Shakshuka with Grains and Feta

August 22, 2014


Author Notes: 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

Serves: 2
Prep time: 5 min
Cook time: 20 min

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, diced
  • 1 28-ounce can crushed tomatoes
  • Pinch of cayenne pepper (optional)
  • 4 eggs
  • 1 big handful of leafy greens, roughly chopped or torn (I used spinach, but kale, mustard greens, or arugula would work just as well)
  • 2 cups cooked grains (farro, quinoa, brown rice, whatever you happen to have or happen to love)
  • 2 ounces feta, crumbled

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Cover the skillet and cook until the whites are just set, about 4 minutes. Turn off the heat.
  5. 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.

More Great Recipes:
Middle Eastern|Egg|Feta|Vegetarian|Entree

Reviews (23) Questions (0)

23 Reviews

Marni G. February 13, 2017
This does looks good but as others have pointed out...& some almost 2 years ago...this is not vegan (eggs, cheese) so should be relocated to vegetarian recipes.
 
FoodFanaticToo October 26, 2016
My Syrian friend makes this in a very very similar manner, however, she ever so slightly scrambles the egg rather than leaving the yolk intact. Very yummy!
 
Shelby R. September 26, 2016
so simple. so easy!!! so tasty!!!!
 
Azza H. July 22, 2016
This is perfect with RIvka's mujaddara: https://food52.com/recipes/8565-mujaddara-with-spiced-yogurt
 
Amanda T. November 24, 2017
Yes!
 
Laura415 March 4, 2016
Great idea for using up leftover multi-grain rice mix. Much easier than frying eggs to top the rice. One pot dinners are the best!
 
Spork March 4, 2016
This is delicious! One of those things that tastes way better than it seems like it should! I used some leftover garlic sauteed kale for the greens, couscous for grains, and red pepper flakes for cayenne, amazing.
 
Michelle P. December 23, 2015
Has anyone had leftovers of this the next day? How did they hold up?
 
Spork March 12, 2016
was still good three days later, eggs got a little odd texture, but not bad.
 
mallory March 16, 2016
I just made this tonight with kale and barley and it was awesome! But I only cooked the eggs I was going to eat. My plan was to re-heat the extra sauce in the pan tomorrow and then cook other eggs in it. I dont know how it will work but I figured it would probably be better than day old eggs.
 
Jintana N. September 9, 2015
Tried this for the first time today and it was delicious. I added some garlic powder to give the dish a little extra flavor and ate it with jasmine rice, since that I had. Overall really good. I'll be making it again.
 
Cathy M. September 8, 2015
Looks delicious, but it's not vegan - you might want to reclassify.
 
Kristina P. May 21, 2015
this is great, but NOT vegan!
 
Lauren February 10, 2015
This was really great and easy to make. I used kale as greens and quinoa for grains, but I added a bit of curry powder to the sauce. It was everything I ever wanted.
 
Author Comment
Kendra V. February 10, 2015
i'm so glad!!!
 
Mary L. October 23, 2014
This was excellent! My picky husband wolfed it down AND gave it a two thumbs up. I'd make this again in a hot second, and if there were any eggs left I might make it again tomorrow!
 
JaySkelton October 20, 2014
Made this tonight & it was great. Instead of using tomato sauce + tomatoes, I used a 20oz can of San Marzanos & cooked/mashed them down into a chunky sauce while the rice cooked. Beautiful and filling meal!
 
J. T. October 2, 2014
Why is this in the "Vegan" collection? This recipe is (doubly) NOT VEGAN. It contains both EGGS and CHEESE, neither of which can ever be considered vegan. Huge slip-up on an otherwise fine, quality site.
 
Hugh December 21, 2015
There is this amazing thing called CONDITIONAL REASONING. With it, you can use your brain to determine what is and isn't vegan, recognize a simple mistake (that everyone, even YOU, makes), and move on.
 
ariel A. September 21, 2014
this was SO GOOD holy moley
 
barbs-- August 31, 2014
didn't have any greens on hand, so sauteed mushrooms with the onion, and topped the dish off with avocado and roquefort at the end. am already thinking about which variations to make it with again tonight! very versatile and delicious.
 
Gillian August 30, 2014
This was absolutely amazing! We used quinoa and added zucchini and peppers instead of the handful of greens. We also used parmesan instead of feta. Delish!
 
azb August 29, 2014
We made this a few nights ago, and it was so delicious. We added broccoli & used probably twice as many greens as called for. Definitely a keeper.