Shakshuka Inspired by Tanya Murray

My first morning in Jerusalem I woke up to a beautiful breakfast buffet in the hotel dining room. In the middle of the buffet was the star of the show, something I had never seen or heard of before, “Shakshuka”! There it sat in all its glory, beautifully placed for all to enjoy! When I asked what it was, since I had never seen or heard of it before, the answer was, “you’ve never had Shakshuka, boy, you are in for a treat”!!! And they were right! Whether it is breakfast for dinner, lunch or breakfast, you are going to love this delicious indulgence! Enjoy!

Total Time:

Serves:

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 2 small yellow onions or 1 medium,
  • peeled and diced
  • 5 cloves garlic peeled and roughly
  • chopped
  • 2 bell peppers red, orange or yellow,
  • diced
  • 3/4 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/4 tsp. crushed red pepper flakes
  • 1-1/2 tsp. salt divided
  • 2 28- oz. cans fire roasted diced tomatoes lightly
  • drained
  • 2 c. finely chopped power greens or other
  • hardy greens like kale or spinach
  • ½ c. Cocoyo yogurt
  • 3 oz. feta cheese crumbled
  • 6-9 eggs
  • Handful chopped cilantro basil, parsley and/or 2
  • Tbsp. fresh rosemary (1 ½ teaspoons dried

Directions

  • In a large skillet, heat the oil over medium heat. Add the onions, garlic and bell pepper and cook, uncovered, for about 8 minutes, until softened. Do not brown; reduce the heat if necessary.
  • Add the smoked paprika, cumin, coriander, red pepper flakes, and 1-1/4 teaspoons of the salt and tomatoes.
  • Cook, uncovered at a low simmer, stirring occasionally, for about 10 minutes, or until the sauce is slightly thickened.
  • Add about two tablespoons of the sauce to the yogurt and mix. Then add back to the pan.
  • Add the greens and stir till wilted.
  • Cook uncovered about 10 minutes more so the greens are just wilted. For advance batch cooking you can stop at this point.
  • Let mixture cool and then package in freezer safe containers or Food Saver bags.
  • Set oven rack to top position and turn on broiler if you will be broiling to cook eggs. Turn off (or remove the pan from) the heat. Using a spoon, make 6-9 “wells” in the sauce. Crack an egg into each well. Sprinkle the eggs with the remaining 1/4 teaspoon salt, then sprinkle the feta around the eggs.
  • To cook eggs:
  • Option A – Set the pan on the stove over low heat and cover with a lid and cook until eggs are done to your preference (usually 5-7 minutes for medium, hard yolk)

Video

More Recipes

Stuffed Squash Blossoms

Stuffed Squash Blossoms I had never prepared or even eaten Zucchini Blossoms before. I love that...

Eggplant Parmesan

Eggplant Parmesan

Eggplant Parmesan When my daughter and son-in-law moved back to Las Vegas after law school to get...