While you can prepare shakshuka by yourself by simply reading a recipe book or listening to some instructions from a friend, this recipe is a leveled up version. For sure, you will like this straightforward version more and will be prouder to serve it to any of your guests.
1 pound of tomatoes, halved when large
8 eggs, large
2 tablespoons of olive oil
1 finely chopped yellow onion
1 clove garlic, finely chopped
1 tablespoon of ground cumin
¼ cup of baby spinach, finely chopped
½ teaspoon each of Kosher salt and pepper
- Preheat oven to 400 degrees Fahrenheit.
- Sauté the finely chopped onion in a heated oven-safe skillet until soft and golden brown or approximately 8 minutes.
- Add the garlic and cumin. Sprinkle the salt and pepper and stir for 1 minute.
- Add in tomatoes and stir.
- Transfer to the oven and let it cook for 10 minutes. By this time, tomatoes start to breakdown with the juices coming out.
- Remove pan from oven, make 8 wells, and crack eggs on each well carefully.
- Continue cooking until eggs are done according to your taste.
- Sprinkle with spinach.
- Serve with the baguette for a complete meal
- If tomatoes are out of season, using canned tomatoes is possible. Adding also your favorite vegetable can be an option.
- You may want some green or red bell pepper on it, or you can top it with basil or cilantro to make it more aromatic and give it a spicier taste.
- You can also add Parmesan cheese to enhance the taste and texture.