Shakshuka with Grains and Feta

By Kendra Vaculin
August 22, 2014
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Serves: 2

  • 1 tablespoon olive oil
  • 1/2 small yellow onion, diced
  • Salt and pepper
  • 16 ounces tomato or marinara sauce
  • 1 medium tomato, chopped
  • Pinch of cayenne (optional)
  • 4 eggs
  • 1 big handful of greens, chopped (I used spinach)
  • 2 cups cooked grains (farro, quinoa, brown rice, etc.)
  • 2 ounces feta, crumbled
  1. Sauté onion in olive oil with salt and pepper in a medium-sized pan with a high lip for a few minutes, over medium heat, until soft and fragrant.
  2. Mix in sauce and tomato (and cayenne if using) and cook to heat everything through. Lastly, add the chopped greens and fold in.
  3. With a spoon, make four little pockets in the saucy mess into which you can crack the eggs. Crack them in, then sprinkle a little salt and pepper on each egg, and drag the whites through the sauce. Don’t break the yolk. You know this. Mama didn’t raise no fool.
  4. Put a lid over the pan and let cook until the whites are just set, about 4 minutes.
  5. Pile some of your cooked grains at the bottom of a bowl, then top with big scoops of saucy mess and an egg. Add a little crumbled feta. Devour.

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