Ingredients for Shannon's Shakshuka
- 2 tablespoons olive oil
- Sweet Onion
- Garlic Cloves
- 1-2 tablespoons chili paste
- Sea Salt
- Black Pepper
- Paprika
- Caraway Seed
- Ground Cinnamon
- Ground Cumin
- Turmeric
- Diced Tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon honey
- Balsamic Vinegar
- Kale
- Feta Cheese
- 6 large eggs
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How to Make Shannon's Shakshuka
- Heat 2 tablespoons of olive oil in a large cast iron skillet or 6 individual oven-safe dishes over medium-high heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook for 5 minutes, until softened and translucent.
- Stir in 1-2 tablespoons of chili paste (adjust to your spice preference), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon each of paprika and cumin.
- Cook for 1 minute, stirring constantly, to release the aromas.
- Add 28 ounces (794g) canned crushed tomatoes, 2 tablespoons tomato paste, 1 tablespoon honey, and 1 tablespoon red wine vinegar. Reduce heat to medium and simmer for 12-15 minutes, or until the sauce has slightly thickened.
- Stir in 1 cup chopped fresh spinach or kale.
- **If baking individually:** Preheat oven to 375°F (190°C). Divide the sauce evenly among 6 oven-safe dishes. Press 1 ounce (28g) feta cheese, crumbled, into each dish.
- **If baking in a skillet:** Preheat oven to 375°F (190°C). Press 6 ounces (170g) feta cheese, crumbled, into the sauce in the skillet.
- **For both methods:** Create a small indentation in the center of each portion of sauce. Carefully crack one egg into each indentation.
- Bake for 10-15 minutes, or until the eggs are cooked to your liking. Start checking earlier to prevent overcooking. If the yolks begin to set before the whites are cooked, loosely tent with foil or an oven-safe lid, ensuring it doesn't touch the yolks.
- Serve immediately with crusty bread or gluten-free alternatives like hot oatmeal or brown rice for dipping.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
37g
Fat
40g
Carbs
5g
