Shakshuka

Holy cow!!

Sorry I have been MIA! I am starting a new job next week and I am been scrambling to prepare for it! Anyways, this recipe is a delicious Middle Eastern dish. It is surprisingly easy and has such a wonderful flavor. This recipe is great if you want to impress your guests with a “fancy” dish at a low cost with little cooking knowledge! The best part about this dish is that it can be served at brunch or at dinner!!

Ingredients (serves four)

  • ½ onion, chopped
  • 3 cloves of garlic, minced
  • 3 tsp of chili powder
  • ½ cup of veggie broth
  • 1 28 ounces can of tomatoes
  • 4 Eggs
  • 2 cups of kale or spinach, finely chopped
  • ½ cup of feta

Note: The number of eggs can be adjusted depending on your crowd, I normally do 4 but you can fit up to 6 eggs with this recipe!

Instructions 

  1. SAUCE: Saute onions until translucent, add garlic until fragrant, 2 tsp of chili powder, veggie broth, and tomatoes, simmer for 10-15 minutes. Remove from heat and allow to cool slightly, blend until smooth in a blender.
  2. POTATOES: Saute the potatoes in the same pan the sauce was in with 1 tsp of chili powder, until brown on the outside. Add the sauce to the pan (be careful of splatters) and simmer for 10-15 minutes.
  3. EGG/SPINACH: Stir in the greens, use a spoon to make little holes for the eggs on top of the sauce. Crack the eggs directly into the warm sauce and cover. With the heat on low (sauce barely bubbling) and the cover on, cook the eggs for 10 minutes. Remove from heat and keep the cover on for another 5 minutes. This should give you medium-soft yolks. Top with goat cheese and serve with crusty bread for sopping up that sauce.
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