Shakshuka

2-3 servings

Ingredients

• 2 tablespoons canola oil
• 1 poblano pepper, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 cup sweet onion, diced
• 1/2 cup grape tomatoes, quartered
• 1 handful spinach, chopped
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 (14 oz.) cans of diced tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 eggs
• 1/3 cup crumbled feta cheese
• 1/4 cup cilantro, diced
• 1/4 cup green onions, diced
• Optional: sliced avocado, sliced jalapeno

Directions

Preheat oven to 375 degrees.

Heat 10 inch cast iron skillet to medium high heat, add vegetable oil.

Next, add onion to the pan. Cook gently until soft about 3 minutes. then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.

Then add in the smoked paprika, cumin, salt and pepper. Stir to combine.

Then add the cans of diced tomatoes and quartered grape tomatoes. Mix. Add spinach. Simmer for about 5 minutes.

Create six openings in the sauce to make space for the eggs.

One at a time, crack each egg into a bowl and pour each egg into open spots in the skillet. Don’t crack directly into pan or there’s a possibility of shell pieces to break into the pan. Season with salt and pepper.

Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. The goal is to have the egg whites cooked, but the yokes to be runny when cut through. Remove from oven.Sprinkle with cilantro, quest fresco and green onion. Serve with sliced baguette bread.

Optional: garnish with sliced avocado, lime wedges, and sliced jalapeños.

I made this dish with inspiration from recipes originally found on The Almond Eater, Sims Home Kitchen, and JoyfulHealthyEats.

I was first introduced to this vegetarian Mediterranean meal when I was in Israel. It can be served for either breakfast or dinner. It’s surprisingly filling, so choose either 2 or 3 eggs per person depending on how hungry you are. Serve with toasted bread for an added layer of texture.

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