally, 4 to 5 minutes, or until softened and translucent.
Add the tomatoes (and cayenne, if using); season with salt and pepper. Cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes. Fold in the greens.
With a spoon, make four little pockets in the saucy-greensy mess into which you can crack the eggs. Crack them in, season each with a pinch of salt and pepper, and carefully drag the whites through the sauce. Don’t break the yolk. You know this. Mama didn’t raise no fool.
Cover the skillet and cook until the whites are just set, about 4 minutes. Turn off the heat.
Pile a scoop of cooked grains at the bottom of a bowl, then top with a big scoop of saucy-greensy mess and an egg. Sprinkle the crumbled feta over the top, and devour.