SHAKSHUKA

There's nothing better than an Israeli breakfast -- because it consists of so many sweet and savory dishes; eggs, yogurt, hummus, cucumber/tomato salad, watermelon...you get the point. But one of my husband's favorite dishes is shakshuka, a dish of eggs poached in tomato sauce. It's also amazing for dinner. Serve it with some pita or challah, some hummus or tahini. It is typically baked in the oven, but you can also just cook it on the stove top, and eat it straight from the pan.

Husband approved. 

Ingredients: 

1-2 organic eggs

3 tbsp extra virgin olive oil

2 cups of spinach or kale

1/2 large onion, finely chopped

1 garlic clove, finely chopped

5 ripe vine tomatoes

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/2 tsp ground paprika

Pinch of cayenne pepper

1 tsp tomato paste

1/4 cup water

3/4 tsp salt

3/4 tsp pepper

Optional: cilantro 

Directions:

Heat large stovetop pan and cook greens, onion, garlic and tomatoes with olive oil. Add the cumin, turmeric, paprika, pepper and tomato paste. Add the water. Move the vegetables towards the edges of the pan and crack the egg(s) in the middle. You can also add more egg whites if you want less yolk. Sprinkle with salt and more pepper. Let cook for about 7 minutes. 

If baking, preheat the oven to 350 and copy the directions above. Place the skillet in the oven and bake for about 7-10 minutes, until the eggs are just set.

Shakshuka is delicious if topped with feta cheese, fresh herbs, and even some hot sauce.