Shakshuka

Although the origins of the Shakshuka are vastly disputed, the base of the dish remains the same: it consists of eggs poached in a tomato and pepper sauce. This delicious dish is not only a great hangover cure, but simply a great meal to make at any time of the day. For our shakshuka we like to use sourdough bread, as it just packs a bit more flavour, but if you choose to use any other style of artisan bread, it will work just as well.

Shakshuka

Servings: 2-3

Time 45 minutes

Ingredients

1 Can Crushed Tomatoes

1/2 Cup Cherry Tomatoes, halved

1 Onion, small dice

3 Garlic Cloves, minced

1 Bell Pepper, small dice

1 Tbsp Tomato Paste

1 Cup Fresh Spinach (optional)

5-6 Large Eggs

1 Sweet Potato, cubed

½ Cup Cremini Mushrooms, sliced

2 Tbsp Fresh Basil, coarsely chopped

2 Tbsp Fresh Parsley or Cilantro, coarsely chopped

2 tsp Sugar

½ Cup Sourdough Bread, cubed

More sourdough bread, thinly sliced

1 Tbsp Smoked Paprika

2 tsp Cumin

1 tsp Nutmeg

Crushed Red Pepper (optional)

Salt and Pepper to taste

2 Tbsp EVOO

½ Cup Feta Cheese, crumbled (goat cheese is also okay)

Step-by-Step

1.       Pre-heat the oven to 375F.

2.       Spread the sliced sourdough on a tray with parchment paper, drizzle with olive oil, salt and pepper and place it in the oven for 7-14 minutes, until the slices have become slightly browned and crispy. Remove from the oven and reserve the crostini.

3.       In a large skillet, sauté diced onion, pepper, sweet potato and spices in olive oil on medium heat for about 7 minutes. Add minced garlic, sliced mushrooms, tomato paste and stir, cook for another 2 minutes.

4.       Add spinach, half of the fresh herbs, halved cherry tomatoes, sugar, ¼ cup of water and the crushed tomatoes. Mix well, cover with a lid and cook for about 15 minutes on low heat.

5.       Season with salt and pepper to taste, mix in the bread and make small “holes” on the skillet to fit the eggs. Crack the eggs in each of the spaces you created, lightly season with salt and pepper and place it in the pre-heated oven for 7-10 minutes.

6.       Cover with the crumbled feta and the rest of the fresh herbs before serving, serve with the crostini, tzatziki and hot sauce.