Shakshuka Inspired by Tanya Murray
by Nanny Bubby
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!
- 2 Tbsp. extra-virgin olive oil
- 2 small yellow onions or 1 medium,
- peeled and diced
- 5 cloves garlic peeled and roughly
- 2 bell peppers red, orange or yellow,
- 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
- 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
- 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)