Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 4 cups fresh spinach
- 1/2 cup crumbled feta cheese
- 6 large eggs
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the cumin, smoked paprika, salt, and black pepper and cook for 1 minute.
3. Add the crushed tomatoes and bring to a simmer. Cook for 10 minutes.
4. Add the spinach and cook until wilted, about 2 minutes.
5. Sprinkle the feta cheese over the top of the tomato mixture.
6. Crack the eggs on top of the tomato mixture.
7. Cover the skillet with a lid and cook until the eggs are set, about 5-7 minutes.
8. Sprinkle with chopped parsley and serve.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
6 servings
Nutritional information:
Calories: 215
Fat: 13g
Carbohydrates: 16g
Protein: 12g
Fiber: 4g
Sugar: 9g
Sodium: 630mg
Substitutions for ingredients:
- You can use canned spinach instead of fresh spinach.
- You can use goat cheese instead of feta cheese.
Variations:
- You can add chopped bell peppers or mushrooms to the tomato mixture.
- You can add cooked chorizo or ground beef to the tomato mixture.
- You can use different spices, such as coriander or turmeric.
Tips and tricks:
- Make sure to use a skillet with a lid to cook the eggs.
- You can add a splash of water to the tomato mixture if it's too thick.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in the skillet with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley
Pairings:
Crusty bread, pita bread, or naan
Suggested side dishes:
Greek salad, roasted vegetables, or hummus and pita chips
Troubleshooting advice:
- If the eggs are not setting, cover the skillet with a lid and cook for a few more minutes.
- If the tomato mixture is too thick, add a splash of water.
Food safety advice:
Make sure to cook the eggs until the whites and yolks are set.
Food history:
Shakshouka is a North African and Middle Eastern dish that is typically made with eggs cooked in a tomato sauce.
Flavor profiles:
Savory, tangy, and slightly spicy
Serving suggestions:
Serve for breakfast, brunch, or dinner.
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Region: Middle Eastern