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
2Tbsp.extra-virgin olive oil
2small yellow onionsor 1 medium,
peeled and diced
5clovesgarlicpeeled and roughly
chopped
2bell peppersred, orange or yellow,
diced
3/4tsp.smoked paprika
1tsp.ground cumin
1tsp.ground coriander
1/4tsp.crushed red pepper flakes
1-1/2tsp.saltdivided
2 28-oz.cans fire roasted diced tomatoeslightly
drained
2c.finely chopped power greens or other
hardy greens like kale or spinach
½c.Cocoyo yogurt
3oz.feta cheesecrumbled
6-9eggs
Handful chopped cilantrobasil, 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)