Shakshouka!

I was having a mild case of “I can’t believe its only February” when the word shakshouka popped into my mind. I had read about this tasty dish over the years, and I hadn’t given this traditional Israeli recipe a try yet. With snow mounting outside the window, I knew this would be the night.  I peeked in the pantry pantry looking for a can of pureed tomatoes, check, then the fridge for eggs and onions, check and check! With everything at hand I set out to make the most invigorating meal I have eaten all winter. 

Sweet onions, hearty tomatoes, and earthy spices transform over fire to become a spicy broth for eggs to quickly poach in. As soon as you poke the egg yolk, it melts into the cumin and paprika infused sauce, welding everything together into a smooth zesty bite. Delicious over a bowl of quinoa, pasta, rice, or even bread, shakshouka is just perfect!

Shakshouka!

Serves 2-3

 Cook time: 30 minutes

  •  2 tbsp. coconut oil
  • 1 large sweet onion, sliced
  • 1 teaspoon cumin powder
  • ½ teaspoon smoked paprika
  • 1 pinch of salt
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 12 ounces pureed canned San Marzano tomatoes
  • ¾ cup water, or vegetable broth
  • 1 large pinch red chili flakes
  • 2-4 eggs
  • Handful fresh parsley

In a large French oven over medium-high heat, pour coconut oil and heat through. When it begins to sizzle, lower heat to medium and add onions. Sauté for about 5 to 7 minutes, or until translucent. Add cumin, paprika, salt and garlic. Stir for a couple more minutes, adding more oil if mixture becomes dry. Add ginger and chili flaxes, then pureed tomatoes and water. Bring to a boil. Reduce heat and cook,  stirring occasionally for 10-15 minutes. Taste for seasoning, adding more salt, or chili flakes, if necessary. Add half a handful of the chopped parsley. Stir. Reduce heat to low, crack eggs into tomato broth, leaving about an inch between each egg. Cover and cook for 5-7 minutes. Eggs will be ready when yolks still runny, but whites are completely cooked. Serve eggs and sauce in a large bowl over rice, quinoa, pasta, or bread.

Enjoy!