I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Shakshuka
...in your mind.
Shakshuka

Shakshuka

Featured on my TV episode, Mediterranean Day. Serves 6

Ingredients

  • 1 red pepper, thinly sliced
  • 1 green bell, thinly sliced
  • 1/2 of a yellow onion, thinly sliced
  • Neutral oil
  • 2 cloves garlic, minced
  • Kosher salt
  • 1 tablespoon smoked paprika
  • 1-1/2 teaspoons cumin
  • One 28-ounce can whole peeled tomatoes
  • 6 ounces baby spinach
  • 6 large eggs
  • 1/4 cup each finely chopped parsley & green onion

Directions

  1. Put the peppers, onions and a tablespoon of oil in a large pan (with at least 2 inch sides) over medium heat and cook until beginning to soften, about 5 minutes
  2. Add the garlic with a little bit more oil and cook until very fragrant – about a minute
  3. Add paprika and cumin – mix well and let toast slightly
  4. Squish each tomato to break up and dd to the pan along with any juices from the can and let the whole thing simmer 15 minutes
  5. Add spinach, stir to combine and continue to cook until spinach has completely wilted and is well incorporated
  6. Carefully crack eggs on top of the sauce, cover with a lid or a double piece of foil and cook until the whites are set but the yolks still runny
  7. Top with green onion & parsley – serve.
Shakshuka

Shakshuka

Featured on my TV episode, Mediterranean Day. Serves 6

Ingredients

  • 1 red pepper, thinly sliced
  • 1 green bell, thinly sliced
  • 1/2 of a yellow onion, thinly sliced
  • Neutral oil
  • 2 cloves garlic, minced
  • Kosher salt
  • 1 tablespoon smoked paprika
  • 1-1/2 teaspoons cumin
  • One 28-ounce can whole peeled tomatoes
  • 6 ounces baby spinach
  • 6 large eggs
  • 1/4 cup each finely chopped parsley & green onion

Directions

  1. Put the peppers, onions and a tablespoon of oil in a large pan (with at least 2 inch sides) over medium heat and cook until beginning to soften, about 5 minutes
  2. Add the garlic with a little bit more oil and cook until very fragrant – about a minute
  3. Add paprika and cumin – mix well and let toast slightly
  4. Squish each tomato to break up and dd to the pan along with any juices from the can and let the whole thing simmer 15 minutes
  5. Add spinach, stir to combine and continue to cook until spinach has completely wilted and is well incorporated
  6. Carefully crack eggs on top of the sauce, cover with a lid or a double piece of foil and cook until the whites are set but the yolks still runny
  7. Top with green onion & parsley – serve.