Shakshuka is a great recipe to have on hand for those sans meal plan. It’s cheap, looks impressive, and is relatively easy — especially if you have a well-stocked spice cabinet. Although it’s traditionally served for breakfast, it can certainly function as one of those eggs-for-dinner dishes. The following is a shakshuka recipe adapted from Food52’s “Eggs in Spicy Minted Tomato Sauce.”
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 to 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- One 28-ounce can crushed tomatoes (I used 1.5 boxes of crushed San Marzano tomatoes)
- Sriracha or other hot sauce to taste (I used Sriracha and a dallop of Sir Kensington’s ketchup)
- 1 bay leaf
- 1 tablespoon chopped fresh mint
- Salt and pepper to taste
- 3-4 large eggs
In a deep-sided skillet or frying pan, heat the butter and olive oil. When the butter melts, add your diced onions. Sauté for about 5 minutes at medium heat. Add your garlic and jalapeño, and sauté for about 1 more minute.
Add the crushed tomatoes, Sriracha, Sir Kensington’s ketchup, and bay leaf. Bring the mixture to a boil, and then simmer for 20-30 minutes uncovered. When the sauce has thickened, stir in the chopped mint.
Make small depressions with a spatula in the sauce to make room for the eggs. Crack eggs into the mixture, and cover the the pan. I like my egg yolks runny, so I only let the egg whites set. After I plated a serving, I sprinkled a little bit of feta cheese on the gooey egg yolk. This recipe is also great because you can easily save the sauce for later, and crack a fresh egg for a quick meal the next day. Enjoy!!!!!