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Shakshuka

Eggs poached in smoky spiced tomato sauce with greens, feta, and a swirl of cream.

Serves 4Prep 10 minCook 35 minDifficulty mediumCuisine Middle Eastern

vegetariangluten-freespicybreakfastmain

−Servings: 4+

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Ingredients

• 2 tbspextra-virgin olive oil
• 2small yellow onions (or 1 medium), peeled and diced
• 3 clovegarlic, peeled and roughly chopped
• 1bell pepper (red, orange or yellow), diced
• ¾teaspoon smoked paprika
• 1teaspoon ground cumin
• 1teaspoon ground coriander
• ¼teaspoon crushed red pepper flakes
• 1-1/2 teaspoons salt, divided
• 1teaspoon sugar
• 128-oz can diced tomatoes, with juices
• 2cups finely chopped greens, such as Swiss chard, kale, or spinach, tough ribs removed, gently packed
• ½cup heavy cream
• 3ounces feta cheese, crumbled
• 6eggs

Instructions

1. In a large skillet, heat the oil over medium heat. Add the onions, garlic and bell pepper and cook, uncovered, for about 8 minutes, until softened. Do not brown; reduce the heat if necessary.
2. Add the smoked paprika, cumin, coriander, red pepper flakes, 1-1/4 teaspoons of the salt, sugar, and tomatoes. Cook, uncovered, stirring occasionally, for about 10 minutes, or until the sauce is slightly tthickened.
3. Add the chopped greens and heavy cream to the sauce, and continue cooking, uncovered, stirring occasionally, until the greens are soft and wilted, about 10 minutes more.
4. Turn off (or remove the pan from) the heat. Using a spoon, make 6 wells/indentations in the sauce. Carefully crack an egg into each well, then spoon a bit of the sauce over each of the egg whites (this will contain them and also help them cook a bit faster than the yolks), being careful not to disturb the yolks. Sprinkle the eggs with the remaining 1/4 teaspoon salt, then sprinkle the feta around the eggs. Set the pan on the stove over low heat and cover with a lid. Cook for 5-7 minutes, until the egg whites are mostly set but still translucent on top
5. Sprinkle the cilantro over top. Serve hot with bread.

Notes

• Handful chopped cilantro