There's nothing better this time of year than staying inside your cozy home and eating a hearty dish that warms you from the inside out. One of my favorite dishes for this purpose? Shakshuka! If you've never had shakshuka, it's an egg dish that originated in the Middle East and is often used in Mediterranean cooking as well. Typically, eggs are poached in a dreamy blend of tomato sauce and various spices and it is usually served with pita or some kind of bread. It is vegetarian and can be made GF if gluten-free bread is used. Read on for the recipe!
1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 28 ounce can diced tomatoes
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp sea salt
optional: pinch of dried chili flakes
5 large eggs
1-2 tbsp freshly chopped parsley
fresh black pepper, to taste
Heat up oil in a 10 inch cast-iron (ideal) or large skillet over med-high heat.
Sauté onions for 3-5 mins or until translucent.
Add in garlic and cook for 1 minute.
Add diced tomatoes and spices and bring to a boil then let simmer for about 5 mins or until broth has thickened.
Create 5 small "wells" for the eggs and crack eggs directly into wells. There should be 4 around the edges and 1 in the middle.
Cover with a lid, if available or lightly with tin foil and let cook for about 10 mins for over-easy eggs or longer for more well done. Watch closely until desired egg consistency has been reached as each pan/stove top is different.
Top with fresh parsley and black pepper. Optional to top with feta or goat's cheese.
Serve immediately with fresh bread or pita for dipping.
Recipe from The Healthy Maven