I’m sure by now, you’ve noticed, that Shakshuka has been showing up on many restaurant menus. It’s become quite the trend. This middle eastern inspired dish is not only delicious, but super simple to make. However, your guests will be fooled into thinking you’ve spent hours over the stove. With only a few simple ingredients; literally a combination of crushed and whole tomatoes, some kale, garlic & onion and some spices; a masterpiece is born.
This past Sunday, we hosted a healthy brunch and wanted something light and of course, aesthetically pleasing at the same time. This dish totally nailed it. The hardest part of the entire dish is making the wells for your eggs and timing them perfectly. I mean perfectly. There’s nothing worse than slimy eggs or overcooked and hard boiled ( I learned the hard way on my 1st attempt). You want those babies yolky and velvety and delicious. I’d say 4-5 minutes on medium/low heat with the lid on, does the trick. A little advice: as soon as you see the whites turn opaque, I’d start checking them. Once you’re past the eggs, it’s smooth sailing.
Now, this dish would be perfectly suited as is; but what’s the fun in that? The cheese and garnish of this really makes it. Once those eggs are poached to perfection and its pulled off the heat, top it off with a generous amount of crumbled feta and parsley. It’s the grand finale to the entire dish! It pulls everything together and really gives it a wow factor.
Serve this dish up with some crusty naan and a glass of ice cold rose and you’re guests are sure to swoon.
- 1 small 15 oz. can crushed tomatoes
- 1 15 oz. can whole peeled tomatoes
- Crumbled feta
- 1 large chopped onion
- 2 cloves chopped garlic
- 1 bunch kale
- 1 tablespoon smoked paprika
- 1 teaspoon tumeric
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 6 large eggs
- Curly parsley
Saute onions in a large saute pan and cook in olive oil until transluscent. Add garlic and saute for an additional 2 minutes. Add all of the spices and kale and continue to saute until kale is tender.
Add can of crushed tomatoes and whole peeled tomatoes and cook on medium/high with lid for 15 minutes.
Add half the container feta, mix in until creamy. Cook for an additional 5 minutes.
Make 6 wells and crack each egg into the well. Sprinkle each egg with salt & pepper. Lower heat to a low/medium heat. Cook with lid on for about 4 minutes until whites are opaque but the yolk is still runny.
Remove from heat and top with remaining crumbled feta and garnish with the curly parsley.
Serve with toasted Naan and serve with a glass of rose.