Shakshouka (Eggs in a Spiced Tomato Sauce)

Shakshouka – Eggs poached in a cumin and paprika spiced tomato sauce with kale and topped with feta cheese.

In my bit of research, this dish is attributed to both North Africa and the Middle East.  It is also cited to be a Jewish dish.  I was first introduced to a similar dish via Mario Batali on The Chew during their first season where he added a billion jalapeños and called it Eggs in Hell.  Mexico even has their own version called Huevos Rancheros.

Tomato based anything makes me happy. So, when Chef Batali made his version, a version I will NEVER eat by the way because I would die, literally, I was intrigued and began researching this baked eggs in tomato sauce dish. Man! What a delicious concept.

I made my first version over a year ago. I hated the pictures I took. Then I made it again about 6 months ago, hated those pictures too. I hate these ones as well but I am waving the white flag and sharing the recipe because it rocks.

I haven’t really seen much kale in these recipes. I have seen some parsley and some spinach, but I am a huge fan of kale, so I opted to toss that in to buoy up the nutrition. Feta is amazing in this, I like to think this is my own invocation, but if I search long enough, I am sure I will find a dish like this with feta.

The eggs were fully set with the center of the yolk still being runny, so adjust the cooking time up or down if you want a more runny egg or a fully set egg.

Shakshouka (Eggs in a Spiced Tomato Sauce)

Author: Michelle

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Ingredients

• 3 cups tomato sauce
• 1 cup water
• 1 cup onion; finely diced
• 1-1 1/2 tsp cumin
• 1 1/2 - 2 tsp paprika
• 1 tsp dried parsley
• 1/2 tsp sugar
• 1/8 tsp salt and pepper
• 1/2 bunch of kale; torn into bite-sized pieces
• 6-8 eggs
• 1/4 cup feta cheese (optional)

Instructions

1. In a large 12" skillet pour the tomato sauce in and add the water and onions; heat over medium high.
2. Whisk in the cumin, paprika, parsley, sugar, and S/P.
3. Once it is bubbling, add in the cleaned, torn to pieces kale and allow to bubble for 2 minutes.
4. Reduce heat to medium-low, and crack 6-8 eggs into the still bubbling tomato sauce.
5. Cover and allow to cook through, the eggs will cook in no more than 15 minutes, depending on the desired doneness of the eggs.
6. Garnish with feta and serve.

Thank you for sharing!