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Fiery Shakshuka | Eggs Poached In A Spicy Hearty Tomato Sauce
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RECIPE
INGREDIENTS
2 1⁄2 tablespoons olive oil
100 grams onions, chopped
1 green chilli, fresh, deseeded and finely chopped
3 cloves garlic, peeled and finely sliced
1 1⁄2 teaspoons black pepper powder, scant
1 1⁄2 teaspoons salt, or to taste
1 1⁄2 teaspoons paprika
1 1⁄2 teaspoons black cumin seeds, crushed in a mortar and pestle
1 teaspoon cumin powder
3⁄4 teaspoon turmeric powder (haldi)
850 grams tomato, finely chopped
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
3 teaspoons honey
1 cup spinach, packed, boiled, squeezed, and chopped
110 grams feta cheese
4 eggs
4 slices bread, rustic, to serve
COOKING METHOD
- Place a large frying pan or cast iron skillet on medium heat and pour in olive oil. Tip in onion, green chillies, and garlic and sauté till they are cooked through and just starting to color, about 10 minutes. Add black pepper powder, salt, and paprika and stir. Add crushed black cumin seeds, ground cumin, and turmeric powder and sauté for another 1 minute.
- Tip in tomato and stir to mix well with the onion and spices. Add tomato paste, apple cider vinegar, and honey, stir, and continue to cook, stirring occasionally, for 12 to 14 minutes, or until the tomatoes are cooked through and shakshuka has thickened slightly. Toss in the spinach and stir to mix well. Cook for an additional 1 minute.
- Spoon in feta cheese and mix gently - just a bit. You do not want to mix this in too well.
- Make 4 depressions with the back of a spoon or spatula and break each of the 4 eggs into a depression. Stir in some of the egg whites into the tomato mixture without disturbing the egg yolk. Simmer for about 10 minutes, or until the eggs are cooked to your liking. We prefer them yellow and runny.
- Remove from heat and serve the shakshuka with a slice of rustic bread, ensuring that each person gets an egg too.
- Place a large frying pan or cast iron skillet on medium heat and pour in olive oil. Tip in onion, green chillies, and garlic and sauté till they are cooked through and just starting to color, about 10 minutes. Add black pepper powder, salt, and paprika and stir. Add crushed black cumin seeds, ground cumin, and turmeric powder and sauté for another 1 minute.
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