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Prep time
5 minutes
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Cook time
20 minutes
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Serves
2
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
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Ingredients
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1 tablespoon
olive oil
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1/2
medium yellow onion, diced
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1
(28-ounce) can crushed tomatoes
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Pinch of cayenne pepper (optional)
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4
eggs
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1
big handful of leafy greens, roughly chopped or torn (I used spinach, but kale, mustard greens, or arugula would work just as well)
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2 cups
cooked grains (farro, quinoa, brown rice, whatever you happen to have or happen to love)
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2 ounces
feta, crumbled
Directions
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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.
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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.
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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.
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Cover the skillet and cook until the whites are just set, about 4 minutes. Turn off the heat.
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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.
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