There are a few things I always have on hand in my pantry or refrigerator, and among them are eggs, canned tomatoes, and onions. This means I can pretty much always whip up a batch of shakshuka: the hearty, healthy, satisfying, one-pan dish that is delicious for breakfast, lunch, or dinner. It’s pretty much required that you serve it with some crusty bread, so that you can scoop up every little bit of this perfectly spicy sauce.
· 6 tablespoons olive oil
· 1 large red onion- roughly chopped
· 1 red bell pepper- roughly chopped
· 1 chili pepper- minced
· 3 garlic cloves- minced
· 1 cup cherry tomatoes- halved
· 1 tablespoon crushed red pepper flakes
· 2 teaspoons cumin
· 1 tablespoon smoked paprika
· 1 teaspoon salt
· 1 teaspoon cayenne pepper
· 28 ounces crushed tomatoes
· 1 cup spinach
· 4 eggs at room-temperature
· 1 cup feta cheese
· 4 scallions- thinly sliced
· 1/4 cup cilantro
· 4 pieces of bread (such as a baguette or naan)
1. Heat 4 tablespoons olive oil over medium heat in a cast iron skillet. Add the red onion and cook for two minutes, then add the cherry tomatoes, salt, bell pepper, chili pepper, crushed red pepper flakes, and garlic. Cook for an additional 4 minutes until the vegetables have softened and released some of their liquid.
2. Add the cumin, smoked paprika, and cayenne pepper. Stir until the vegetables are coated in the spices and the mixture is fragrant. Add the crushed tomatoes and stir to combine. Turn the heat to medium low and simmer for 15 minutes.
3. Add an additional two tablespoons olive oil to the pan, and season with salt as necessary. Fold in spinach until slightly wilted.
4. Using the back of a large spoon, create 4 wells in the tomato mixture. One at a time, crack the eggs into a small bowl, then gently pour an egg into each well. Cover the pan with a lid and simmer for 5-10 minutes, until the eggs reach your desired doneness.
5. Top with feta cheese, scallions, cilantro, and an additional drizzle of olive oil. Serve warm with a side of bread.